Not an easy question to answer since there are A LOT of different types of lipids out there. So let me talk in general terms:
All lipids are comprised almost entirely of carbon and hydrogen. They also usually have at least one or two oxygens (not sure if this is really a requirement though).
Aside from that, depending on the type of lipid, you may have phosporus or nitrogen present as well---may even some other elements.
fat
Lipids are made of Carbon and Hydrogen molecules. They store long-term energy as fat within the human body. Examples: Olive oil, peanut oil, corn oil, etc.
There are a couple items that can be bonded together to make a lipid. These are fatty acid chains and a single glycerol molecule.
There are mostly covalent bonds present in lipids whereas there are occasional dative bonds too.
Basically fats. See related link.
Covalent bonds
To be a saturated fat, the lipid has no double bonds. If it has at least one double bond, the lipid is an unsaturated fat.
Double bond!!
no, lipid-anchor membrane protein are found within the lipid-bilyer and are covalently bonded, but paripheral membrane proteins and found on the out side of the membrane , either on the extracellular or the cytoplasm side ,and they bonded my hydrogen bond.
Lipid membrane called the Envelope
This is called a peptide bond, or peptide linkage.
a non-polar covalent bond
To be a saturated fat, the lipid has no double bonds. If it has at least one double bond, the lipid is an unsaturated fat.
Double
Covalent compounds
Double bond!!
A lipid's fatty acids contain more than one (1) double bond of carbon.
A lipid is formed by three molecules of fatty acids linked to a molecule of glycerol by means of ester bond
A lipid is formed by three molecules of fatty acids linked to a molecule of glycerol by means of ester bond
There is no chemical bond as such between lipid bi-layers. A chemical bond would not allow the membrane to be flexible and dynamic. The two layers are held together through hydrophobic interactions
unsaturated
the double bond causes bending of the lipid because of the cis and trans conformers of the lipid , and the effect of that bending (such as in oleic acid) will make packaging of fatty acids harder.
saturated