Biomolecules (Lipids)

Lipids or fats.

Properties

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• Mark Teuffer

Lipids or fats.

Properties

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• Mark Teuffer

Classification

Simple lipids:

Compound lipids:

Derived lipids:

• Mark Teuffer

Waxes and oils.

Waxes: they are a type of long chain nonpolar lipid, they are malleable in normal conditions, the waxes made by plants or animals, like beeswax or sunflower wax, are very soft and melt easily, in contrast with the synthetic waxes, which are used for food, cosmetics, etc.

Oils: they are any neutral non-polar chemical substance in the form of a viscous liquid at normal conditions, also called triglyceride because is formed out of glycerol and three fatty acids, they are extracted from animals and plants, and they are used in cooking or production of other different chemicals

Differences between waxes and oils:

- Wakes are semisolid whereas oils are thick in normal temperature- Waxes are not esters of glycerol like oils - Wax chain only have a single ester group against three ester groups in oil chains - Most oils are extracted from plants and animals, in the other hand most waxes are human made

Saturated and unsaturated fats.

Saturated fats: they are tightly-packed fats that are solid at normal temperature, they contain no double bonds in their structures, they contain as many hydrogen atoms, that's why they are called saturated, most of them are from animal products, and a few oils

Unsaturated fats: they are liquid at normal temperature, their difference from saturated fats, is that they contain one or more double bonds and fewer hydrogen atoms, almost all of them come from plants, with the exception of fishes, the unsaturated fats have two types.

Polyunsaturated fats:They contain two or more double bonds, and help to cover nerves, build cell membranes and prevent heart conditions, these can be found in fishes, walnuts, corn oil, etc.

Monounsaturated fats:They consist of one carbon-to-carbon double bond, and help control blood sugar and insulin levels, as well as cholesterol levels, these can be found in peanut oil, canola oil, seeds, avocado, etc.

Animal and vegetable fats

Animal fats:As the name says, they are extracted from animals, they are triglycerides which contain mostly saturated fats, they reduced oxidation means they are less susceptible to toxins and carcinogens.

Vegetable fats:In contrast to animal fats, they are extracted form plants and are used often for cooking. This fats contain more polyunsaturated fats which are more benefitial to the health.

Differences between animal and vegetable fats

-Animal fats stand up better to high heat and last longer than vegetable fats-The iodine number in plant fats is higher than in animal fats -Animal fats are saturated, while vegetable fats are unsaturated - Adipocytes are present in animal cells, but they are absent in vegetable fats -The Reichert meissl is higher in animal fats than in vegetable fats

Examples of vegetable fats:

Examples of animal fats:

Cholesterol and tryglicerides

Tryglicerides:They are lipids that give energy to our body, it is produced by the body and it is also obtained by the food you eat, these are stored in fat cells throughout all the body

Cholesterol: It is an essential substance for the body, is both good and bad, but if its concentrations in the blood get too high, it becomes a silent danger to a heart attack, there are two types, low-density and high-density lipoproteins

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Structure of triglycerides

Structure of cholesterol

Importance for health

Importance of triglycerides:Tryglicerides keep the non-used calories, and they give energy to our hole body, you just have to be aware about high tryglicerides, because they might give you heart diseases.

Importance of cholesterol:Cholesterol helps us to build the structure of cell membranes, makes hormones like oestrogen, testosterone and adrenal hormones, it helps your metabolism to work efficiently, and is essential for the creation of vitamin D

Cholesterol and triglycerides.

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Biological function.

Lipids are a family of organic compounds that are mostly insoluble in water. Composed of fats and oils, lipids are molecules that yield high energy and have a chemical composition mainly of carbon, hydrogen, and oxygen.

• Leonardo Colin

Biological function.

Lipids perform three primary biological functions within the body: they serve as structural components of cell membranes, function as energy storehouses, and function as important signaling molecules.

• Leonardo Colin

• Leonardo Colin

Biological function.

The three main types of lipids are triacylglycerols (also called triglycerides), phospholipids, and sterols.

phospholipids

sterols

triacylglycerols

Proteins.

Every single cell in the body contains protein, they are made up of amino acids, which are used by the cells in our bodies to make new proteins, when food is digested our body transforms them to their amino acids building blocks

• Leonardo Colin

Biomolecules.

By: Thanassis Domblas, Leonardo Colin, Pablo Almeraya, Mark Teuffer, Audrik Aksel.Biology subject. 502

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Bibliography.

National Human Genome Research Institute. (s.f.). Enzyme. Recovered from: https://www.genome.gov/genetics-glossary/EnzymeNonstop Neuron. (2021). Transport proteins: pumps, channels, carriers. Recovered from: https://youtu.be/A9ihz5gYxU4 Instituto nacional del cáncer. (s.f.). Hemoglobina. USA government. Recovered from: https://www.cancer.gov/espanol/publicaciones/diccionarios/diccionario-cancer/def/hemoglobina Stossel, T. (1978). Contractile proteins in cell structure and function. National Library of Medicine, https://pubmed.ncbi.nlm.nih.gov/206188/ Aryal, S. (2022). Lipids- Definition, Properties, Structure, Types, Examples, Functions. Microbe Notes. https://microbenotes.com/lipids-properties-structure-classification-and-functions/ #properties-of-lipids Grupo Sobre Entrenamiento (G-SE). (s. f.). Glucógeno. https://g-se.com/glucogeno_4435-bp-m57cfb26e71cd7 Toppr . (s. f.). Polysaccharides https://www.toppr.com/guides/biology/biomolecules/polysaccharides/+#Structure_of_Polysaccharides Kaiserpermanente. (2015). Ribose. https://wa.kaiserpermanente.org/kbase/topic.jhtml?docId=hn-3949001 Vedantu. (2022). Deoxyribose. VEDANTU. https://www.vedantu.com/biology/deoxyribose Steward, K. (2019). Amino acids – the building blocks of proteins. Applied Sciences from Technology Networks. https://www.technologynetworks.com/applied-sciences/articles/essential-amino-acids-chart-abbreviations-and-structure-324357 Ajinomoto Group Global Website - Eat Well, Live Well. (s.f.). What are Amino Acids?. https://www.ajinomoto.com/aboutus/amino-acids/what-are-amino-acids Berkheiser, K. (2017). Animal vs. plant protein - what's the difference? Healthline. https://www.healthline.com/nutrition/animal-vs-plant-protein#sources Libretexts. (2022). 6.2: What are lipids? Medicine LibreTexts. https://med.libretexts.org/Courses/American_Public_University/APU%3A_Basic_Foundation_of_Nutrition_for_Sports_Performance_(Byerley)/06%3A_Lipids_Basics_-_Another_Energy_Source_for_the_Athlete/6.02%3A_What_Are_Lipids#:~:text=Lipids%20perform%20three%20primary%20biological,)%2C%20phospholipids%2C%20and%20sterols [FuseSchool - Global Education]. (2020). Protein in the diet | Health | Biology | FuseSchool. YouTube. Recuperado 25 de septiembre de 2022, de https://www.youtube.com/watch?v=Fe5wHw3pnmY