Biology 1002B Lecture Notes - Lecture 9: Protein Quality, Glycerol, Electron Transport Chain
11 Apr 2017
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Document Summary
Lipid: group of water-insoluble molecules (fats, phospholipids and steroids) Head group attached to 2 long chains of c & h (hydrocarbon = fatty acid: head group: glycerol linked to alcohol/amino acid by phosphate group. Amphipathic: contain hydrophobic (nonpolar) and hydrophilic (polar) regions: fatty acid chains = nonpolar; phosphate head group = polar. Differ in degree of unsaturation of fatty acids: unsaturation = contain c=c double bond creates a kink/bend to the fatty acid tail. When added to water, assemble into one of 3 structures: micelle, liposome or bilayer, depends on phospholipid concentration, spontaneously form in aqueous environment due to hyrophobic effect. Aggregation of lipid molecures- fatty acid tails interact & polar heads associate with water. Favored because they represent the lowest energy state and are most likely to form. Olive oil (unsaturated), not butter= fully saturated fat. Low temp = slows motion of lipid molecules = point where fluidity is lost (semi-solid gel)
