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At the end of this section, you should be able to:
(b) Describe the formation and breakage of ester bond.
(c) Describe the structures and properties of the following biomolecules and explain how these are related to their roles in living organisms: triglyceride
🕐Estimated time for this section: 20 minutes
Triglycerides
Triglycerides
💡Formation of Triglycerides
💡Formation of Triglycerides
Triglycerides are made up of 2 main components:
Glycerol Backbone
3 Fatty acid chains (note that these can be different fatty acid chains)
Watch the video from 7:10 onwards to see how triglycerides are formed via 3 condensation reactions.
💡Properties of Triglycerides
💡Properties of Triglycerides
The properties of lipids have been covered previously in 'Introduction and Properties of Lipids'.
You can watch this video from 0:44 - 3:53 to recap the properties of lipids, which applies to triglycerides too.
Key properties:
Non-polar and hydrophobic
As such, triglycerides are insoluble in water
Less dense than water
Triglycerides with higher melting point are solid at room temperature and are termed as fats
Fats have a higher proportion of saturated fatty acids
Triglycerides with lower melting point are liquid at room temperature and are termed as oils
Oils have a higher proportion of unsaturated fatty acids
Key properties (cont'd):
Triglycerides with higher melting point are solid at room temperature and are termed as fats
Fats have a higher proportion of saturated fatty acids
Triglycerides with lower melting point are liquid at room temperature and are termed as oils
Oils have a higher proportion of unsaturated fatty acids
💡Functions of Triglycerides
💡Functions of Triglycerides
Watch the following video from 6:41 - 12:25 to gain an understanding of the functions of triglycerides.
Camels are able to travel long distance without having to drink water or consume food.
Most would be able to identify that this is due to the humps that camels have.
What do camels store in these humps?
Humps are fats storage! Camels do not store water in humps!
🖊️Check Your Understanding
🖊️Check Your Understanding
Attempt qn 5 to 10 in this SLS lesson.
🎮Interactive: Butter and Oil
🎮Interactive: Butter and Oil
Explore in the simulation how butter and oil react differently at different temperatures (please wait about 5 seconds for the simulation to load)
Think about these questions along the way:
What is butter and oil primarily made of? Unsaturated or saturated fatty acids?
Which of the following - unsaturated or saturated fatty acids - are more likely to be in solid form at higher temperatures?
Therefore, which of the two - butter or oil - are more likely to be more closely packed at higher temperatures?
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