Lipids-1
Summary
TLDRThis video script delves into the world of lipids, highlighting their nonpolar nature and solubility in water. It distinguishes between saponifiable and non-saponifiable lipids, with a focus on the structure and properties of fatty acids, including saturated and unsaturated types. The lecture explains the saponification process, the role of enzymes, and the impact of hydrogenation on oils. It also touches on the health implications of trans fats formed during hydrogenation and the concept of auto-oxidation in unsaturated fatty acids.
Takeaways
- 🧪 Lipids are nonpolar and hydrophobic, meaning they do not mix well with water and are insoluble in it.
- 🔍 Lipids vary in structure and do not have a single main structural feature, unlike other biomolecules such as carbohydrates.
- 🍯 There are two main types of lipids: saponifiable and non-saponifiable, with saponifiable lipids containing fatty acids and non-saponifiable lipids not containing them.
- 🧼 Saponifiable lipids can be further divided into glycerol-containing lipids (like triglycerides and phospholipids) and non-glycerol-containing lipids (like sterols).
- 📚 The main component in saponification is the fatty acid, which can be either saturated or unsaturated, with the former being solid at room temperature and the latter being liquid.
- 🔑 The presence of double bonds in unsaturated fatty acids creates a kink in their structure, which affects their physical properties and interactions.
- 🥥 Saturated fatty acids are typically found in coconut oil, lauric acid, and palmitic acid, and are solid at room temperature.
- 🌱 Unsaturated fatty acids are liquid at room temperature and can be monounsaturated or polyunsaturated, with examples including linoleic acid (omega-3) and arachidonic acid (omega-6).
- 🧼 Saponification is a process where fats react with an alkali (like sodium hydroxide) to form soap, involving the breakdown of triglycerides into glycerol and fatty acids.
- 🍳 Auto-oxidation, also known as rancidity, is a process where unsaturated fatty acids in oils react with oxygen, leading to the formation of off-flavors and odors, and reducing the oil's quality.
- 🔬 Hydrogenation is a process used by manufacturers to increase the shelf life of oils by adding hydrogen to the double bonds in unsaturated fatty acids, converting them into saturated fatty acids and reducing the risk of rancidity.
Q & A
What are lipids and why are they nonpolar?
-Lipids are a diverse group of organic compounds that include fats, waxes, sterols, fat-soluble vitamins, monoglycerides, diglycerides, triglycerides, and phospholipids. They are nonpolar because they are insoluble or immiscible with water, exhibiting hydrophobic properties.
How do lipids differ structurally from other biomolecules like carbohydrates?
-Lipids do not have a main structural feature that groups them together, unlike carbohydrates which can be linked via glycosidic bonds. Lipids have varied structures and do not form polymers through permanent or covalent bonds.
What is the difference between lipophilic and lipophobic substances?
-Lipophilic substances are hydrophobic, meaning they are soluble in fats and oils but not in water. Lipophobic substances, on the other hand, are hydrophilic, meaning they are soluble in water and tend to avoid fats and oils.
What are the two main categories of lipids based on their fatty acid content?
-Lipids can be categorized into saponifiable and non-saponifiable lipids. Saponifiable lipids contain fatty acids and can be turned into soap and glycerol through saponification, while non-saponifiable lipids do not contain fatty acids and do not form soap upon reaction with alkali.
What is the significance of the terms 'saturated' and 'unsaturated' in the context of fatty acids?
-Saturated fatty acids contain only single bonds between carbon atoms, while unsaturated fatty acids have one or more double bonds. The presence of double bonds in unsaturated fatty acids contributes to their liquid state at room temperature and is associated with health benefits.
Why are unsaturated fatty acids considered healthier than saturated ones?
-Unsaturated fatty acids, particularly omega-3 and omega-6 fatty acids, are considered healthier because they can help lower bad cholesterol levels and have anti-inflammatory properties. They are typically found in plant oils and fish oils.
What is the process of saponification and how is it related to soap making?
-Saponification is the chemical reaction between a lipid (specifically triglycerides) and an alkali (such as sodium hydroxide) to produce soap (the salt of the fatty acid) and glycerol. It is the basis for the production of soap from fats and oils.
What is auto-oxidation and how does it affect oils?
-Auto-oxidation is a process where unsaturated fatty acids in oils react with oxygen, leading to the formation of off-flavors and odors, commonly known as rancidity. This process can degrade the quality and effectiveness of the oil for cooking and other uses.
What is hydrogenation and why is it used in the food industry?
-Hydrogenation is a chemical process where hydrogen is added to unsaturated bonds in the presence of a catalyst, converting them into saturated bonds. It is used to increase the shelf life of oils and to produce solid fats for various food products. However, it can also lead to the formation of trans fats, which are associated with health risks.
What are the health implications of consuming trans fats?
-Trans fats, which are formed during the hydrogenation process, have been linked to increased levels of LDL ('bad') cholesterol and decreased levels of HDL ('good') cholesterol, which can contribute to cardiovascular diseases and other health issues.
How can the melting point of a fatty acid be determined based on its structure?
-The melting point of a fatty acid is influenced by the number of carbons and the saturation level. As the number of carbons increases and the saturation level decreases (more double bonds), the melting point generally decreases, making the fatty acid liquid at room temperature.
Outlines
🧪 Introduction to Lipids and Their Properties
This paragraph introduces the topic of lipids, emphasizing their nonpolar nature and their insolubility in water, which is a key characteristic. It explains the concepts of lipophilic (fat-loving) and lipophobic (fat-fearing) properties, equating them to hydrophobicity. The speaker clarifies that lipids, also known as fats, have diverse structures and do not form polymers like other biomolecules. The paragraph also distinguishes between saponifiable and non-saponifiable lipids, with the former containing fatty acids and the latter including fat-soluble vitamins and terpenoids. The summary highlights the fundamental properties of lipids and their classification based on the presence of fatty acids.
🧪 Saponification and the Chemistry of Lipids
The second paragraph delves into the process of saponification, a reaction involving lipids that contain fatty acids. It explains that saponifiable lipids can undergo this reaction, which is catalyzed by an enzyme, to form soap and fatty acids. The paragraph distinguishes between glycerol-containing lipids, which are esterified and thus saponifiable, and non-glycerol containing lipids, which are not. The summary provides an overview of the saponification process, the types of lipids involved, and the chemical structures that define their saponifiability.
🔬 Fatty Acids: Saturated and Unsaturated
This paragraph focuses on the structure and properties of fatty acids, which are the building blocks of saponifiable lipids. It differentiates between saturated fatty acids, which are solid at room temperature and lack double bonds, and unsaturated fatty acids, which contain one or more double bonds and are typically liquid at room temperature. The summary outlines the structural differences between saturated and unsaturated fatty acids, their physical states, and the implications of these structures on their melting points and health effects.
🔍 Omega Fatty Acids and Their Health Implications
The fourth paragraph discusses omega fatty acids, specifically omega-3 and omega-6, which are considered healthier fats. It explains the nomenclature of these acids based on the position of the double bonds from the methyl end (omega end) and the carboxylic acid end (alpha end). The summary highlights the importance of omega fatty acids in a healthy diet and their role in various biochemical processes within the body.
🛠️ Industrial Processes Affecting Lipids: Hydrogenation and Autoxidation
The final paragraph addresses industrial processes that alter lipids, such as hydrogenation, which converts unsaturated fatty acids into saturated ones by adding hydrogen, thereby increasing the shelf life of oils. It also touches on the formation of trans fats, which are associated with health risks like cardiovascular diseases. Additionally, the paragraph explains autoxidation, a process that leads to the rancidity of oils due to the presence of double bonds. The summary provides insights into how these processes impact the quality and healthiness of lipids in food products.
Mindmap
Keywords
💡Lipids
💡Lipophilic
💡Hydrophobic
💡Saponifiable Lipids
💡Non-Saponifiable Lipids
💡Glycerol
💡Fatty Acids
💡Saturated Fatty Acids
💡Unsaturated Fatty Acids
💡Saponification
💡Autoxidation
💡Hydrogenation
Highlights
Lipids are nonpolar and hydrophobic, making them insoluble in water.
Lipophilic and hydrophobic properties are equivalent, indicating a substance's affinity for fats and oils.
Lipids, also known as fats, have diverse structures and do not form polymers.
Lipids differ from carbohydrates in that they do not form polymers through covalent bonds.
Lipids can be categorized into saponifiable and non-saponifiable based on the presence of fatty acids.
Saponifiable lipids are further divided into glycerol-containing and non-glycerol-containing lipids.
Examples of non-saponifiable lipids include fat-soluble vitamins and terpenoids.
Saponification is a process where lipids react with a base to form soap and glycerol.
Fatty acids, a key component in saponification, can be saturated or unsaturated.
Saturated fatty acids are solid at room temperature and have a straight chain structure.
Unsaturated fatty acids are liquid at room temperature and contain one or more double bonds.
The presence of double bonds in unsaturated fatty acids leads to a bent configuration and lower melting points.
Autoxidation, or rancidity, is the process where unsaturated fatty acids oxidize, leading to spoilage.
Hydrogenation is a process used to convert unsaturated fatty acids into saturated ones, extending shelf life.
Trans fats, a byproduct of hydrogenation, are associated with increased cardiovascular risk.
Health-conscious individuals should avoid foods high in trans fats for reduced health risks.
Transcripts
a good day everyone so I will be
and I will be discussing lipids so this
is part one of our
um lipids discussion so the part two is
already the link is already posted also
in our
um
canvas account so it's another video
Okay so
and we already know what are lipids and
we have idea of um what is liquid so now
we will talk more in detail about
um lipic
okay so all our lipids are nonpolar
so they are also soluble or immiscible
with water
and anything lipophilic
if we could consider it as a hydrophobic
State there no or a water fairing
okay also if anything lipophilic
is equals to A hydrophobic
when you say lipophilic it's the same
principle with hydrophobic
so they are water period so the other
way around
lipophobic
if
labor phobic is theme or automatically
the same when you say hydrophilic which
is they love water
so all our lipids are we also known as
our lipids as our fat
so they vary their structure and they
have no polymeric forms
so when you see varied in structure
um lipids cannot group lipids into one
main structural feature
and they are also different to one
another
and they remain individual forces
because we don't actually say lipids
polymerized by a permanent or covalent
bond unlike other biomolecules like
carbohydrate which can be linked via our
Alpha glycosidic Bond
so our life of silica nut because as if
they are plasma and they have lipophilic
and lipophobic head so mostly our lipids
are stuck so in fact formation either on
your screen
so most hourly pays
into effect formation making them hard
to penetrate so no no band no unlike our
carbohydrated we discussed before that
carbohydrates are connected no via a
glycopic bonds however our lipids don't
have that um property don't have that
picture uh they just stuck with each
other you know making themselves bulky
so
um the functions will go to the
lipophilic lipophobic functionality
um properly
okay so these are the current mind maps
or concept Maps let me talk of our
meeting so there are two types of lead
paint so a lipid contains a fatty acid
okay so um a fatty acid
um It's usually the representation of
our lipid or our rco
so if a fatty acid if a lipid is a fatty
acid containing it is called
saponifiable see if our fatty acid does
not if our lipids only contains does not
contain a fatty acid it is
non-saponifiable
okay when we see sapony Fireball
they are categorized into two
we have a glycerol containing or the
glycerol containing lipids
are also known as our esterified lipids
because this type of lipids contained as
first
and we have our non-glateral containing
the example for our glycerol containing
saponifiable lipids in our Esters the
terrify the qualifiable liquid you have
three light right and lateral
phospholipid for non-glateral containing
you have stimulated okay if our lipid
does not contain fatty acid difficult
non-saponifiable
so that they compose examples of our
fatty acid actually fat soluble vitamins
our addict or vitamin A vitamin D
vitamin E vitamin K and then we have our
terpenoid our stereo these are
non-traponifying
if you are familiar with the reaction
thought in organic chemistry our
carbonification reaction so if
a compound is
um
10 undergo taponification this is a
saponifiable and so that is why our
Glacier role a non-glycerol can undergo
the qualification process so they are
carbonifiable however our particular
factorable data means the terpenoids are
nonsaponifiable because they cannot come
to quantify okay what is the main
component in saponification if the main
component in saponification is our fatty
acids or our rco08 to receive fatty acid
number structure it contains six carbons
up a minimum of six carbon so 23 fatty
acids they could either be saturated or
unsaturated so without fatty acids no
carbonification reaction will not happen
Okay that's all no because the main
concept of saponification will not
happen
okay
um talking about saponification let's
discussion
okay so this is an example of our
saponification process that you see on
the screen so usually it started our
rco08 okay rcoh
um
in this case in late page we have rcor
okay our rco rrcoh can proceed to
saponification via catalyzation it will
be catalyzed by an enzyme forming
um
rco
um
I'm sorry sorry so interpolification
reaction in making of soap usually
divide starting of making up so we
started a day and a fatty acid which is
our sodium hydroxide okay the sodium
hydroxide there
will be catalyzed forming our
rcoona so which is our soap the next one
in the piece of fatty acid okay it is
rco r instead of naop so the H there can
be replaced with an R
foreign
because
um
in saponification makeup so we are using
sodium hydroxide okay in the context of
lipids we are using Ester or our rcor so
why is there is because
and after
um consists uh okay so if a glycerol
and a fatty acid or our rco it's
combined it will form after
okay so when you say glycerol it is an
alcohol
that you see here plus a fatty acid
which is rcoe will form an extra so the
Ester is the reason why
glyceride
and our
glycerophospholipids are esterified now
we term them is terrified so that's why
they are saponifiable so because they
are composed of as thirds they are fatty
acid and a glycerol react together
forming an F6 so
um this is what this is the result
why our second viable
fried glycerides and
electrophospholipester our I'm sorry our
terrified saponifiability are called
terrified for our life are containing
because they consist or they are
composed of an extern but from the word
it's terrified
okay so
um again our fatty acids could be a
saturated or unsaturated so
um just a differentiation with the two
when it's a saturated fatty acids they
contain no double bonds so no double
bonds for our saturated so they are only
consists of a single band if you see
here on the structure you can see only a
single part so yeah straight line
straight line single Bond single Bond
single Bond example is our theoric acid
so this is a saturated or fatty acid for
our unsaturated fatty acid so the most
abundant and most common that can be
found in
of the unsaturated fatty acid is our
cyst now our seeds unsaturated fatty
acid so the unsaturated fatty acids per
month they contain double bond
okay they contain double bonds so there
is bent configuration so both single and
double bond contains our unsaturated
fatty acids now looking at the structure
of our unsaturated you can you can all
um you can already identify know that a
presence of a double bond because of the
bend so that's my term near band
configuration or the other textbook
determine as a kink
I bend somewhere here if you see at the
structure so it's because of the
presence of a double but it's true our
saturated is a single Bond and our
unsaturated are single and double bond
and there is a king no in the structure
for our unsaturated fatty acid
okay talking about saturated fatty acids
so they are solid at room temperature So
based on study the saturated to be
unhealthy but they are also study
claiming they are healthy so again
our saturated fatty acids are stuck in
terms of their software
because they are only composed of single
bonds okay so in other words
so it's like a book compiling a book or
a paper so that's how it looks like no
it's a saturated fatty acid is because
there is no King there is no Bend it's
because they are just straight lined
because it only composed of being one
okay and the intermolecular force
holding our saturated fatty acids in our
London on this version and
um oversaturated but the acid has
increased lower high melting point so in
the table you see on the screen
is an example of our
saturated pattern so determining the
melting point of our saturated fatty
acid so if you see the arrow now going
down the increasing shot from the theory
melting point up to the liquid lignotary
because the highest melting point of the
saturated fatty acid so
um the regards the abbreviation it will
depend on the number of carbons well we
have done this activity and the number
of bonds okay typical examples of our
saturated fatty acids we have all
coconut oil when our lauric acid and for
palmitic acid palm oil and animals
okay for our unsaturated fatty acid
our unsaturated fatty acids they are
naturally among acids bonds the seeds
now at the length and earlier so they
are liquid at room temperature and they
could either be monosaturated or
polyantaturated
fatty acids they too far fully as the
created but the attic and just
introducing these terms it might be used
now in the exam
um or in other textbook they just
directly say anything but at least you
know what it is
when we say unsaturated they composed of
a double bond okay when there is double
bond there is a pink no in between or
band
so that is why it's very hard to stack
um this unsaturated fatty acids because
of the pink or the band
so because of the king ornament there
will be spaces in between compared that
was saturated that they are stuck well
no because of the presence of the king
or the band you know in the structure it
is
unsaturated there are spaces in this
team
sure
okay so um this structure here is a
typical example of a system the
configuration
so you can see here the presence of the
bubble one makes
um the band formation okay for the muffa
mufa is monosaturated means only one
double bond two popular saturated two or
more or two or more double bonds perfect
in the table is an example of our
unsaturated fattier
okay so this also is an example of our
fatty acid So based on the number of
carbon so my x value familiarize so this
one are you memorized okay with regards
to this uncommon among a fatty acids
present
okay so this is our activity and I think
these are the answers for our activity
you know
for the delta
so you check them along your
you take your activity so I think the
correct answer here is for number one
here on the Delta is 18. the number of
double bonds two okay so the number of
carbon from the carboxylic acid Alpha
you see here and identified alpha n and
the Omega n
okay so it is 12 19. the answer here is
18 okay Delta nine
okay for our Omega your review for this
one term for this structure okay for the
Omega so this is our Omega n divided
number of carbons from the methyl n So
when you say methyl n this is our Omega
n if our carboxylic and or the ooh is
our alpha n
with the number of carbons in the fatty
acid is 18 and the number of double
bonds two and the number of carbons from
our Alpha a entire Omega n from the
metal and AKA our Omega n into the first
carbon in the double bond close to the
maximum 96 it becomes here is six and
nine
okay so
um the Omega is omega-6
there's a review for this one so I think
the instructions are clear in a month
but like
I guess this is for the Omega
so you check no longer answer you
compare this to you
okay so when you say quality unsaturated
fatty acid they are the more healthier
fats known as Seafood
for example we have our linoleenic acid
so they are
also known as our omega-3 fatty acids
and we have our arachidonic fatty acid
also known as our omega-6 partial
period and how they are named this
example
um earlier
okay let's go now with the reactions
okay start
um starting we have our saponification
so the qualification is a process and
making of our soul so imagine if you are
watching the dishes okay in Mexico so
again I mentioned earlier now uh it's
composed of a fatty acid a glycerol
okay so what's the concept of
saponification
so so first imagine if you're washing
the dishes when you have a plate full of
green you see you know that the grease
is fat or lipid so if you have breathe
or lipid on it you want something that
could mix with it that is why soap has a
lipophilic
Horizon for the soap to mix with the
grid but after doing that you're going
to rinse it with water and water is
polar but therefore if you want the
Green in the soap to go out with the
water there should be a point of
interaction and it is where the polar
portion of the soap comes in and since
there is a polar portion of the soap
this is the thing which should interact
with the water such that degrees with
soap and water would be taken away from
the plate if the principle or the an
explanation when we talk about our
saponification that is why it's from why
our fatty acid don't think of a
lipophilic and hydrophilic
unfortunately the other one is auto
oxidation the auto oxidation is also
known as our rancidic current
certification
for the going bad of cooking oil
okay and there is a lot of
oil so it is an unsaturated fatty acid
so cleaning products
to the cleavage formation because of the
auto oxidation or the Run safety run
simifications of our oils which make
which produces its vowel men okay so if
you have a double bond that could be
used as a reactive site for oxidation
and in some cases can lead to cleavage
products which actually reduces the
efficacy of the cooking oil meaning you
are not really going to cook well with
it also not to mention the foul smell
that comes along with it auto oxidation
is just another word for oil going back
so needless to say that the double band
actually contributes
so a lot
to the oil being found or being run feed
faster that's why some manufacturers of
products that need oil per form of what
we call hydrogenic
if what is hydrogenation
into hydrogenation so in here you have a
double bond that you add a hydrogen in
the presence of a catalyst and after
adding the hydrogen the double bond
becomes a tingle Bond
so either it that the double bond make
the oil degrade faster so remove the
double bond and make it saturated touch
that it will not degrade to clean a lot
of Manufacturers perform hydrogenation
to increase the shelf's life or extend
the expiration date therefore food
manufacturer if they mix hydrogenated
cooking oil or oil with their food
products the double bond
so if you see there the this one
okay the double bonds will not actually
go out but will rearrange in this
direction so they only rearrange from
this configuration so it runs which give
rise to what we call transcon Trans
configuration fatty acids or what we
call transplant which leads according to
study transport are correlated to
cardiovascular risk heart attack and Etc
so if you are health conscious to avoid
food especially dog food or food high is
from I think this is the part one for
our lecture in
on the next click
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