0
What else can I help you with?
Many lipids are formed when glycerol molecule combines with compounds?
This question doesn't really make sense. Lipids are the combination of a glycerol backbone with three fatty acid chains attached to it. The length and hydrogen saturation of the carbon atoms that form the links of the fatty acid chains determine the physical properties of the lipid in question. When all the carbon is fully saturated, meaning two of its bonds are linked to other carbons in the chain, and two are taken up by hydrogens off to the sides, the chain will be straight. If a hydrogen is missing, then the carbon will be double-bonded to another carbon, to fill all four of its available bonds, which produces a kink in the chain due to the Y-like shape of double bond structures.The saturated fatty acids have an easier time fitting together, as they are all alike in shape, meaning that they solidify at or near room temperature. Unsaturated fats, or lipids, do not fit together as well, and remain liquid under the same conditions. It is thought that the ease of becoming "gooey" might be responsible for the increase in clogged arteries in persons who eat more saturated fats, though there are many other variables at work.
3 types of lipids?
First thing I thought of when I saw lipids was phospholipids. "III. Lipids - Fats, oils, phospholipids, and steroids - All are hydrophobic (water-hating)! 3 main types: 1. Triacylglycerols (fats and oils) Structure: Made from 1 glycerol + 3 fatty acid tails = tri-acylglycerol Example: Fats: Butter, lard Oils: Corn oil, olive oil, margerine Note: Vary in length and location of double bonds in tail (we will talk about the significance of these bonds in "nutrition" below.) TWO major functions of fats and oils: A. Energy storage. Fats are a more compact fuel than starch. Fat contains twice the energy-rich (C-H) bonds as glucose Fat stores twice as much energy as glucose Fat produces twice as many calories (9 kcal/gm vs 4 kcal/gm) when burned Unfortunately, you need to put twice as much energy to burn off a pound of excess fat than you do of glycogen... B. Cushions and insulates the body and nerves. Each and every one of your nerves is wrapped in a lipid-rich layer called the myelin sheath. 2. Diacylglycerides (phospholipids): lipid bilayers (the plasma membrane of every cell and the membranes within eukaryotic cells) Structure - similar to a triacylglycerol, but has only 2 fatty acid tails, and in addition has a phosphate group = (1 glycerol, 2 fatty acids, and a -PO4) The -PO4 makes the glycerol "head" water soluble, or hydrophilic. The long hydrocarbon tail is hydrophobic. Function: Due to this "amphipathic" nature (both water-loving and water-hating regions in a single molecule), phospholipids self assemble into bilayers that shield the tail from water = forming membranes (phospholipid bilayers!). 3. Steroids: (cholesterol, steroid hormones) Structure: Considered to be a "cousin" of fats - and are made from lipids. Have no fatty acids in their structure, but are very hydrophobic , see Fig 3.10b in your book Functions of Chloesterol: (1) Help to maintain membrane fluidity, pliability and resilience in membranes of animals, which have high amounts or rigid, saturated fatty acids. (2) Sex hormones (testosterone, estrogen and progesterone) are all made from cholesterol Cholesterol gets a 'bad rap" in our diet, but has CRUCIAL roles in the functioning of our cells - we couldn't live without cholesterol!!! However, too much cholestereol in the diet is known to be a factor in atherosclerosis and heart disease. Cholesterol circulates in the bloodstream bound to carrier 'lipo-proteins'. High Density Lipoprotein (HDL - the "Good" kind) carries blood cholesterol to the liver where is can be eliminated from the body. Low Density Lipoprotein (LDL - the "Bad" kind) deposits blood cholesterol in the artery walls, where it can lead to constriction of blood vessels,heart disease, heart attacks, etc." If you are thinking of the kind of fats on labels: mono, poly and sat. Sat is worse. Mono and poly are better than other fats. Also partially hydrogenated soybean oil andtrans fats are really bad for you.
What is the role of acylglycerol?
Acylglycerols are lipids that serve as a major energy storage molecule in the body. They are found in triglycerides and play a critical role in energy metabolism, providing a source of fuel for various cellular processes. Additionally, acylglycerols also serve as components of cell membranes and play a role in signaling pathways within the body.
Many lipids are formed when glycerol molecule combines with compounds?
This question doesn't really make sense. Lipids are the combination of a glycerol backbone with three fatty acid chains attached to it. The length and hydrogen saturation of the carbon atoms that form the links of the fatty acid chains determine the physical properties of the lipid in question. When all the carbon is fully saturated, meaning two of its bonds are linked to other carbons in the chain, and two are taken up by hydrogens off to the sides, the chain will be straight. If a hydrogen is missing, then the carbon will be double-bonded to another carbon, to fill all four of its available bonds, which produces a kink in the chain due to the Y-like shape of double bond structures.The saturated fatty acids have an easier time fitting together, as they are all alike in shape, meaning that they solidify at or near room temperature. Unsaturated fats, or lipids, do not fit together as well, and remain liquid under the same conditions. It is thought that the ease of becoming "gooey" might be responsible for the increase in clogged arteries in persons who eat more saturated fats, though there are many other variables at work.
3 types of lipids?
First thing I thought of when I saw lipids was phospholipids. "III. Lipids - Fats, oils, phospholipids, and steroids - All are hydrophobic (water-hating)! 3 main types: 1. Triacylglycerols (fats and oils) Structure: Made from 1 glycerol + 3 fatty acid tails = tri-acylglycerol Example: Fats: Butter, lard Oils: Corn oil, olive oil, margerine Note: Vary in length and location of double bonds in tail (we will talk about the significance of these bonds in "nutrition" below.) TWO major functions of fats and oils: A. Energy storage. Fats are a more compact fuel than starch. Fat contains twice the energy-rich (C-H) bonds as glucose Fat stores twice as much energy as glucose Fat produces twice as many calories (9 kcal/gm vs 4 kcal/gm) when burned Unfortunately, you need to put twice as much energy to burn off a pound of excess fat than you do of glycogen... B. Cushions and insulates the body and nerves. Each and every one of your nerves is wrapped in a lipid-rich layer called the myelin sheath. 2. Diacylglycerides (phospholipids): lipid bilayers (the plasma membrane of every cell and the membranes within eukaryotic cells) Structure - similar to a triacylglycerol, but has only 2 fatty acid tails, and in addition has a phosphate group = (1 glycerol, 2 fatty acids, and a -PO4) The -PO4 makes the glycerol "head" water soluble, or hydrophilic. The long hydrocarbon tail is hydrophobic. Function: Due to this "amphipathic" nature (both water-loving and water-hating regions in a single molecule), phospholipids self assemble into bilayers that shield the tail from water = forming membranes (phospholipid bilayers!). 3. Steroids: (cholesterol, steroid hormones) Structure: Considered to be a "cousin" of fats - and are made from lipids. Have no fatty acids in their structure, but are very hydrophobic , see Fig 3.10b in your book Functions of Chloesterol: (1) Help to maintain membrane fluidity, pliability and resilience in membranes of animals, which have high amounts or rigid, saturated fatty acids. (2) Sex hormones (testosterone, estrogen and progesterone) are all made from cholesterol Cholesterol gets a 'bad rap" in our diet, but has CRUCIAL roles in the functioning of our cells - we couldn't live without cholesterol!!! However, too much cholestereol in the diet is known to be a factor in atherosclerosis and heart disease. Cholesterol circulates in the bloodstream bound to carrier 'lipo-proteins'. High Density Lipoprotein (HDL - the "Good" kind) carries blood cholesterol to the liver where is can be eliminated from the body. Low Density Lipoprotein (LDL - the "Bad" kind) deposits blood cholesterol in the artery walls, where it can lead to constriction of blood vessels,heart disease, heart attacks, etc." If you are thinking of the kind of fats on labels: mono, poly and sat. Sat is worse. Mono and poly are better than other fats. Also partially hydrogenated soybean oil andtrans fats are really bad for you.
