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LIPIDS

LIPIDS. LIPIDS HAVE MANY DIFFERENT FUNCTIONS. 1. THEY ACT AS ENERGY SOURCES. 2. THEY CUSHION THE BODY. 3. THEY INSULATE THE BODY. THERE ARE 5 GROUPS OF LIPIDS. FATTY ACIDS FATS OILS PHOSPHOLIPIDS STEROLS. FATTY ACIDS. ALL OF THEM HAVE AN EVEN NUMBER OF C ATOMS.

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LIPIDS

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  1. LIPIDS

  2. LIPIDS HAVE MANY DIFFERENT FUNCTIONS

  3. 1. THEY ACT AS ENERGY SOURCES

  4. 2. THEY CUSHION THE BODY.

  5. 3. THEY INSULATE THE BODY.

  6. THERE ARE 5 GROUPS OF LIPIDS FATTY ACIDS FATS OILS PHOSPHOLIPIDS STEROLS

  7. FATTY ACIDS ALL OF THEM HAVE AN EVEN NUMBER OF C ATOMS. COOH - C-C-C-C-C-C-C-C-C ALL OF THEM HAVE A CARBOXYL GROUP (-COOH) ON ONE END.

  8. FATTY ACIDS ARE CLASSIFIED IN 2 WAYS 1.BY THE LENGTH OF THE CARBON CHAIN 2. BY HOW SATURATED THEY ARE WITH H ATOMS

  9. THE LENGTH OF THE CARBON CHAIN SHORT CHAIN: 10 OR FEWER C ATOMS. Eg. BUTTER

  10. LONG CHAIN12-18 C ATOMS. Eg. ANIMAL FATS & VEGETABLE OILS.

  11. EXTRA-LONG CHAIN20 OR MORE C ATOMS. Eg. FISH OILS.

  12. HOW SATURATED THEY ARE WITH H ATOMS

  13. THERE ARE 3 DEGREES OF SATURATION SATURATED MONOUNSATURATED POLYUNSATURATED

  14. SATURATED: HAVE AS MANY H ATOMS AS POSSIBLE H H H H H H H COOH C C C C C C C H H H H H H H H

  15. MONOUNSATURATED: HAS ONE DOUBLE BOND BETWEEN CARBON ATOMS H H H H H H H COOH C C C C C C C H H H H H H

  16. POLYUNSATURATED: HAS 2 OR MORE DOUBLE BONDS BETWEEN CARBON ATOMS H H H H H H COOH C C C C C C C H H H H H

  17. FATS AND OILS AT ROOM TEMPERATURE, FATS ARE SOLIDS AND OILS ARE LIQUIDS HOW ARE THEY DIFFERENT? HOW ARE THEY SIMILAR? BOTH CONTAIN GLYCEROL.

  18. GLYCEROL H H C OH C H OH H C OH H

  19. PHOSPHOLIPIDS ARE IMPORTANT IN CELL MEMBRANES

  20. STEROIDS ARE COMPOSED OF 4 CARBON RINGS 3 4 1 1 2

  21. FUNCTIONS OF STEROIDS COMPOSE THE CELL MEMBRANE IMPORTANT IN THE PRODUCTION OF HORMONES THE RAW MATERIAL OF VITAMIN D NECESSARY FOR BILE SALTS

  22. THE MOST IMPORTANT STEROID IS CHOLESTEROL WHAT IS CHOLESTEROL? DEFINITION: A STEROID FOUND IN ANIMAL FATS AND MOST BODY TISSUES; MADE BY THE LIVER. WHITE AND FATTY IN NATURE.

  23. PRIMARY SOURCES OF CHOLESTEROL: EGGS RED MEAT CHEESE ORGAN MEATS THE LIVER PRODUCES CHOLESTEROL

  24. TYPES OF CHOLESTEROL LDL (BAD CHOLESTEROL): LEADS TO THE PRODUCTION OF PLAQUE “ON” ARTERY WALLS

  25. HDL (GOOD CHOLESTEROL): CLEANS UP CHOLESTEROL FROM THE VESSELS.

  26. CHOLESTEROL VALUES TOTAL CHOLESTEROL BELOW 200 LDL BELOW 130 HDL ABOVE 45 TRIGLYCERIDES BELOW 200

  27. WHY IS CHOLESTEROL BAD? IT HAS BEEN LINKED TO CHD (CORONARY HEART DISEASE)

  28. WHAT AFFECTS BLOOD CHOLESTEROL LEVELS? 1. DIET AN EGG HAS 255 Mg. CHOL 1 TBsp BUTTER HAS 12 Mg. CHOL 1 C WHOLE MILK HAS 25 Mg. CHOL

  29. 2. AGE CHOLESTEROL INCREASES WITH AGE.

  30. 3. EXERCISE

  31. 4. SMOKING

  32. 5. HEREDITY

  33. 6. STRESS STRESS INCREASES CHOLESTEROL LEVELS (there is a stress test for you to take in the next exercise)

  34. NUCLEIC ACIDS THERE ARE TWO DNA (DEOXYRIBONUCLEIC ACID) RNA (RIBONUCLEIC ACID) RNA DNA

  35. DNARNA

  36. Nitrogen bases are arranged in two groups: • Purines – double ringed structures – including Adenine and Guanine • Pyrimidines – single ringed structures – including Thymine (DNA only), Cytosine, and Uricil (RNA only)

  37. Three types of RNA • rRNA – Ribosomal RNA • tRNA – Transfer RNA • mRNA – Messenger RNA

  38. Adenine always bonds with Thymine (except if you are making RNA then it is Uricil) • Guanine always bonds with Cytosine

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