Phospholipids are classified according to alcohol they possess so they are classified into three categories:
1) Glycerophosphatides (Glycerol-alcohol based phospholipids):
a) Phosphatidic acid (phosphate) (PA)
b) phosphatidylcholine (lecithin) (PC)
c) phosphatidylinositol (PI) &
d) phosphatidylethanolamine (cephalin) (PE),
2)Phospho-inositides (inositol-alcohol based phospholipids):
a) phosphatidylinositol phosphate (PIP)
b) phosphatidylinositol bisphosphate (PIP2) &
c) phosphatidylinositol triphosphate (PIP3),
3) Phospho-sphingosides (sphingol-alcohol based phospholipids):
a) Ceramide phosphorylcholine (Sphingomyelin) (SPH)
b) Ceramide phosphorylethanolamine (Sphingomyelin) &
c) Ceramide phosphorylglycerol (Cer-PE).
Lipids are present in vegetable oil, olive oil, and others of biological origin. But they are not present in petroleum, which consists mostly of hydrocarbons.
Triglycerides, Phospholipids and Steroinds.
fatty acids are most closely related to lipids
There are 4. Wich are carbohdrates, lipids, proteins, and nucleic acids.
There are many different types of lipids. Eight names for lipids would be corn oil, cholesterol, lard, fish oil, olive oil, Saturated fats, unsaturated fats, and triglycerides.
lipids
Lipid is a countable noun. Testing will identify the types and the quantities of lipids present; types and quantities can be counted.
Lipids are present in vegetable oil, olive oil, and others of biological origin. But they are not present in petroleum, which consists mostly of hydrocarbons.
Fats, oils, and waxes are the three types of lipids.
Triglycerides, Phospholipids and Steroinds.
There are six types of lipids: Fatty Acids Unsaturated Saturated Monosaturated Polysaturated Triglycerides
fatty acids are most closely related to lipids
marcromolecules
The three of types of Lipids are: 1. True Fats 2. Phospholipids 3. Steroids
There are 4. Wich are carbohdrates, lipids, proteins, and nucleic acids.
The primary bond present in lipids is the ester bond. It connects the fatty acids to the glycerol backbone in triglycerides, phospholipids, and glycolipids.
Nitrogen