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Science Subject for Middle School: Lipids

Science subject for middle school: lipids presentation, free google slides theme and powerpoint template.

Lipids are a vital component of our daily diet and play an essential role in our body's function. They are often referred to as fats and are commonly found in food such as cheese, oils, and meat. While some people may associate lipids with an unhealthy diet, they are actually crucial in ensuring a healthy body! Now you have one more reason to dedicate a lesson to lipids at school! This template has many photos of different foods that will support your explanations, and the little pieces of paper with adhesive tape give a very "school-like" vibe!

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LIPIDS PPT | PDF | Presentation Free To Download

LIPIDS PPT | PDF | Presentation: Lipids are a distinct group of compounds, including oils, waxes, steroids, fats and similar compounds that are very much connected by their physical property rather than their chemical property. Lipids are a group of compounds that are differentiated by their feature of solubility in nonpolar solvents and insolubility in water. They play a vital role in biological systems as they form a cell membrane and a cell membrane is a mechanical obstruction that separates a cell from the external environment.

Also See: Non Technical Topics

LIPIDS PPT | PDF | Presentation

Lipids furnish energy for life and there are many lipids which are important to life, including fatty acids, steroids, triglycerides, glycerophospholipids, and sphingolipids. Fatty acids are vital constituents of all these lipids and there are two important varieties of fatty acids and they are as follows:

• Saturated fatty acids and
• Unsaturated fatty acids

Biological roles of Lipids:

Similar to ether and chloroform, lipids have the usual property of being soluble in nonpolar solvents and insoluble in water. They are considered as a vital constituent of diet not only because of more energy value but also due to the fatty acids present in the fat of natural food. The vital cellular constituents are lipoproteins which are combinations of proteins and lipids. Vital biomedical fields like diabetes mellitus, obesity and atherosclerosis can be understood with the knowledge of lipids.

Also See: IR spectroscopy PPT

Classification of Lipids:

The lipids are classified as two types and they are as below:

• Simple lipids
• Complex lipids
• Precursor and derived lipids

Simple lipids: Simple lipids are the esters of fatty acids with several alcohols.

•     Fats: they are the esters of fatty acids with glycerol and oils are a type of fat that is in the state of liquid.
•     Waxes: these are also the esters of fatty acids with more molecular weight.

Complex lipids: complex lipids are the esters of fatty acids which have groups in addition to fatty acid and an alcohol.

• Phospholipids: these are the lipids that have fatty acid, phosphoric acid residue, and alcohol.
• Glycolipids: the glycolipids are also called as glycosphingolipids and they have fatty acid, carbohydrate, and sphingosine.
• Other complex lipids: the lipids like lipoproteins, sulfolipids, and amino lipids can be placed in this type of lipids.

Also See: Hypertension PPT

Precursor and derived lipids: this type of lipids contains fatty acids, steroids, glycerol, fatty aldehydes, ketone bodies, other alcohols, hydrocarbons, hormones, and lipid-soluble vitamins.

The below diagram explains about the classification of lipids:

Fig3: Classification of Lipids

Digestion and Absorption of Lipids:

The important lipids in the food are triacylglycerols and after triacylglycerols, phospholipids take the next place, fat soluble vitamins absorption is deteriorated on a diet of very low fat. Free fatty acids are very quickly removed and oxidized from blood to become triacylglycerols in tissues. In the mucosal cells, the total long-chain fatty acids are absorbed and are converted to triacylglycerols. The triacylglycerol with other products enters the blood stream through thoracic duct. Triacylglycerols are conveyed from the liver in very low-density lipoproteins and from intestines in chylomicrons.

Also See: Chromatography ppt

Lipoprotein Sources and Components:             

The below table explains about the lipoprotein sources and its components along with apolipoproteins.

Fig4: Table of Lipoprotein Sources and Components and Apolipoproteins

Also See: Climate Change ppt

Content of the Lipids PPT and PDF

• žIntroduction
• žDefinition
• žImportance of Lipids
• žFunctions 
• žMajor Lipids Of Physiological Significance
• žApplications
• žAdvantages
• žDisadvantages
• žReferences

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Lipids. Types of Lipids Fatty Acids Fats, and Oils Chemical Properties of Triglycerides. Types of Lipids. Lipids with fatty acids Waxes Fats and oils (trigycerides) Phospholipids Sphingolipids Lipids without fatty acids Steroids. Fatty Acids. Long-chain carboxylic acids

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• solutions l2
• room temperature
• softer soaps
• unsaturated fatty acids

Presentation Transcript

Lipids Types of Lipids Fatty Acids Fats, and Oils Chemical Properties of Triglycerides

Types of Lipids • Lipids with fatty acids Waxes Fats and oils (trigycerides) Phospholipids Sphingolipids • Lipids without fatty acids Steroids

Fatty Acids • Long-chain carboxylic acids • Insoluble in water • Typically 12-18 carbon atoms (even number) • Some contain double bonds corn oil contains 86% unsaturated fatty acids and 14% saturated fatty acids

Saturated and Unsaturated Fatty Acids Saturated = C–C bonds Unsaturated = one or more C=C bonds

Structures Saturated fatty acids • Fit closely in regular pattern Unsaturated fatty acids • Cis double bonds

Properties of SaturatedFatty Acids • Contain only single C–C bonds • Closely packed • Strong attractions between chains • High melting points • Solids at room temperature

Properties of UnsaturatedFatty Acids • Contain one or more double C=C bonds • Nonlinear chains do not allow molecules to pack closely • Few interactions between chains • Low melting points • Liquids at room temperature

Learning Check L1 How would the melting point of stearic acid compare to the melting points of oleic acid and linoleic acid? Assign the melting points of –17°C, 13°C, and 69°C to the correct fatty acid. Explain. stearic acid (18 C) saturated oleic acid (18 C) one double bond linoleic acid (18 C) two double bonds

Solution L1 Stearic acid is saturated and would have a higher melting point than the unsaturated fatty acids. Because linoleic has two double bonds, it would have a lower mp than oleic acid, which has one double bond. stearic acid mp 69°C oleic acid mp 13°C linoleic acid mp -17°C

Fats and Oils Formed from glycerol and fatty acids

Triglycerides (triacylglcerols) Esters of glycerol and fatty acids

Learning Check L2 What are the fatty acids in the following triglyceride?

Solutions L2 What are the fatty acids in the following triglyceride? Stearic acid Oleic acid Myristic acid

Properties of Triglycerides Hydrogenation • Unsaturated compounds react with H2 • Ni or Pt catalyst • C=C bonds C–C bonds Hydrolysis • Split by water and acid or enzyme catalyst • Produce glycerol and 3 fatty acids

Hydrogenation

Product of Hydrogenation Hydrogenation converts double bonds in oils to single bonds. The solid products are used to make margarine and other hydrogenated items.

Hydrolysis Triglycerides split into glycerol and three fatty acids (H+ or enzyme catalyst)

Saponification and Soap • Hydrolysis with a strong base • Triglycerides split into glycerol and the salts of fatty acids • The salts of fatty acids are “soaps” • KOH gives softer soaps

Saponification

Learning Check L3 What are the products obtained from the complete hydrogenation of glyceryl trioleate? (1) Glycerol and 3 oleic acids (2) Glyceryltristearate (3) Glycerol and 3 stearic acids

Solution L3 What are the products obtained from the complete hydrogenation of glyceryl trioleate? 2. Glyceryltristearate

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