Lipids

this is lipids fats and other info about that,

Get Started. It's Free
or sign up with your email address
Rocket clouds
Lipids by Mind Map: Lipids

1. Properties

1.1. Group of organic compounds with a oily greasy or waxy consistency

1.2. Insoluble

1.3. Water repelling

2. Types

2.1. Saturated and unsaturated fatty acids

2.1.1. Saturated

2.1.1.1. Contain max no of H atoms

2.1.1.1.1. SFA

2.1.2. Unsaturated

2.1.2.1. Contain some C- atomsthat are double bonded with each other and not fully saturated with H atoms

2.1.2.1.1. MUFA

2.1.2.1.2. PUFA

2.2. How do fatty acid differ

2.2.1. in the degree of saturation

2.2.1.1. carbon forms 4 bonds

2.2.1.2. if it uses up one bond to form a double bond , that is one less bond it can make to a hydrogen

2.2.2. Length of carbon atoms

2.3. Neutral oils and fats

2.3.1. Tryglycerides

2.3.1.1. Is a singlular molicule of fat.

2.3.1.2. Made from Glycerol and any three fatty acids

2.3.2. Oils (liquid)

2.4. Phospholipids

2.4.1. Consist of organic group, phosphate group, glycerol and fatty acid

2.4.2. Hydrophilic head and hydrophobic tail (polar molicules) form a lipid bilayer- plasma membrane

2.4.3. 2 fatty acids + Phosphate molecule attached to Glycerol

2.4.4. Phosphate soluable in water -

2.4.5. Fatty acid Insoluble in water

2.4.5.1. Therefore is a gram of fat one gram

2.4.5.2. Carbohydrate gram can hold 2 gram of water

3. Free Fatty Acids

4. Monglyserids

4.1. 1 monoacylglycerol

4.1.1. Depending on esterbond

4.2. 2 monoacylglycerol

4.3. Are formed by release of a fatty acid from diacylglycerol

4.4. E 471- Mono and diglycerides of fatty acids

5. Diglyserids

5.1. Glyceride consisting of two fatty acid chains

5.2. E 471- Mono and diglycerides of fatty acids

6. Soapable

6.1. Triglycerides

6.2. Phorfolipids

6.3. Glycolipids

6.4. Vaxes

7. Not soapable

7.1. Squaleln

7.2. Kolesterol

7.3. Steroid hormones

7.4. Gallsalts

7.5. Karotenoids

7.6. Fat soluable vitamins

8. Orka

8.1. Fat 9 kcal/g 39 Kj/kg

8.2. Protein 5,5 kcal/g 24 Kj/kg

8.3. Karbohydrat 4 kcal/g 17 Kj/kg

9. Fat Digestion

9.1. Digestion of fat begins in the mouth where lingual lipase breaks down the short chain lipids in to diglycerides

9.2. Fats are mainly broken down in the small intestine , when fat is presented there the intestines produce hormone that stimulate the release of pancreatic lipase from the pancreas and ( bile acid from the liver

9.3. That helps in the emuslification of fats for the absorbtion of fatty acids . Complete digestion of a molicule of fat ( a triglyceride) results in 3 fatty acid molicules and one glycerol molicule.

10. Digestion of Triglyceride

10.1. Three carbon atoms in the triglyceride are named sn1,sn2,sn3

10.2. Specific lipase and other lipase hydrolize the fatty acids in positon 1 and 3

10.3. fatty acid in position no 2 is a Monoglycerol and the body absorbs it like that.

11. Fat inhold i fisk

11.1. Cod, haddock, ling , tusk, saithe

11.1.1. 0,8% í fillet

11.1.1.1. 87% phosfolipids

11.1.1.2. 1,6% tryglyserids

11.1.1.3. 9,7% kolesterol

11.1.2. up to 70% in liver

11.2. Redfish, Salmon, Silversmelt , halibut

11.2.1. from 3-7 %

11.3. Herring , mackerel, greenland halibut

11.3.1. Fat fishes up to 30% fat

11.3.1.1. about 24% phosfolipids

11.3.1.2. about 71% triglyserids

11.3.1.3. 4,6% kolesterol

12. Squalen

12.1. has 30 carbon atoms

12.2. it is lighter than tryglyserides

12.3. could be a oppdriftfunction.

13. Vax

13.1. Is a ester of a fatty acid

13.2. is a long chained alcohol

13.3. Has 30 carbon atoms

14. Milkfat

14.1. can have 20% short chain fatty acids 4:0 \ 12:0

14.2. short chained producert af microorganism in the vomb

15. Lipids

15.1. Fatty acids

15.2. Glycerolipids

15.3. Phospholipids

15.4. Sphingolipids

15.5. Saccharolipids

15.6. Polyketides

15.7. Sterols

15.8. Prenol