hi today we're going to be talking about lipids I'm going to try to do this as quickly as possible I'm going to leave out some details so we could talk about in class and I can make the video a little bit shorter so try to keep up and make sure you're writing down the questions that you have for things that you don't understand so lipids they are more commonly known as fats and of the six elements schnaps that make up all the macro molecules they're only made of three of them carbon hydrogen and oxygen there is one exception though there's a group of lipids that are actually made of phosphorus as well so we'll talk about those more in detail later but as you look at this carbon hydrogen and oxygen you're like hey that sounds a little bit like carbohydrates cuz they're only made of carbon hydrogen and oxygen however um if you think about it that's why if you eat too many carbohydrates it could easily make you fat because they could easily be converted one to the other and so you're going to see that that's actually what's going to happen sometimes now one characteristic I want you to definitely know about all lipids is that no matter which lipid you're talking about and all categories that are on that paper is that they are hydrophobic Hydro means water phobic means fear so they are afraid of water they will repel water which means they don't dissolve in it they do not dissolve in water that everybody knows when you put oil into water that the oil will go to the top and not mix in no matter how much you shake it and that salad dressing no matter how much you shake it the water is and the oil will not mix okay the different functions of lipids depend on what depends on what lipid you're actually talking about but they could range from energy storage they're actually much better at that than carbs are because that was one of their their functions as well they're really good at insulating and regulating your heat think of whales with blubber the blubber is actually just a bunch of fat and it keeps them warm they make up cell membranes so every single cell in your body and every single cell on this planet is made up of a type of lipid called phospholipids that we're going to talk about and the last thing that they're really good at is sending chemical messages they will actually send messages um there are hormones that hormones or lipids that go throughout your body and control different parts of your body and tell you that tells them how to act under certain situations the four different groups of lipids that we're going to be focusing on are triglycerides phospho lipids steroids and waxes and I'm really going to concentrate on triglycerides and we're going to talk about cholesterol when it comes to steroids as well so keep that in mind as well so let's move on the first thing I want you to know is that remember that all macro molecules have a monomer and a polymer lipids are kind of the exception they have a monomer like part and that's called a fatty acid so fatty acids are the monomer like part of lipids the reason that they're monomer like parts are because there is one type of lipid that does not have them so it's not a true moner now the structure of the fatty acid consists of a head and a tail you have this picture on your paper so make sure you label it the tail part is down over here and this is called the hydrocarbon chain it's called that because it's made of nothing except for hydrogens and carbons and they're all coent bonded to one another the top part of the fatty acid is called a the head or more appropriately it's called the carboxy head or the carboxy group so anytime you have a CO and an H Co and an H together that functional group is called a carboxy group you'll learn more about that in chemistry next year so when you have a carboxy end with a hydrocarbon chain together we call it a fatty acid and that's pretty much what fats and lipids are all about fatty acids they are hydrophobic they hate water now the first type of lipid I want to talk about is a triglyceride triglyceride break on the word Tri and then glyceride and so these two terms are pretty much what the structure is going to look like this is the most common type of fat so anytime you think of a fat or an oil most likely it is a triglyceride these are the foods that you eat the butters the margarin the oils the Crisco whatever it is that's triglyceride um their main function right here is for energy storage they're actually so good at it they could actually store twice the amount of energy as carbohydrates we know that our bodies love carbohydrates to break them down for food and use them for energy but triglycerides are actually used they store much more energy and so they're but they're harder to break down and your body likes glucose as its go-to guy for for energy but they could also use be used in protection and insulation and keep you warm as we talked about the structure of a triglyceride break down the word three of something and the three of something are three fatty acids so here are the three fatty acids and they're going to be attached to this thing called the glycerol and that's right here now this is a very simple picture of it I'd like to use my hand bottle so I have the glycerol and the Three fatty acids for my three fingers so let's look at the structure of these a little bit more triglycerides you have a very similar picture to this on your paper and so right here we have our Three fatty acids they're all in the red so here's a fatty acid here's a fatty acid and here's a fatty acid remember fatty acids have a hydrocarbon chain and then a caroal head so there's your fatty acid then there's this green thing here called a glycerol so this green thing is a glycerol and when the fatty acids three of them attach to glycerol we get a triglyceride and those are your fats and oils now how do we attach them this dotted line shows how we do this and you already know this to attach things together we have to remove water so when we take out a water molecule we dehydrate it so it's a dehydration synthesis and when once we do that you could see that the oxygen that was left over is now bonded to the carbon and the Three fatty acids are connected to the glycerol and therefore it's called a triglyceride let's look at the different types of um ways that fatty acids can be in a tri glyceride so the first one over here is called saturated fatty acids and we have actually unsaturated fatty acids so let's look at the saturated fatty acids first these are terms that you probably heard about with your food before hopefully you realize that saturated fats aren't really that great for you and unsaturated is much healthier for you so let's look at why it all comes down to the chemical structure over here we have a fatty acid so this is actually called a saturated fatty acid saturated fatty acids are saturated saturated means to be full of something what are they full of they're full of hydrogen so when you look down the hydrocarbon chain there's no more place for any more hydrogen therefore it is saturated and when it's saturated it takes on a very streamlined straight structure and that's very important because if all the fatty acids are straight they could pack very well together and when they pack very well together they become solid at room temperature so your saturated fatty a fatty acid create saturated fats like butter now the second type of fatty acid or triglyceride they could be unsaturated unsaturated means not saturated or not full of something and the thing that they're not full of is hydrogen so they're not full of hydrogen you can see that in this structure we actually have a space right here where we could probably fit a few more hydrogens if we really wanted to but there's they're not there instead we have this double line This is called a double bond so the carbon are double bonded to each other instead of the single bond which we see up here when they double bond to each other it causes the structure to kind of Bend you can see there there's a kink or bend in it and that's important that bend or Kink because it allows the fatty acids not to pack well and when they don't pack well they're going to be liquid at room temperature so our unsaturated fatty acids are our oils at room temperature instead all because they have a double bond they're not full the hydrogen because they're double bonded and they have a kinked or a bent structure there are actually two different categories of unsaturated fatty acids you can actually have mono unsaturated or you could have polyunsaturated when you have mono unsaturated it all it means is there's one Kink or one Bend one double bond but if you have more than one double bond which causes more than one Kink or bend it's called polyunsaturated polyunsaturated is definitely the healthiest for you the more it King k and bends the healthier it is for your body cuz it won't be stored away as fat saturated would be the worst for you in these scenarios notice a straight streamline structure that allows it to pack as a solid fat all right next I want to talk about is these two pictures here's your fatty acids again but want you to notice there's no double Bonds in this carbon carbon carbon carbon carbon so this one up here is a saturated fatty acid not very healthy for you but down here you could see we we actually have three of these carbon carbon double bonds and that actually allows it to Kink or bend and that's healthier because there's more than one we call it a poly unsaturated fat healthiest for you um if there is only one we call it a monounsaturated fat now I also want to point out that some of you are like wait there's a double bond right there but it's between an oxygen and a carbon not the carbon and carbon so we only look between the carbon for the double bonds that causes the Bender Kink this is a picture that that is actually on your paper and so we have the glycerol in blue right here in in black and red we have the Three fatty acids and those fatty acids could be saturated or unsaturated no double bonds this one is saturated no double bonds this one is saturated but in the third fatty acid we have the double bond and so it Kinks or bends and this one is unsaturated so overall this is a unsaturated Tri glyceride remember Three fatty acids in a glycerol is a triglyceride but because one of them is unsaturated overall it's a mono one unsaturated fatty acid it's a monounsaturated triglyceride hopefully that makes sense this picture is actually showing how they would pack so these are fatty acids and it's just showing that they have a very straight structure and if I try to squeeze all these together they would fit very nicely and pack so this would be a saturated fat over here this would be more of a an oil at room temperature and be considered unsaturated because it has the double bond that is causing the fatty acids to Kink and so if I try to squeeze all these together they would not want to because all these fatty acids are kinking and bending in some sort of way and therefore because they don't pack it's going to be oil at room temperature now there's two different types of of um ways that you could be unsaturated so it all has to deal with the double bonds anytime we talk about Double B bonds we're talking about something that is unsaturated double bonds the bonds could be in a cyst or a trans confirmation and so what that means is when we look at the unsaturated fats okay you're looking this one I don't know why but there should be a double bond right there causes it to Kink when the hydrogens are on the same side of the double bond same is CIS so this is a Cy fatty acid these are really good these are the natural ones that usually occur in oils like your olive oils but over here sometimes you have the double bond which makes it unsaturated but the hydrogen's are on opposite sides from each other instead because they're across from each other or opposite we call it trans this is a trans fatty acid as soon as it's a trans it takes on a very straight structure and that's not a very healthy thing and so um you probably have heard of trans fats and why they're so bad trans fats are actually created in a process called hydrogenation hydrogenation is when companies chemically process their food so it lasts longer on a shelf and so we're going to actually look at in class I'm not going to explain it here because it'll take too long but we're going to look at in class and how hydrogenation makes trans fats and why that's bad and how you could avoid it on the label even when it says that there's zero trans fat when there possibly is trans fat in the food so we will look at that later on and then we're going to look at this too this is part of how trans fats are made I want to go over the last three types of lipids real quick the last three types of Li lipids are called phospholipids phospholipids are the only one that has phosphorus so remember the CH H and sometimes P this is a sometimes P so they are phospholipids these are the guys that make up cell membranes so cells which make up our entire body the outside part is called the cell membrane and that cell membrane is made up of these types is made up of fat it's made up of lipids called phospholipids and they kind of have this structure that looks like a head with two tails and here it is right here so there's a head part with two tails the tails are fatty acids so these are two fatty acids one of them is unsaturated one of them is saturated and over here we have here's the glycerol and the two fatty acids are attached to the glycerol but instead of the third fatty acid like in a triglyceride we have something with phosphorus we have a phosphate containing group called The phosphate group and this phosphate group loves water so they are in love with H2O so they will go any where anywhere water is but remember our fatty acids are a lipid and they really hate water so they hate H2O and they don't want to be by it at all so it actually will form something called a phospholipid bilayer that means two layers of phospholipids all the tails are on the inside because they hate water and there's no water in there and all the phosphate heads are on the outside because that's where the water is so if we look up here the water is on the inside and the outside of a cell and that's where the heads are pointing to where there's water the tails are pointing to the inside where there's no water cells can so it makes a nice membrane to hold everything inside and keep the cell how it should be working all right so here's a quick difference between f phospholipids and triglycerides the triglyceride has a glycerol oops with Three fatty acids and the phospholipid has a glycerol with two fatty acids and a phosphate head that makes that part water loving instead we call it hydrophilic all right the last two types are steroids and then waxes we have steroids over here steroids function as hormones so they are chemical Messengers they don't contain any fatty acids so they're unusual cuz almost all fats have fatty acids this is the ception this is why fatty acids are the monomer like part because steroids don't have them instead they make these ring structures that stick together there's actually four ring structures of carbons and hydrogens instead we have cholesterol estrogen testosterone serotonin insulin dopamine oxytocin there's tons of hormones in your body that regulate everything that's going on thyroid hormone growth hormone there's tons and tons of them but the basis for all hormones is cholesterol that's how all these other guys are made and you could see they're pretty much all very similar have this four ring structure that makes them a lipid and they are hydrophobic they don't like to be by water most of the time we think of steroids as hey let's build some muscles let's take some anabolic steroids but that's only one type of steroid there are many other ones inside of your body and that main one is called cholesterol cholesterol is actually found in your cell membranes and makes all the other hormones cholesterol is a lipid it doesn't like to be by water and because it doesn't like to be by water it needs to be carried in your body by a little taxicab that little taxic cab is called A lipoprotein so lipoproteins carry cholesterol and fat to all your cells your cells need cholesterol actually when you look at your phospholipid membrane your cell membrane there's cholesterol that's stuck inside of it it keeps it evenly spaced how it should be here is the structure of cholesterol with the four rings there's actually two different types of cholesterol there are there's good and bad but really what good and bad stands for is a type of lipoprotein that's carrying the cholesterol so there is LDL which stands for low density lipoproteins and there's HDL which stands for high density lipoproteins LDL is actually the bad one because there's more fat in it and that's not good HDL is a good one because it has a high amount of protein so this one has a low amount of protein so it's bad and this one has a high amount of protein so it's good we always want more protein than fat and what A lipoprotein actually does it looks like a big ball this ball acts as aach cab and inside of it it carries all the purple blobs inside of here protein and all the yellow and pink stuff that's in inside of here are lipids and over here is fossil lipids the cholesterol is being carried inside of it and so when these carry cholesterol inside of your blood and there's too much fat in it what it does it sticks on your arteries and causes clogged arteries that could lead to heart attacks and strokes and you could see the blockage forming over time if you have really high cholest olol that is high in LDL so if this number is high you have a problem you probably have high cholesterol but you do want your HDL levels to be high your HG levels that's your good cholesterol and you need that in your body your your liver makes it but sometimes our LDL outweighs our HDL and so if you ever to get your cholesterol taken you'll have those two numbers and the doctor will tell you that one is if you have high cholesterol that your ldls need to come down and your hdls need to go up hdls actually prevent build up they actually act sort of like a Drano and they clean out the pipes or they clean out your blood vessels so the plaque doesn't form on the outsides of them so that's a good thing with that we'll talk about a little bit more about cholesterol in class the last type of lipids is one I'm not really going to touch on much except that mentioned that it exists wax is a typo lipid it hates water and in Plants it's good for waterproofing their leaves and stems and not allowing the water to be absorbed into the plant and causing them to swell but in us when we make ear wax which is a type of wax it actually repels any sort of a de debris and actually collects dirt and things that shouldn't be going inside of your ear canal and they're made of really really really long fatty acids and that's all I'm going to say about that okay um so I know that was a long video with a lot of information so come to class with all your questions prepared and I will definitely hit all these topics one more time in class and I hope that was helpful thanks bye