Triglycerides general structure

The relative amounts of LDL and HDL cholesterol in your bloodstream depend, at least in part, on your diet In particular, they depend on the total amount and the type of fat that you eat. Fats (triglycerides) are esters of glycerol with long-chain carboxylic acids. The general structure of a fat can be represented as... 

Figure 4.22 (a) Stearic and oleic acid (b) glycerol and a triglyceride (c) the general structure of a glycerophospholipid and (d) the glycerophospholipid l-stearoyl-2-oleoyl-3-phosphatidylcholine. 

The general structure of lipoproteins is shown schematically in Figure 3. The core of the lipoprotein contains the more hydrophobic lipids namely cholesterol ester (CE) and triglyceride (TG) and is surrounded by a surface monolayer consisting of the more polar phospholipid (PL) and free cholesterol (FC). Apoproteins are associated with the lipoprotein surface. The proportional composition of human plasma lipoproteins is given in Table 7. 

Soap is made by reacting a triglyceride with a strong base such as sodium hydroxide. The products of this reaction are glycerol and soap, which is the sodium salt of fatty acids. Write the general structure of the sodium salt of a fatty acid. 

Write or identify a description of the general structure of a triglyceride molecule. 

The general structure of a natural oil (vegetable oils or fats) is the structure of a triglyceride, the ester of glycerol and fatty acids (Figure 17.8). 

A FIGURE 18-12 Model of low-density lipoprotein (LDL). This class and the other classes of lipoproteins have the same general structure an amphipathic shell, composed of a phospholipid monolayer (not bilayer), cholesterol, and protein, and a hydrophobic core, composed mostly of cholesteryl esters or triglycerides or both but with minor amounts of other neutral lipids (e.g., some vitamins). This model of LDL is based on electron microscopy and other low-resolution biophysical methods. LDL is unique in that it contains only a single molecule of one type of apolipoprotein (apoB), which appears to wrap around the outside of the particle as a band of protein. The other lipoproteins contain multiple apolipoprotein molecules, often of different types. [Adapted from M. Krieger, 1995, in E. Haber, ed., Molecular Cardiovascular Medicine, Scientific American Medicine, pp. 31-47]... 

Studies of the irfl 5-unsaturation content of fats also provide a good illustration of multicomponent analysis. Naturally occurring vegetable fats and oils are a mixture of triglycerides of the general structure given in Figure 5.6a. 

Fats that are esters of glycerol are called triglycerides and have the general structure... 

Lipids are those cellular components that are insoluble in water but extractable with nonpolar solvents. A typical triglyceride has the following general structure ... 

Most fatty acids found in foods and soaps belong to a class of compounds called triglycerides. The fat content shown on a nutrition label for packaged food represents a mixture of the triglycerides in the food. Triglycerides have the general structure shown below. 

Drying oils - These natural oils have been used for hundreds of years as film formers and binders in paints. Drying oils are vegetable or fish oils and chemically are triglycerides with the general structure shown in Figure 4. 

Lipids (fats) are generally insoluble in water but are soluble in organic solvents. Solubility characteristics depend on structural features those fats that have no polar residues are least water soluble, and they exist away from the aqueous environments of the organism (e.g., cholesterol esters and triglycerides). Others have hydrophilic along with hydrophobic residues. These are called amphipathic substances (also amphiphiles), and they may exist at the interface between aqueous and nonaqueous environments (e.g., phosphoglycerides). 

Vegetable oils are composed of complex mixtures of triglycerides (triesters of glycerine and fatty acids), whose composition depends on the origin of the oil. This composition is generally described in terms of the proportion of the different component fatty acids and is dominated by acids with 18 carbon atoms (Cis) and different degrees of unsaturation (Figure 7). The structures of the fatty acids present in the oil, the number of unsaturations and the stereochemistries, are responsible for the physical properties of the oil. 

Leather. Leather is animal skin that has been treated to produce pliancy and resistance to rotting. The tanning process by which leather is made is very old, but it is still not completely understood, mainly because the structure of animal skin is still unknown. In general, skin is polypeptide-containing collagen (see Section 10.4.5), but there are also present various amounts of keratin, reticulin, elastin, and water, plus other components such as carbohydrates, lipids, waxes, and triglycerides (1311). 

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