Matching Pairs Lipids part 1Online version lipid structure by Danielle Woods 1 omega-3-fatty acid 2 kcals/gram for fat 3 3 characterizations of fatty acids 4 sterols 5 lipids 6 what are unsaturated fatty acids? 7 what are saturated fatty acids? 8 what is the degree of saturation of a fatty acid determined by? 9 omega-6-fatty acid 10 basic functions of lipids in the body 11 what are many lipids comprised of? 12 phospholipids 13 triglycerides category of compounds that include triglycerides, phospholipids, and sterols glycerol + three fatty acids, add texture to baked goods, make meats tender, preserve freshness, store as adipose tissue for energy chain of carbon and hydrogen atoms with a carboxyl group at the alpha end and a methyl group at the omega end glycerol backbone + two fatty acids + a phosphate group + nitrogen group, hydrophilic on one end & hydrophobic on the other double bond(s), liquid at room temperature, have a lower melting point first double bond is between 3rd and 4th carbons from omega end no double bonds, solid at room temperature, have higher melting point first double bond is between 6th and 7th carbons from the omega end four connecting rings of carbon and hydrogen, do not contain glycerol or fatty acids, do not provide energy 9 kcals/gram a single or double bond length of carbon chair, degree of saturation, and shape stores and provides energy, provides insulation, helps manufacture steroids and bile, plays a role in transporting fat-soluble nutrients in the blood, used to manufacture major sex hormones, key to structure of cell membrane
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