CHAPTER 1
Definitions
Lipid:
A naturally occurring molecule from a plant or
animal soluble in nonpolar organic solvents.
Triglycerides (fats & oils)
•Fats: lipids that are solid at room
temperature
•Oils: lipids that are liquid at room temperature
•Phospholipids
•Sterols (cholesterol)
Classification of lipids:
•their physical properties at room temperature
•solid or liquid •on polarity, or on their essentiality for humans,
•based on their structure: preferable classification
1. Simple lipids
(Simple lipids are a type of lipids that are composed of fatty acids and alcohols, with no other substance)
2. Complex lipids
(Lipid complex is a term that refers to a group of lipids that contain three or more chemical components)
• Phospholipids
• Glycolipids
• Sphingolipids
• nucleolipids
Definitions
Fatty acid:
A long-chain carboxylic acid; those in animal
fats and vegetable oils often have 12–22 carbon atoms.
Waxes:
carboxylic acid esters, RCOOR’ ,with long,
straight hydrocarbon chains in both R groups
