LIPIDS
Lipids are fatty compounds that play crucial roles in the body, including forming cell membranes, storing
energy, absorbing vitamins, and producing hormones. They are water-insoluble but soluble in fat
solvents and comprise heterogeneous groups of fatty acids, including fats, oils, waxes, and related
substances. These oily or greasy compounds are not typically classified as macromolecules. A common
lipid consists of three fatty acid chains connected to glycerol, a type of alcohol, forming the backbone of
fats with long carbon and hydrogen chains
What Is Saturated Fat?
Saturated fats are made up of carbon, hydrogen, and oxygen molecules, with hydrogen atoms. They
have the highest number of hydrogen atoms and no double bonds. Saturated fats are found in animal
meat, plant oils, dairy products, processed meats, and pre-packaged snacks and desserts.
Examples include beef, poultry, pork, palm kernel or coconut oil, cheese, butter, milk, ice cream, sour
cream, cream cheese, and processed meats.
What Is Unsaturated Fat?
Unsaturated fats are liquid at room temperature and have a chemical structure with one or more double
bonds. They can be categorized into monounsaturated fats, which have only one double bond and are
liquid at room temperature, like canola oil and olive oil, and polyunsaturated fats, which have two or
more double bonds and are also liquid at room temperature. Examples of foods containing unsaturated
fats include nuts, plant oils, fish like salmon, tuna, and anchovies, olives, and avocados.
Bloor, describes lipids as compounds having the following
characteristics:
• They are insoluble in water.
• Solubility in one or more organic solvents, such as ether, chloroform, Benzene, Acetone which are
generally called as fat "solvents".
• Some relationship to the fatty acids as esters either actual or potential.
• Possibility of utilization by living organisms
Lipids are fatty compounds that play crucial roles in the body, including forming cell membranes, storing
energy, absorbing vitamins, and producing hormones. They are water-insoluble but soluble in fat
solvents and comprise heterogeneous groups of fatty acids, including fats, oils, waxes, and related
substances. These oily or greasy compounds are not typically classified as macromolecules. A common
lipid consists of three fatty acid chains connected to glycerol, a type of alcohol, forming the backbone of
fats with long carbon and hydrogen chains
What Is Saturated Fat?
Saturated fats are made up of carbon, hydrogen, and oxygen molecules, with hydrogen atoms. They
have the highest number of hydrogen atoms and no double bonds. Saturated fats are found in animal
meat, plant oils, dairy products, processed meats, and pre-packaged snacks and desserts.
Examples include beef, poultry, pork, palm kernel or coconut oil, cheese, butter, milk, ice cream, sour
cream, cream cheese, and processed meats.
What Is Unsaturated Fat?
Unsaturated fats are liquid at room temperature and have a chemical structure with one or more double
bonds. They can be categorized into monounsaturated fats, which have only one double bond and are
liquid at room temperature, like canola oil and olive oil, and polyunsaturated fats, which have two or
more double bonds and are also liquid at room temperature. Examples of foods containing unsaturated
fats include nuts, plant oils, fish like salmon, tuna, and anchovies, olives, and avocados.
Bloor, describes lipids as compounds having the following
characteristics:
• They are insoluble in water.
• Solubility in one or more organic solvents, such as ether, chloroform, Benzene, Acetone which are
generally called as fat "solvents".
• Some relationship to the fatty acids as esters either actual or potential.
• Possibility of utilization by living organisms
