FOOD2003 Lecture Notes - Lecture 6: Hydrolysis, Sphingolipid, Chloroform
1 Aug 2018
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Document Summary
What is a lipid: group of substances that are generally soluble in ether, chloroform, or other organic solvent, but sparingly soluble in water, there is no clear scientific definition as, short chain fatty acid. Fat: solid lipids at room temperature, energy in fats come from hydrocarbon bonds. Three classifications of lipids: simple lipids (presence of an ester group), fats: Ester of fatty acids with glycerol: waxes: Ester of fatty acids with long-chain alcohol than glycerol. Examples: vitamin a, vitamin d, beeswax, lanolin, presence of an ester group: Ester: product of the reversible reaction between an alcohol and acid: dehydration reaction, compound lipids, phospholipids: Glycerol + fatty acid + phosphate + group with nitrogen or sugar. Phospholipids have heads (phosphate group) that are negatively charged and tails that are uncharged: can form spheres and membranes with water, sphingolipids: Sphingosine + fatty acid + nitrogen group: cerebrosides:
