The emulsion test: add ethanol to food, shake, THEN add water, shake again. Positive= cloudy white precip.
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Characteristics of lipids:
Higher proportion of C and H: O atoms than in carbs; Insoluble in water; Soluble in organic solvents
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Uses of lipids
Energy source; water-proofing; Insulation; Protection
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What is the R-group?
The part of the molecule not involved in the bond
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Explain how the structure of phospholipids relate to their properties.
Heads are hydrophilic, tails are hydrophobic; they are polar so form a bilayer in an aqueous environment. Can form glycolipids by combining with carbs in the cell membranefor cell recognition
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Explain how the structure of triglycerides relate to their properties.
High ratio of energy storing C-H bonds so great source of energy; Low mass:energy ratio so good storage; Insoluble so don't draw water into cells by osmosis; High ratio of H+O so provide water
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Other cards in this set
Card 2
Front
What is the food test for lipids?
Back
The emulsion test: add ethanol to food, shake, THEN add water, shake again. Positive= cloudy white precip.
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