PBIO 1210 Lecture Notes - Lecture 4: Cell Membrane, Energy Carrier, Guanine

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Important to plants as energy stores and in the formation of protective surfaces on cells and plant leaves, stems and roots. Solid fats in meat and meat products. Vegetable oils used in cooking and salad dressing. Waxes protect the nish on our cars, polish our oors and furniture. Composed primarily of carbon and hydrogen with small amounts of oxygen and phosphorus (in phospholipids) Three types of lipids: fats and oils, waxes, phospholipids, steroids. Made from glycerol and fatty acids (long chains of ch2 groups) Bends in the chain > kinds > don"t pack as tight > liquid. Saturated fatty acid: all single bonds between c"s. Polyunsaturated fatty acid: two o more double bonds between c"s. Room temp: fats are solid and oils are liquid. Hydrophobic (water fearing) image on slide 5 ( gure 3. 12 in textbook) In order to form a fatty acid, 3 molecules of water need to be removed.

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