Biology Report Lipids

10th Grade

November 25 2010

Introduction:

Lipids are a broad group of naturally occurring molecules which includes fats, waxes, sterols, and fat-soluble vitamins (such as vitamins A, D,E and K).
In the following report we will be explaining its functions, disadvantages, the food that contains it, and the role it has on the body.




Lipids:
* Lipids are alarge and diverse group of naturally occurring organic compounds that are related by their solubility in nonpolar organic solvents and general insolubility in water. 
* Lipids are used in thebody in several important ways. They are used primarily to store energy and to build cell parts; they also serve to carry fat-soluble vitamins to all parts of the body.

Types of Lipids:
FattyAcids: A molecule of carbon and oxygen atoms attached to a long chain of carbon and hydrogen atoms. ( Saturated and unsaturated).
Fats: Consists of three fatty acids molecules attached to a singlemolecule called glycerol.
Oils: Foods that contain it are mostly fast food and snack foods. Margarine is an example of a hydrogenated oil.
Cholesterol: Is used by our bodies to make bile, vitamin D, andimportant chemical messengers called Hormones.

Importance
Fats are found in foods of both animal and plant origin. Fats are more concentrated source of energy than carbohydrates; a givenquantity of fats contains more than twice as much energy as an equal quantity of carbohydrates or proteins.
Our body store fat in adipose cells. These adipose cells are found beneath the skin,around body organs, and between muscles.
The "fat-soluble" vitamins (A, D, E and K) – which are isoprene-based lipids – are essential nutrients stored in the liver and fatty tissues, with a diverserange of functions.

Amount needed:
About one fourths (25%) of our total calorie intake should consists of fats. Most fats should come from sources of unsaturated fatty acids such as fish,...