UW-Madison BIOLOGY 101 - Phospholipids, Fats and oils (2 pages)

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Phospholipids, Fats and oils

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Phospholipids, Fats and oils


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University of Wisconsin, Madison
Biology 101 - Zoology 101: Animal Biology
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Zoology 101 Animal Biology Last Lecture Outline 1 Proteins 4 structure levels Enzymes 2 Lipids Sterols Lecture 4 Current Outline 1 Cholesterol LDL HDL 2 Fats and Oils Triglycerides 3 Phospholipids Membrane remodeling 4 What do membrane proteins do Cholesterol Largely hydrophobic moves through lipoprotein complex sequesters cholesterol from aqueous environment of blood Cholesterol is in the middle with hydrophobic ends of phospholipid surrounding hydrophilic end of phospholipid point out towards bloodstream allowing cholesterol to move LDL Low Density Lipoprotein carries cholesterol from liver where it is synthesized to body cells Bad Cholesterol HDL High Density Lipoprotein picks up excess cholesterol from cells delivers to liver for disposal recycle Good Cholesterol Fats Oils and Triglycerides Energy Storage ex Avocado nuts meats olive oil 3 fatty acids Long H C chains on a glycerol backbone dehydration reaction one fatty acid will pop off can under go dehydration again Saturated fats no double bonds tightly packed solid at room temp Increase LDL Unsaturated fats double bonds are present carbons are not saturated bending and kinking due to double bonds loosely packed and liquid at room temperature Decrease LDL and increase HDL Shape dictates behavior Phospholipids main component of cell membrane only 2 fatty acids attached to a glycerol backbone Amphipathic both hydrophobic and hydrophilic Heads hydrophilic tails hydrophobic In water micelles form basically a lipoprotein micelles group form together and form bilayers basis of cell membranes biological membranes are selectively permeable decided what goes in and out main component phospholipid bilayer steroid cholesterol snuggled in phospholipids help stay strong to maintain the structure move laterally in the bilayer proteins move slower than phospholipids Fluidity temp increased body temp membrane denatures melts decreased body temp membrane becomes less fluid permeable solidifies Fatty acid composition of

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