Compare and contrast fats and phospholipids in structure and function.?
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Fats are entirely polar substances, and do not dissolve in water.  They are composed of Carbon, Hydrogen and Oxygen.\nFats are used in protection, storage and keeping the organism warm.\n\nPhospholipids have phosphorous groups attatched, and have one polar and one non polar end.  (One water loving end that can "dissolve" in water, and one end that hates water.)\nPhospholipids are found the phospholipid bilayer of the cell membrane and are used to seperate the cell from it's environment, as well as letting some things in while keeping others out.\n\nHope that helped.
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lipids\ncarbohydrates\namino acids/proteins\nnucleic acids
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A. Important Classes of Lipids \n1. Fatty Acids - Long Chain Aliphatic Carboxylic Acids. \n2. Triacylglycerols - Esters of Fatty Acids with glycerol. \n3. Glycerolphospholipids - Esters of glycerol with fatty acids and phosphate derivatives. \n4. Waxes - Esters of a fatty acid with a long chain alcohol. \n5. Sphingolipids - Esters of Fatty Acids with Sphingosine \n6. Steroids - Polycyclic aliphatics. \n7. Prostaglandins and Leukotrienes - oxidized derivatives of C-20 fatty acids
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proteins-amino acids, nucleic acids-nucleotides, carbohydrates (sugars)-glucose, and lipids-gylcerol and fatty acids
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Liposomes are composed of a lipid bilayer separating an aqueous internal compartment from the bulk aqueous phase. Micelles are closed lipid monolayers with a fatty acid core and polar surface, or polar core with fatty acids on the surface (inverted micelle).
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Lipids are a class of hydrocarbon-containing organic compounds essential for the structure and function of living cells. Lipids are characterized by being water-insoluble and soluble in nonpolar organic solvents such as ether. Usually they are aliphatic but they can have rings in their structure. Although the word lipid is commonly used as a synonym to fat, the latter is a subgroup of triglyceride lipids.
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All fats are lipids, but not all lipids are fats. There are oils and waxes such as the oil on your skin or the wax on a cucumber. Fat is normally a lipid that is solid at room temperature, whereas an oil is liquid.
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it has phospholipids that have two polls one hydrophobic and the other hydrophylic. That's how it connects the lipids with H2O.\nHope this helps :)
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nucleus - \nOne or more per cell \nSpherical shape \nDenser than surrounding cytoplasm\n\nmembrane - \n\nNUCLEAR membrane - Surrounds nucleus\n- Composed of two layers\n- Numerous openings for nuclear traffic\n\nPlasma membrane\n\n- Outer membrane of cell that controls cellular traffic\n- Contains proteins (left, gray) that span through the membrane and allow passage of materials\n- Proteins are surrounded by a phospholipid bi-layer.\n\ncell wall - \n- Most commonly found in plant cells\n- Controls turgity\n\nvacuole - \n\n- Membrane-bound sacs for storage, digestion, and waste removal\n- Contains water solution\n- Contractile vacuoles for water removal (in unicellular organisms)\n\ncytoplasm - \nCollective term for cytosol and organelles contained within \nColloidal suspension \nCytosol mainly composed of water with free-floating molecules \nViscosity constantly changes\n\n\n\n\nEDIT:  Nucleus' job is to be the control center of the cell and also to store the DNA info.
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Fats are basicly long chains of carbon and hydrogen atoms.  Each carbon atom can bond with up to four other atoms because of how many electrons they have in their outer shells.\n\nIn a saturated fat, each carbon molecule is attached to two other carbons and two hyrdrogen.\n\nIn a mono-unsaturated fat, ONE pair of carbon atoms are double bonded, meaning that they are both attached to two OTHER carbon atoms, one hyrogen atom, and to eachother TWICE.\n\nIn a polyunsaturated, there are more than one pair of carbon atoms double bonded.\n\nLink below includes visuals.
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Try to figure it out for yourself first. \n\nI'll give you a hint though. Lipids are also commonly called fatty ACIDS.\n\nWhat does that suggest?
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You're probably referring to the plasma membrane. The interior is hydrophobic, while the exterior is hydrophillic. The phospholipids can translocate horizontally within the bilayer, but can't cross from one layer to the other. So, the membrane behaves like a fluid.  See MIT's website for more info. the link is below
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Saturated Fats are completely "saturated" with hydrogen, meaning, there are no double bonds.  The fact that there are no double bonds allow it to pack very densely, and thus at room temperature, they will be solids.  Compare this to unsaturated fats, which do have double bonds, and because of this, cannot pack as tightly at room temperature.  These will be LIQUIDS at room temperature.\n\nWhat does this  mean?  Saturated fats are less fluid, and unsaturated fats are more fluid.  So a region of a membrane with more unsaturated fats will be more fluid, and less unsaturated fats will be more rigid.
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Review the chemistry and science links at the given reference.  Also, www.acs.org is good.
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DNA\nRNA\ncarbohydrate (eg glycogen)\npolypeptides (proteins)\nmucopolysaccharides (proteins joined to carbohydrates)\nlipopolysaccharides (proteins joined to lipids)\nother lipids eg in membranes, and storage fat\n\nThere may be others.
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One way to check the amount of fat in a product and compare it to another is to check a nutrient data base.  \n\nIf you go to www.mypyramid.com, you will find lots of nutrition information available.  Choose MyPyramid Tracker in the box on the left.  Choose Assess Your Intake.  Then develop a free account.  Then you can get nutrition information on one food at a time, or on a whole meal, or day's worth.  \n\nI checked potato chips and corn chips.  Neither were in a comparable quantity.  So I identified the fat and calorie content of each and then compared.  With 75 calories of potato chips, there is 4.8 gm fat.  With 100 calories of corn chips, there is 6 gm fat.\nThere are several ways to calculate.  But since 75 is 3/4 of 100, then 3/4 of 6 is 4.5.\n\n75 calories of potato chips have 4.8 gms fat.  \n75 calories of corn chips have 4.5 gms fat.\nTherefore potato chips have more fat than corn chips.\n\nLenore
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The cell membrane is made up of a phospholipid bilayer, with a polar phophate head and a nonpolar lipid tail. The polar head is hydrophilic, the nonpolar tail is hydrophobic. A fat molecule will face toward the nonpolar, hydrophobic tail.