- Include waxes, sterols, fats and oils.
- Fats are chemically triglycerides.
1 of 9
- Saturated: Hard animal fats which are linked with heart disease. They are a chain of carbons molecules saturated with hydrogen.
- Polyunsaturated: Vegetable fats/oils which are not linked with heart disease. Contain lots of double bond carbons. C=C.
2 of 9
- Made up of glycerol head joined to three fatty acids.
- Made via condensation reaction between glycerol and a fatty acid meaning on molecule of water is removed (one molecule of water per fatty acid).
3 of 9
- One fatty acid on a triglyceride is replaced with a phosphate.
- The phosphate changes the properties of the glycerol head. Making it soluble in water Hydrophilic.
- The two remaining fatty acid tails are insoluble in water Hydrophobic.
4 of 9
- Mosaic: The proteins are embedded in the phospholipid bi-layer.
- Fluid: The proteins can make sideways movements in the phospholipid bi-layer.
- Protein functions: Movement of materials across a membrane, active transport and facilitated diffusion.
5 of 9
- Movement down a concentration gradient.
- Requires protein carriers in channels in the membrane.
- Doesn't require energy in the form of ATP.
- It's specific, the proteins are shaped to carry only one type of molecule.
6 of 9
- Movement of water through a partially permeable membrane.
- The movement of water from a higher water potential to a lower water potential.
7 of 9
- Movements of molecules against a concentration gradient.
- Requires protein carriers in the membrane.
- Requires energy from respiration in the form of ATP.
8 of 9
- The ability of water to loose water
- Pure water has a water potential of 0.
- As you add solute the water potential becomes more negative.
9 of 9