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Lipids 1 definitions

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  • Fatty Acid
    Hydrocarbon chain with a carboxyl group, often found in lipids, and named by chain length and double bond position.
  • Cis Oleic Acid
    Monounsaturated molecule with 18 carbons and a double bond at carbon 9, causing a kink in its structure.
  • EPA
    Polyunsaturated molecule with 20 carbons and five double bonds, essential in human nutrition.
  • Omega System
    Naming convention for unsaturated molecules, counting double bond positions from the chain’s end.
  • Omega-3 Fatty Acid
    Essential dietary molecule with a double bond three carbons from the chain’s end, found in fish and plants.
  • Omega-6 Fatty Acid
    Essential dietary molecule with a double bond six carbons from the chain’s end, common in animal products.
  • Cis Form
    Configuration of double bonds in naturally occurring unsaturated molecules, resulting in a bent chain.
  • Trans Fat
    Unsaturated molecule with linear double bonds, leading to higher melting points and tighter packing.
  • Melting Point
    Temperature at which a molecule transitions from solid to liquid, influenced by chain length and bond configuration.
  • Solubility
    Ability of a molecule to dissolve in water, decreasing as hydrocarbon chain length increases.
  • Triacylglycerol
    Storage lipid composed of a glycerol backbone and three fatty acids, linked by ester bonds.
  • Glycerol Backbone
    Three-carbon structure forming the foundation of storage lipids, with fatty acids attached at each carbon.
  • Ester Bond
    Chemical linkage joining fatty acids to glycerol in storage lipids, crucial for energy storage.