Q. What is the difference between a triglyceride and a phospholipid? How does this difference account for the hydrophobic and hydrophilic nature of phospholipids?
A. I'm doing this at A-level now, are you?
We did this today...
A Phospholipid is Glycerol + 2 Fatty acids + 1 Phosphoric Acid
In a condensation reaction, this produces 1 phospholipid, and 3 water molecules.
The phosphate part of this has OH groups, which can form hydrogen bonds with water.
The fatty acid parts don't have Oh groups, so they are hydrophobic.
A triglyceride is made up of glycerol + 3 fatty acids (the phosphoric acid is replaced by another fatty acid, in comparison to the formula for phospholipid).
Because the phosphate part contained the OH group in the phospholipid, and it is absent in this molecule, triglyceride can not form hydrogen bonds, and so is hydrophobic.
hope this helps, i know research can be tricky, often there's either not enough, or too much more advanced information.
We did this today...
A Phospholipid is Glycerol + 2 Fatty acids + 1 Phosphoric Acid
In a condensation reaction, this produces 1 phospholipid, and 3 water molecules.
The phosphate part of this has OH groups, which can form hydrogen bonds with water.
The fatty acid parts don't have Oh groups, so they are hydrophobic.
A triglyceride is made up of glycerol + 3 fatty acids (the phosphoric acid is replaced by another fatty acid, in comparison to the formula for phospholipid).
Because the phosphate part contained the OH group in the phospholipid, and it is absent in this molecule, triglyceride can not form hydrogen bonds, and so is hydrophobic.
hope this helps, i know research can be tricky, often there's either not enough, or too much more advanced information.
What can I do as a woman after menapause do to improve on my Cholesterol and Triglyceride blood results?
Q. In April 2006 my blood work showed: Cholesterol 167.6; Triglyceride 220.4 and HDL 38.1. I am talking Lipitor during both of these blood tests.
In October 2006 my blook work showed: Cholesterol 211.1; Triglyceride 143.7 and HDL 48.5.
I listed the HDL because I was afraid the Lipitor was effecting my Good Cholestrol count.
I'm looking for someone that can tell me why my cholestrol went up this time and triglycerides went down and what is my next course of action.
In October 2006 my blook work showed: Cholesterol 211.1; Triglyceride 143.7 and HDL 48.5.
I listed the HDL because I was afraid the Lipitor was effecting my Good Cholestrol count.
I'm looking for someone that can tell me why my cholestrol went up this time and triglycerides went down and what is my next course of action.
A. Eat cabbage, oatmeal, apples, etc. for soluble fiber and of course some type of exercise.
Also, here's some all-natural supplements that are very effective.
OmegaGuard: reduces the risk of heart disease/stroke, lowers triglycerides and cholesterol
Soluble Fiber (e.g. Fiber Plan): prevents fat absorption; reduces stress on heart by minimizing fat accumulation
Lecithin: converts serum cholesterol to good HDL
CoQHeart: Reduces LDL oxidation
Garlic Complex: prevents clotting; dilates small blood vessels; dissolves fatty deposits & thins blood
Hope this is useful and feel free to contact me with questions.
Also, here's some all-natural supplements that are very effective.
OmegaGuard: reduces the risk of heart disease/stroke, lowers triglycerides and cholesterol
Soluble Fiber (e.g. Fiber Plan): prevents fat absorption; reduces stress on heart by minimizing fat accumulation
Lecithin: converts serum cholesterol to good HDL
CoQHeart: Reduces LDL oxidation
Garlic Complex: prevents clotting; dilates small blood vessels; dissolves fatty deposits & thins blood
Hope this is useful and feel free to contact me with questions.
What determines whether a triglyceride is saturated or unsaturated?
Q. Is it the bonds?
A. A trigylceride (fat) is basically a glycerol molecule joined to three fatty acid molecules. The fatty acid molecules are often called "fatty acid chains" or "fatty acid tails".
Triglyceride structure:
http://www.indiana.edu/~oso/Fat/FatImg/triglyceride.jpg
If a triglyceride contains fatty acid tails with only single bonds in their structure, it is said to be saturated (saturated with hydrogens - it contains the maximum no. of C-H bonds).
If a triglyceride contains one or more fatty acid tails which contain at least one double bond in their structure, it is said to be unsaturated.
Here is a pic which shows the difference between saturated and unsaturated fats:
http://www.realfitnessblog.com/wp-content/uploads/2008/11/fat_f2.jpg
As the pic above shows, saturated fats are usually straight, so the molecules can pack together tightly, which is why saturated fats are solids at room temp. The double bonds in the structure of unsaturated fats makes kinks in the chain preventing the neat packing together of these molecules, so most unsaturated fats are liquids at room temp.
Triglyceride structure:
http://www.indiana.edu/~oso/Fat/FatImg/triglyceride.jpg
If a triglyceride contains fatty acid tails with only single bonds in their structure, it is said to be saturated (saturated with hydrogens - it contains the maximum no. of C-H bonds).
If a triglyceride contains one or more fatty acid tails which contain at least one double bond in their structure, it is said to be unsaturated.
Here is a pic which shows the difference between saturated and unsaturated fats:
http://www.realfitnessblog.com/wp-content/uploads/2008/11/fat_f2.jpg
As the pic above shows, saturated fats are usually straight, so the molecules can pack together tightly, which is why saturated fats are solids at room temp. The double bonds in the structure of unsaturated fats makes kinks in the chain preventing the neat packing together of these molecules, so most unsaturated fats are liquids at room temp.
Powered by Yahoo! Answers
Tidak ada komentar:
Posting Komentar