The structure and function of lipids presentation. Presentation of Carbohydrates
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Carbohydrates. Lipids The chemical composition of cells Luzganova I.N., biology teacher, MBOU secondary school named after A.M. Gorky, Karachev
Lesson objectives: To find out what processes, which are a qualitative leap from inanimate to living nature, are being studied by scientists at the molecular level. And to study the composition, structure and functions of carbohydrates, lipids
SUBSTANCES as a part of an organism INORGANIC ORGANIC Compounds Ions Small molecules Macromolecules (biopolymers) Water Salts, acids, etc. Anions Cations Monosaccharides Amino acids Nucleotides Lipids Other Polysaccharides Proteins Nucleic acids
Organic substances These are chemical compounds that include carbon atoms. Only characteristic of living organisms Organic matter fats proteins carbohydrates (lipids) nucleic acids
Biopolymers Large organic compounds are called macromolecules. Macromolecules consist of repeating, similar in structure to low molecular weight compounds interconnected by a covalent bond - MONOMERS. A macromolecule formed from monomers is called a POLYMER.
The organic compounds that make up living cells are called BIOPOLYMERS. BIOPOLYMERS are linear or branched chains containing many monomer units. Biopolymers
Biopolymers POLYMERS HOMOPOLYMERS HETEROPOLYMERS are represented by one type of monomer (A - A - A - A ...) are represented by several different monomers (A - B - C - A - D ...) REGULAR IRREGULAR group of monomers is repeated periodically ... A-B-A -B-A-B ... ... A-A-B-B-B-A-A-B-B-B ... ... A-B-C-A-B-C-A-B-C ... no apparent repeatability of monomers ... A-B-A-A-B-A-B-B-B-A ... A-B-C-B-B-C-A-C-A-A-A-C
Properties of biopolymers Biopolymers Number, composition, order of monomers Construction of many variants of molecules The basis of the diversity of life on the planet
Chemical composition Cell content Structure (structure) Properties Functions Biopolymers PLAN CHARACTERISTICS:
Organic substances Organic substances fats proteins carbohydrates (lipids) nucleic acids The carbon atoms connected to each other form various structures - the backbone of the molecules of organic substances:
CARBOHYDRATES Cells С, О, Н С n (Н 2 О) n Р - 70-90% Ж - 1-2% of dry weight 1-2% С 5 Н 10 О 5 С 3 Н 6 О 3 С 6 Н 12 О 6 С 4 Н 8 О 4 Formed from water (Н 2 О) and carbon dioxide (СО 2) during photosynthesis in chloroplasts of green plants
Mono– Oligo (di) - Poly– S A X A R I D Y S 3 Trioses (PVC, milk) C 4 Tetrose C 5 Pentose (ribose, fructose, deoxyribose) C 6 Hexose (glucose, galactose) Sucrose (glucose + fructose) Maltose (glucose + glucose) Lactose (glucose + galactose) Starch Cellulose Glycogen Chitin (M) (M + M) (M + M + ... + M) CARBOHYDRATES SIMPLE COMPLEX All carbohydrates have a carbonyl group:
Linear form. Fructose GLUZOZA MONOSACCHARIDES: Properties: Colorless, sweet, soluble, crystallize, pass through membranes EASY. Monosaccharide molecules are linear chains of carbon atoms. In solutions, they take a cyclic form. Cyclic form. Linear form. Cyclic form. Galactose. They are an important source of energy for any cell.
Ribose Deoxyribose MONOSACCHARIDES: Properties: Colorless, sweet, soluble, crystallize, pass through membranes EASY. Monosaccharide molecules are linear chains of carbon atoms. In solutions, they take a cyclic form. They are part of nucleic acids.
Colorless Sweet Soluble DISACCHARIDES: Acharose (glucose + fructose) Small (glucose + glucose) Lactose (glucose + galactose) Properties:
POLYSACCHARIDES: Cellulose Molecules have a linear (unbranched) structure, as a result of which cellulose easily forms fibers. It is insoluble in water and does not have a sweet taste. It consists of the walls of plant cells. Carries out basic and protective function.
POLYSACCHARIDES: Starch is deposited in the form of inclusions and serves as a reserve energy substance of the plant cell.
POLYSACCHARIDES: Glycogen The molecule consists of approximately 30,000 glucose residues. It resembles starch in structure, but is more branched and better soluble in water. It is deposited in the form of inclusions and serves as a reserve energy substance of an animal cell.
POLYSACCHARIDES: Chitin An organic substance from the group of polysaccharides that forms the outer hard cover and skeleton of arthropods, fungi, and bacteria and enters the cell walls (C 8 H 13 O 5 N)
The cellulose sheath in plant cells, chitin in the skeleton of insects and in the wall of fungal cells provide cells and organisms with strength, resilience and protection against large moisture loss. CARBOHYDRATE FUNCTIONS
Structural Monosugar can combine with fats, proteins and other substances. For example, ribose is part of all RNA molecules, and deoxyribose is in DNA. CARBOHYDRATE FUNCTIONS
Due to its solubility, the mono- and oligosaccharide are rapidly absorbed by the cell, easily migrate throughout the body, and are therefore unsuitable for long-term storage. Huge water-insoluble polysaccharide molecules play the role of energy reserve. In plants - starch, and in animals and fungi - glycogen. FUNCTIONS OF CARBOHYDRATES Glycogen in liver cells
Transport In plants, sucrose serves as a soluble reserve saccharide, and a transport form that is easily transported throughout the plant. Signal There are polymers of sugars that make up cell membranes; they provide the interaction of cells of the same type, recognition by cells of each other. (If mixed liver cells are mixed with kidney cells, then they will independently separate into two groups due to the interaction of the same type of cells: kidney cells will join into one group, and liver cells into another). CARBOHYDRATE FUNCTIONS
Energy (17.6 kJ) Mono - and oligosugar are an important source of energy for any cell. When split, they release energy, which is stored in the form of ATP molecules, which are used in many vital processes of the cell and the whole organism. FUNCTIONS OF CARBOHYDRATES Protective (“mucus”) Viscous secrets (mucus) secreted by various glands are rich in carbohydrates and their derivatives (for example, glycoproteins). They protect the esophagus, intestines, stomach, bronchi from mechanical damage, the penetration of harmful bacteria and viruses.
CARBOHYDRATES С, О, Н COMPLEX Mono– Oligo (di) - Poly– С А Х А РИД Ы Trioses (PVC, milk) Tetoses Pentoses (ribose, fructose, deoxyribose) Hexoses (glucose, galactose) Sucrose (glucose + fructose) Maltose (glucose + glucose) Lactose (glucose + galactose) Starch Cellulose Glycogen Chitin sweet soluble crystallized passage. w / w membranes EASY tasteless dissolve crystallize pass w / w membranes NOT
С, О, Н alcohol (glycerin) fatty acids + HYDROPHOBES dissolve in GASOLINE, ETHER, CHLOROFORM 5-10%, in fat cells up to 90% PROPERTIES: LIPIDS
PHOSPHOLIPIDES STEROIDS LIPOPROTEINS GLYCOLIPIDES TRIGLICERIDES WAX LIPIDES Types of lipids
FATS (solid) OILS (liquid) TRIGLYCERIDES Alcohol glycerol + fatty acids Alcohol + unsaturated (limiting) fatty acids Types of lipids
PHOSPHOLIPIDS Glycerin + fatty acids + phosphoric acid residue CELL MEMBRANES Types of lipids
Esters of higher fatty acids and monoatomic macromolecular alcohols WAX Plant Animals Types of lipids
VITAMIN STEROIDS (K, E, D, A) HORMONES (adrenal glands, genital) Alcohol cholesterol + fatty acids Types of lipids
LIPOPROTEINS GLYCOLIPIDES Lipids + carbohydrates Lipids + proteins Types of lipids Almost all lipoproteins are formed in the liver. The main function of lipoproteins is the transport of lipid components to tissues. They are localized mainly on the outer surface of the plasma membrane, where their carbohydrate components are among other carbohydrates on the cell surface. can participate in intercellular interactions and contacts. Some of them are antigens.
LIPID FUNCTIONS
Supporting structural FUNCTIONS OF LIPIDS Lipids take part in the construction of cell membranes of all organs and tissues, causing their semipermeability, and participate in the formation of many biologically important compounds.
ENERGY FUNCTIONS OF LIPIDS Lipids account for 25-30% of all the energy needed by the body. When 1 g of fat is oxidized, 39.1 kJ of energy is released. Fat-soluble vitamins K, E, D, A are coenzymes (non-protein part) of enzymes. Catalytic Hormones - steroids (sex, adrenal glands) are able to change the activity of many enzymes, enhancing or inhibiting the action of enzymes and thereby regulating the course of physiological processes in the body Regulatory (hormonal)
Protective LIPID FUNCTIONS Mechanical (shock absorption, fat layer of the abdominal cavity protects internal organs from damage) Thermoregulatory (heat-insulating) - fat does not conduct heat and cold well. Electrical insulation (myelin sheath of nerve fibers)
Source of metabolic water. LIPID FUNCTIONS. When 1 kg of fat breaks down, 1.1 kg of water is released.
LIPIDS C, O, H alcohol (glycerin) fatty acids + HYDROPHOBIC 5-10%, in fat cells up to 90% FAT (solid) OILS (liquid) PHOSPHO-LIPIDS STEROIDS LIPOPROTEINS GLYCOLIPIDES -Glycerides-triglycerides + Alcohol + unsaturated (limiting) fatty acids Alcohol + unsaturated fatty acids Glycerin + fatty acids + phosphoric acid esters of higher fatty acids and monoatomic high molecular weight VOSKA Lipids + carbohydrates Lipids + proteins Alcohol cholesterol + fatty acids VITAMINS D. A E, K) HORMONES (adrenal glands kov, genital) Supporting-structural Regulatory (hormonal) Energy 39.1 kJ Catalytic Reserve Metabolic water source Protective (thermoregulatory) Gasoline, ether, chloroform
Grade 10
Lipids
INORGANIC COMPOUNDS
ORGANIC COMPOUNDS
Water 75-85%
Proteins 10-20%
Inorganic substances 1-1.5%
Fats 1-5%
Carbohydrates 0.2-2%
Nucleic acids 1-2%
Low molecular weight organic compounds - 0.1-0.5%
Lipids - a combined group of organic compounds that do not have a single chemical characteristic. They are united by the fact that they are all derivatives of higher fatty acids, insoluble in water, but readily soluble in organic solvents (gasoline, ether, chloroform).
Lipid classification
COMPLEX LIPIDS
(multicomponent molecules)
SIMPLE LIPIDS
(two-component substances, which are esters of higher fatty acids and any alcohol)
Simple lipids
Fats are widespread in nature. They are part of the human body, animals, plants, microbes, some viruses. The fat content in biological objects, tissues and organs can reach 90%.
Fats - these are esters of higher fatty acids and trihydric alcohol - glycerol. In chemistry, this group of organic compounds is called triglycerides. Triglycerides are the most common lipids in nature.
Fatty acid
More than 500 fatty acids were found in the composition of triglycerides, the molecules of which have a similar structure. Like amino acids, fatty acids have the same grouping for all acids as the carboxyl group (–COOH) and the radical by which they differ from each other. Therefore, the general formula of fatty acids has the form R-COOH. The carboxyl group forms the head of the fatty acid. It is polar, therefore hydrophilic. A radical is a hydrocarbon tail, which differs in the number of –CH2 groups in different fatty acids. It is non-polar, therefore hydrophobic. Most fatty acids contain an even number of carbon atoms in the tail, from 14 to 22 (most often 16 or 18). In addition, the hydrocarbon tail may contain a different number of double bonds. The presence or absence of double bonds in the hydrocarbon tail distinguishes:
saturated fatty acids not containing double bonds in the hydrocarbon tail;
unsaturated fatty acids having double bonds between carbon atoms (-CH \u003d CH-).
Triglyceride molecule formation
When a triglyceride molecule is formed, each of the three hydroxyl (-OH) glycerol groups reacts
condensation with fatty acid (Fig. 268). In the course of the reaction, three ester bonds arise, therefore, the resulting compound is called an ester. Typically, all three hydroxyl groups of glycerol enter into the reaction, so the reaction product is called triglyceride.
Fig. 268. The formation of a triglyceride molecule.
Properties of triglycerides
Physical properties depend on the composition of their molecules. If saturated fatty acids predominate in triglycerides, then they are solid (fats), while unsaturated - liquid (oils).
The density of fats is lower than that of water, so they float in the water and are on the surface.
Waxes - a group of simple lipids, which are esters of higher fatty acids and higher high molecular weight alcohols.
Waxes are found both in the animal and in the plant kingdom, where they perform mainly protective functions. In plants, for example, they cover a thin layer of leaves, stems and fruits, protecting them from wetting with water and the penetration of microorganisms. The shelf life of fruits depends on the quality of the wax coating. Under the cover of beeswax, honey is stored and larvae develop. Other types of animal wax (lanolin) protect the hair and skin from the action of water.
Complex lipids
Phospholipids
Phospholipids - esters of polyhydric alcohols with higher fatty acids, containing-
Fig. 269. Phospholipid.
residues of phosphoric acid (Fig. 269). Sometimes additional groups (nitrogenous bases, amino acids, glycerin, etc.) may be associated with it.
As a rule, in the phospholipid molecule there are two residues of higher fatty and
one phosphoric acid residue.
Phospholipids are found in both animal and plant organisms. Especially a lot of them in the nervous tissue of humans and vertebrates, a lot of phospholipids in the seeds of plants, heart and liver of animals, eggs of birds.
Phospholipids are present in all cells of living beings, participating mainly in the formation of cell membranes.
Glycolipids
Glycolipids are carbohydrate derivatives of lipids. Along with polyhydric alcohol and higher fatty acids, their molecules also include carbohydrates (usually glucose or galactose). They are localized mainly on the outer surface of the plasma membrane, where their carbohydrate components are among other carbohydrates on the cell surface.
Lipoids - fat-like substances. These include steroids (cholesterol, estradiol and testosterone, which are widely distributed in animal tissues, the female and male sex hormones, respectively), terpenes (essential oils, which affect the smell of plants), gibberellins (plant growth substances), some pigments (chlorophyll, bilirubin) , part of vitamins (A, D, E, K), etc.
Lipid function
Energy
The main function of lipids is energy. Calorie lipids are higher than carbohydrates. During the breakdown of 1 g of fat to CO2 and H2O, 38.9 kJ are released. The only food for newborn mammals is milk, the energy intensity of which is mainly determined by its fat content.
Structural
Lipids are involved in the formation of cell membranes. The membranes contain phospholipids, glycolipids, lipoproteins.
Reserve
Fats are a reserve substance of animals and plants. This is especially important for animals hibernating during the cold season or making long crossings through areas where there are no food sources (camels in the desert). The seeds of many plants contain the fat needed to provide energy to a developing plant.
Thermoregulatory
Fats are good thermal insulators due to poor thermal conductivity. They are deposited under the skin, forming in some animals thick layers. For example, in whales, a layer of subcutaneous fat reaches a thickness of 1 m. This allows a warm-blooded animal to live in cold water. Adipose tissue of many mammals plays the role of a thermoregulator.
Protective mechanical
Accumulating in the subcutaneous layer, fats not only prevent heat loss, but also protect the body from mechanical influences. Fat capsules of the internal organs, the fat layer of the abdominal cavity provide a fixation of the anatomical position of the internal organs and protect them from concussion, injury from external influences.
Catalytic
This function is associated with fat-soluble vitamins (A, D, E, K). Vitamins themselves do not have catalytic activity. But they are cofactors of enzymes; without them, enzymes cannot fulfill their functions.
Metabolic water source
One of the products of fat oxidation is water. This metabolic water is very important for desert inhabitants. So, the fat with which the camel's hump is filled, serves primarily not as a source of energy, but as a source of water (when 1 kg of fat is oxidized, 1.1 kg of water is released).
Increased buoyancy
Fat reserves increase the buoyancy of aquatic animals.
Lipid classification
Simple lipids
Complex lipids
Fats (triglycerides)
Wax
Lipid classification
Simple lipids
Complex lipids
Phospholipids - (glycerin + phosphoric acid. + Fatty acid)
Fats (triglycerides) - esters of high molecular weight fat. acids and trihydric alcohol glycerol
Glycolipids (lipid + carbohydrate)
Wax - esters of higher fatty. acids and alcohols
Lipoproteins (lipid + protein)
FAT (triglycerides)
Fats are widespread in nature. They are part of the human body, animals, plants, microbes, some viruses. The fat content in biological objects, tissues and organs can reach 90%.
GENERAL FORMULA OF FATS:
The density of fats is lower than that of water, so they float in the water and are on the surface.
Triglycerides
FATS
OIL
are of animal origin
are of vegetable origin
solid
liquid
saturated fatty acids
Unsaturated Fatty Acids
WAXES
This is a group of simple lipids, which are esters of higher fatty acids and higher high molecular weight alcohols.
Bees build honeycombs from wax.
STRUCTURE OF THE PHOSPHOLIPID MOLECULE
(hydrophilic, consists of glycerol and phosphoric acid residue)
head
(hydrophobic, composed of residues of fatty acids)
tails
phospholipids
Phospholipids are found in both animal and plant organisms.
Phospholipids are present in all cells of living beings, participating mainly in the formation of cell membranes.
Glycolipids
Glycolipids are found in the myelin sheath of nerve fibers and on the surface of neurons, and are also components of chloroplast membranes.
The structure of the nerve fiber
Chloroplast
Lipoproteins
In the form of lipoproteins, lipids are carried with blood and lymph.
For example, cholesterol is carried by blood vessels, as part of the so-called lipoproteins - complex complexes consisting of fats and proteins, and having several varieties.
LIPID FUNCTIONS
Function
Characteristic
Example
LIPID FUNCTIONS
Function
Characteristic
1. Energy
Example
2 O + CO 2 + 38.9 kj
LIPID FUNCTIONS
Function
Characteristic
1. Energy
Example
During the oxidation of 1 g of fat, H is formed. 2 O + CO 2 + 38.9 kj
a) until The body receives 40% of the energy during lipid oxidation;
b) hourly, 25 g of fat goes to the general bloodstream, which goes to the formation of energy.
LIPID FUNCTIONS
Function
Characteristic
2. Stocking
Example
a) subcutaneous fat
STORAGE LIPID FUNCTION
This is especially important for animals hibernating during the cold season or making long transitions through areas where there are no food sources.
Brown bear
Pink salmon
LIPID FUNCTIONS
Function
Characteristic
2. Stocking
Example
Spare source E, as fats - “energy canned food”
b) a drop of fat inside the cell
Fat
drops
Core
The seeds and fruits of plants contain the fat necessary to provide energy to a developing plant.
LIPID FUNCTIONS
Function
Characteristic
Example
a) phosphosolipids are part of cell membranes
LIPID FUNCTIONS
Function
Characteristic
3. Structural (plastic)
Example
b) glycolipids are part of the myelin sheaths of nerve cells
LIPID FUNCTIONS
Function
Characteristic
4. Thermoregulatory
Example
Subcutaneous fat protects animals from overcooling
a) in whales, the subcutaneous layer of fat reaches 1 m, which allows a warm-blooded animal to live in the cold water of the polar ocean
LIPID FUNCTIONS
Function
Characteristic
5. Protective
Example
a) a layer of fat (omentum) protects the delicate organs from shock and shock
(e.g., perinephric capsule, fat pad near the eyes)
LIPID FUNCTIONS
Function
Characteristic
5. Protective
Example
Fats protect against mechanical stress
b) waxes cover the leaves of plants with a thin layer, preventing them from getting wet during heavy rains, as well as feathers and wool
LIPID FUNCTIONS
Function
Characteristic
6. The source of endogenous (metabolic
Example
water)
Jerboa
Gerbil
LIPID FUNCTIONS
Function
Characteristic
6. Source of endogenous water
Example
When oxidizing 100 g of fat, 107 ml of water is released
a) thanks to such water there are many deserts. animals (e.g. jerboas, gerbils, camels)
A camel may not drink 10-12 days.
LIPID FUNCTIONS
Function
Characteristic
7. Regulator
Example
Many fats are components of vitamins and hormones.
a) fat-soluble vitamins - D, E, K, A
LIPID FUNCTIONS
Function
Characteristic
8. Solvents of hydrophobic compounds
Example
Provide penetration of fat-soluble substances into the body
a) vitamins E, D, A
Reiteration:
Test 1. With the complete combustion of 1 g of the substance, 38.9 kJ of energy was released. This substance applies to:
- To carbohydrates.
- To fats.
- Or carbohydrates, or lipids.
- To the squirrels.
Test 2. The basis of cell membranes is formed by:
- Fats.
- Phospholipids.
- Wax.
- Lipids.
Test 3. Statement: "Phospholipids - esters of glycerol (glycerol) and fatty acids":
Erroneously.
Reiteration:
** Test 4. Lipids perform the following functions in the body:
- Structural. 5. Some are enzymes.
- Energy. 6. Source of metabolic water
- Heat insulating. 7. Stocking up.
- Some are hormones. 8. These include vitamins A, D, E, K.
** Test 5. The fat molecule consists of residues:
- Amino acids.
- Nucleotides.
- Glycerin.
- Fatty acids.
Test 6. Glycoproteins are a complex:
- Protein and carbohydrates.
- Nucleotides and proteins.
- Glycerol and fatty acids.
- Carbohydrates and lipids.
Slide 1
: Fats - Lipids
Slide 2
General feature: insoluble in water, but soluble in some organic substances (gasoline, acetone). Functions: 1. Participate in the construction of the cell membrane and give selective access to pass through it (phospholipids).
Slide 3
2. The basis for the production of hormones (sexual), cholesterol, vitamin D. 3. Energy reserve: the ability to accumulate in fat cells under the skin, internal organs, and coating tissues. Distribution occurs at the genetic level. 4. Dissolve some essential vitamins. 5. Thermal insulation, protection against mechanical influences.
Slide 4
Food sources
Vegetable: soy, nuts, olives and olives, sunflower oil, olive, sesame, canola, avocado, coconut.
Slide 5
Animal: egg yolk, butter, sour cream, meat products, poultry, cheeses, fish.
Slide 6
Eicosanoic Acids ((Eicosanoids
There are 2 essential fatty acids - linoleic (omega 6) and linolenic (omega 3). The body does not produce them and their entry from the outside is necessary. Arachidonic acid (AA), eicosapentaenoic (EPA) and docosahexaenoic (DHA) are extracted from these acids. Eicosanoic acids are produced from AA, DHA and EPA and are used as substances that counteract the development of heart disease, brain disease and the formation of cholesterol plaques in blood vessels. It is recommended to take: 6-10 g of linoleic acid and 1-2 g of linolenic acid per day.
Slide 7
prostaglandins: Functions: muscle contraction, lowering blood pressure, thermoregulation, regulation of gastric juice secretion, anti-inflammatory. leukotrienes: (formed in white blood cells). Functions: participation in allergic reactions, anti-inflammatory, regulation of the formation and number of white blood cells. thromboxanes: responsible for the coagulation rate and platelet count, increase blood pressure.
Slide 8
Fatty acid
They differ in molecular chain length and saturation. The structure consists of paired carbon molecules: 2-4 molecules - short, 6-10 molecules average, 12-22 molecules - long. The first carbon molecule in the chain is called OMEGA.
Slide 9
Fat Hydrogenation
Slide 10
Source: saltwater fish. Daily use dramatically reduces the risk of heart and vascular diseases, the development of cancer cells, increased blood pressure, Alzheimer's disease, and depressive states. Recommended: 2 servings of sea fish per week. In total, in the balance of daily food intake, fats (unsaturated) make up 20% of the total diet.
Slide 11
Triglycerides
The main component of fat, which comes with food in the human body. Triglycerides contain saturated fatty acids and unsaturated (defined as liquid in density at room temperature).
Slide 12
Triglycerides are absorbed and stored in fat and muscle cells as an energy source. Lipolysis is the breakdown of triglycerides into individual fatty acids, which are then used as energy when it enters the bloodstream, or as material for transfer by proteins to various cells of the body.
Slide 13
Lipoproteins
Fat molecules associated with proteins for the transfer of triglycerides and fatty acids in the blood (VLDL, HDL).
Slide 14
Cholesterol (cholesterol)
Discovered in 1733, first extracted from gallstones in 1769. It is formed in the cells of the body, but most of all in the liver (1500 mg per day), and therefore is not necessary as a food source. Used in the construction of hormones, the formation of bile, is a component of the cell membrane (liver, blood cells).
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Lipids are a complex mixture of organic compounds found in plants, animals and microorganisms. Their common features are: insolubility in water (hydrophobicity) and good solubility in organic solvents (gasoline, diethyl ether, chloroform, etc.).
Lipids are often divided into two groups: Simple lipids Complex lipids These are lipids, the molecule of which does not contain nitrogen, phosphorus, sulfur atoms. Simple lipids include: higher carboxylic acids; waxes; triol and diol lipids; glycolipids. These are lipids, the molecule of which contains nitrogen and / or phosphorus atoms, as well as sulfur.
The main function of lipids is energy. Calorie lipids are higher than carbohydrates. During the breakdown of 1 g of fat, 38.9 kJ are released. Structural. Lipids are involved in the formation of cell membranes. Reserving. This is especially important for animals hibernating during the cold season or making long transitions through areas where there are no food sources.
Thermoregulatory. Fats are good thermal insulators due to poor heat conductivity. They are deposited under the skin, forming in some animals thick layers. For example, in whales, the subcutaneous fat layer reaches a thickness of 1 m. Protective-mechanical. Accumulating in the subcutaneous layer, fats protect the body from mechanical stress.
The source of metabolic water. One of the products of fat oxidation is water. This metabolic water is very important for desert inhabitants. So, the fat with which the camel's hump is filled, serves primarily not as a source of energy, but as a source of water.
Increased buoyancy. Fat reserves increase the buoyancy of aquatic animals. For example, thanks to subcutaneous fat, the body of walruses weighs about the same as the water displaced by it.
Lipids (fats) are very important in nutrition, because they contain a number of vitamins - A, O, E, K and important for the body fatty acids that synthesize various hormones. They are also part of the tissue and, in particular, the nervous system.
Some lipids are directly responsible for raising blood cholesterol. Consider: 1. Fats that increase cholesterol These are saturated fats found in meat, cheese, lard, butter, dairy and smoked foods, palm oil. 2. Fats that contribute little to the formation of cholesterol. They are oysters, eggs and skinless birds. 3. Fats that lower cholesterol. These are vegetable oils: olive, rapeseed, sunflower, corn and others. Fish oil does not play any role in cholesterol metabolism, but prevents cardiovascular disease. Therefore, the following varieties of fish (the fattest) are recommended: chum and salmon, tuna, mackerel, herring, sardines.
* * Lipids Cholesterol Lipid groups Functions Vitamins * * Lipids are a complex mixture of organic compounds found in plants, animals and microorganisms. Their common features are: insolubility in water (hydrophobicity) and good solubility in organic solvents (gasoline, diethyl ether, chloroform, etc.). * Lipids are often divided into two groups: Simple lipids. These are lipids, the molecule of which does not contain nitrogen, phosphorus, and sulfur atoms. Simple lipids include: higher carboxylic acids; waxes; triol and diol lipids; glycolipids. Complex lipids These are lipids, the molecule of which contains nitrogen and / or phosphorus atoms, as well as sulfur. * The main function of lipids is energy. Calorie lipids are higher than carbohydrates. During the breakdown of 1 g of fat, 38.9 kJ are released. Reserving. This is especially important for animals hibernating during the cold season or making long transitions through areas where there are no food sources. Structural. Lipids are involved in the formation of cell membranes. * Thermoregulatory. Fats are good thermal insulators due to poor heat conductivity. They are deposited under the skin, forming in some animals thick layers. For example, in whales, the subcutaneous fat layer reaches a thickness of 1 m. Protective-mechanical. Accumulating in the subcutaneous layer, fats protect the body from mechanical stress. * Source of metabolic water. One of the products of fat oxidation is water. This metabolic water is very important for desert inhabitants. So, the fat with which the camel's hump is filled, serves primarily not as a source of energy, but as a source of water. * Increased buoyancy. Fat reserves increase the buoyancy of aquatic animals. For example, thanks to subcutaneous fat, the body of walruses weighs about the same as the water displaced by it. * Lipids (fats) are very important in nutrition, because they contain a number of vitamins - A, O, E, K and important for the body fatty acids that synthesize various hormones. They are also part of the tissue and, in particular, the nervous system. Some lipids are directly responsible for raising blood cholesterol. Consider: 1. Fats that increase cholesterol These are saturated fats found in meat, cheese, lard, butter, dairy and smoked foods, palm oil. 2. Fats that contribute little to the formation of cholesterol. They are oysters, eggs and skinless birds. 3. Fats that lower cholesterol. These are vegetable oils: olive, rapeseed, sunflower, corn and others. Fish oil does not play any role in cholesterol metabolism, but prevents cardiovascular disease. Therefore, the following varieties of fish (the fattest) are recommended: chum and salmon, tuna, mackerel, herring, sardines.
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