Understanding Lipids and Their Structures

Molecules that have a glycerol base..

• oils

• lipids

• glyceride

• fats

Category of organic compounds that are insoluble in water and have a greasy feel. Examples are: fats, oils, shortening, phospholipids, sterols, and cholesterol.

• Lipids

• Diglycerides

• Fats

• Oils

Organic molecules that consist of a carbon chain with a carboxyl group at one end. Can be saturated or unsaturated.

• Triglyceride

• Fatty Acid

• Phospholipids

• Fats

A glycerol with a fatty acid joined at each of the three hydroxyl sites.

• Fatty Acids

• Lipids

• Fats

• Triglycerides

This is the temperature at which a substance changes from a solid to a liquid. The numbers of hydrogen and carbon atoms on a fatty acid chain determine the temperature at which lipids liquefy.

• Flash Point

• Hydrogenation

• Melting Point

• Smoke Point

Lipids are solid at room temperature

• Fats

• Oils

• Fatty Acids

• Plaque

Lipids that are liquid at room temperature

• Fatty Acids

• Melting Point

• Oils

• Fats

Specks or streaks of fat in the muscle tissue of meats and pountry

• Saturated

• Marbling

• Hydrogenation

• Adipose Tissue

Process of adding hydrogen atoms to an unsaturated lipid to increase its saturation level.

• Satiety

• Atherosclerosis

• Hydrogenation

• Solidification Point

Fatty Acids that cannot be produced by the human body (ex: Omega 3 Fatty Acids)

• Essential Fatty Acids

• Satiety

• Saturated Fats

• Lipoproteins