Lipids are fats, i.e. hydrophobic or amphipathic molecules (one hydrophobic part and one hydrophilic part).
Features of lipids
Lipids are characterised by the fact that they are insoluble in water and, conversely, are soluble in non-polar organic solvents.
Diversity of lipids
There are eight varieties of lipids according to the UPAC classification:
Role of lipids
Waxes and vegetable oils are formed from lipids. Lipids in the diet provide the largest number of calories (9.3 kilocalories per gram).
Lipids carry out a wide range of biological functions including:
The amphiphatic side of lipids pushes them to bind to each other so they avoid contact with water. The hydrophilic parts (in white) remain in contact with water, whereas the hydrophobic parts (in yellow) remain bound. This effect leads to the formation of liposomes, micelles, or the lipid bilayer (of cell membranes). © Public domain