Exp 8- Lipid Test

• Lipids are organic compounds with non-polar molecules

• They are soluble only in non-polar solvents and insoluble in water, because water is a polar
molecule.
• In the human body, these molecules can be synthesized (made) in the liver and are found in oil,
butter, whole milk, cheese, fried foods, and also in some red meats.
• Lipids are a family of organic compounds, composed of fats and oils.
• These molecules yield high energy and are responsible for different functions within the human
body.
• Lipids are the polymers of fatty acids that contain a long, non-polar hydrocarbon chain with a
small polar region containing oxygen.
• Lipids can be classified into two main classes: Saponifiable and Non-Saponifiable Lipids.
• Saponifiable lipids contain ester linkages and can be hydrolyzed (break down with water) into
smaller molecules. Examples are triacyglycerides, glycerophospholipids, sphingolipids, and
waxes.
• Non-Saponifiable lipids do not contain ester linkages and cannot be hydrolyzed into smaller
molecules. Examples are fat-soluble A and E vitamins, prostaglandins, and cholesterol.
• A saponifiable lipid comprises one or more ester groups, enabling it to undergo hydrolysis in the
presence of a base, acid, or enzymes, including waxes, triglycerides, sphingolipids and
phospholipids
• A nonsaponifiable lipid cannot be disintegrated into smaller molecules through hydrolysis,
which include cholesterol, prostaglandins, etc.

Guide Questions

1. Lipids are fatty, waxy or oily compounds which are soluble in organic solvents and insoluble in
polar solvents. It is also one of the essential components of the homeostatic function of the
body, thus contributing to various biological mechanisms. Examples of lipids are fats and oils,
phospholipids, waxes, and steroids.
2. Major functions of lipids:
a. Energy storage - Carbohydrates and lipids constitute the majority of the energy required by
the human body; fat accounts for 30-70% of the energy utilized at rest. Glucose is stored as
glycogen in the body. While glycogen is a quick energy source, lipids serve mainly as an
energy store. Without water, fats pack together tightly and store significantly more energy in
a smaller space. The physical effort and play, the normal person or child needs the energy to
maintain the muscles.
b. Insulating and Protecting - There are two forms of fat in the body: visceral fat and
subcutaneous fat. The heart, kidneys, and liver are all surrounded by visceral fat.
Subcutaneous fat, or fat under the skin, protects the body from high temperatures and helps
regulate the internal environment. It covers and cushions our hands and buttocks, which are
regularly in contact with rough surfaces.
c. Regulating and Signaling - Lipids are components of the cell membrane structure that
contribute to the fluidity and flexibility of the membrane. Triacylglycerols manage the
internal climate of the body to keep it at a constant temperature. Fatty acids are necessary
 for optimum reproductive health in the reproductive system. Fats also serve critical
functions in nerve impulse transmission, memory storage, and tissue formation. Lipids, in
particular, are crucial to brain activity in both structure and function. They aid in the
formation of nerve cell membranes, the insulation of neurons, and the transmission of
electrical impulses throughout the brain.
d. Aiding digestion and increasing bioavailability - Dietary fats in our diets degrade our
digestive tracts, allowing essential micronutrients to be transported. Intestinal absorption is
increased by transporting fat-soluble nutrients through the digestive process. This enhanced
absorption is often referred to as greater bioavailability. Fats also boost phytochemicals'
bioavailability, including plant elements like lycopene and beta-carotene.
e. Absorption of vitamins - Lipids enable the body to use vitamins. Lipids also help to absorb
fat-soluble vitamins A, D, E, and K.
f. Hormone production - Certain hormones, such as estrogen, testosterone, and cortisol,
require lipids to be produced.
3. Difference between fats and oils
• Considered the most abundant lipids in nature, fats and oils provide energy for living
organisms, transport fat-soluble vitamins through the blood, and insulate body organs.
Fats and oils are esters composed of three fatty acid units joined to glycerol. Hence, they
are called triglycerides.
• Although both are triglycerides, if a substance is solid at 25°C, it is called a fat. But if it is
a liquid at that same temperature, that triglyceride is called an oil. The differences in
melting points are connected to their differences in the degree of unsaturation as well as
the number of carbon atoms in the constituent fatty acids. Oils tend to be made up of
simpler, smaller molecules than fats which contain more complex macromolecules that
take longer for your body to break down and absorb nutrients from food items.
• Triglycerides obtained from animal sources are usually solids, while those of plant origin
are generally oils. Thus, there are what we call animal fats and vegetable oils.
• Another difference between oils and fats is that oils can contain saturated and
unsaturated fats, whereas fats contain only saturated fat.
• Additionally, fats and oils differ in their chemical nature. Oils can create new compounds
known as "emulsions" or dispersions. They are true solutions because oil molecules can
mix with those in water which forms emulsions. On the other hand, fat molecules
cannot dissolve in water very well and instead simply sit on top of other substances that
is why emulsification is not present. Emulsification is the process of dispersing two or
more immiscible liquids together to form a semistable mixture. In food applications,
these two liquids generally consist of an organic (oil) phase and an aqueous (water)
phase that is stabilized by the addition of a food-grade emulsifier (surfactant)
4. Difference between saturated and unsaturated fats
• Saturated fats are maintained in solid form while at room temperature while
unsaturated fats are liquid at room temperature.
• Animals are the source of saturated fats while plants are the main source of unsaturated
fats.
• The double bonds in their fatty acid chain is also a noticeable characteristic that can help
us in distinguishing between saturated and unsaturated fats.
• Saturated fats do not have double bonds in their chain while unsaturated fats have at
least one.
• Most saturated fats are bad for your health because they can clog your arteries from
their fatty deposits while unsaturated fats do not usually cause atherosclerosis.