Lipids: they're function and biological significance

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Keshan Bolaky

Lipids: they’re function and biological significance

Lipids are biological molecules and are insoluble in aqueous solutions but are soluble in organic solvents. Specific lipids have a physiological importance to humans; they have three major functions; serving as structural components of biological membranes, act as vitamins and hormones, provide energy storage (triaculglycerols).

Lipids are made up of the elements carbon, hydrogen and oxygen. Lipids can exist as fats, oils and waxes. Fat and oils are similar in structure as they are triglycerides, however, they physically differ at room temperature fats are solid and oils liquid. Their differences in property are what help contribute to its significance in life.

A triglyceride consists of fatty acid chains which are attached to a glycerol molecule; fatty acids are chains of carbon atoms, the first carbon atom is attached to an OOH group resulting in a carboxylic group (COOH). The normal length of the chain is roughly 14 to 22 carbons long, with the most common chains being between 16 and 18 carbons long.

Triglycerides can occur with two types of bonding.  Saturated triglycerides have no double bonds between the carbon and the hydrogen. Unsaturated triglycerides have one or more double bonds, and fats containing several double bonds are called polyunsaturated. One of the characteristics of unsaturated fatty acids is the fact that they melt at a low temperature due to the double bonds. This is significant in the manufacture of margarine and butter spreads as polyunsaturated products are more beneficial as they are kept in refrigerators for storage.

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Lipids are significant in the roles of fats and oils in living things. When triglycerides are oxidised in respiration, a lot of energy is released which is used to make ATP. This is useful as fats and oils release roughly twice as much energy in comparison to carbohydrates. Triglycerides have a high proportion of hydrogen atoms relative to oxygen atoms and therefore yield more energy compared to carbohydrates; this is the result of fats being reduced more than carbohydrates. As fats have a lower proportion of oxygen compared to carbohydrates more of the oxygen in respiration of fats comes ...

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