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Lipid
Lipid, any of a diverse group of organic compounds including fats, oils, hormones, and certain components of membranes that are grouped together because they do not interact appreciably with water. One type of lipid, the triglycerides, is sequestered as fat in adipose cells, which serve as the energy-storage depot for organisms and also provide thermal insulation. Some lipids such as steroid hormones serve as chemical messengers between cells, tissues, and organs, and…
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What are lipid rafts?
Lipid rafts are possible areas of the cell membrane that contain high concentrations of cholesterol and glycosphingolipids. The existence of lipid rafts has not been conclusively established, though many researchers suspect such rafts do indeed exist and may play a role in membrane fluidity, cell-to-cell communication, and infection by viruses.
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Why are lipids important?
Lipids are a diverse group of compounds and serve many different functions. At a cellular level, phospholipids and cholesterol are some of the primary components of the membranes that separate a cell from its environment. Lipid-derived hormones, known as steroid hormones, are important chemical messengers and include testosterone and estrogens. At an organismal level triglycerides stored in adipose cells serve as energy-storage depots and also…
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What is a lipid?
A lipid is any of various organic compounds that are insoluble in water. They include fats, waxes, oils, hormones, and certain components of membranes and function as energy-storage molecules and chemical messengers. Together with proteins and carbohydrates, lipids are one of the principal structural components of living cells.
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Identification of subunits
The study of polysaccharide structure usually focuses on the chemical composition, the linkage between the monosaccharide units, and the size and shape of the molecule. The size and shape of a polysaccharide can be ascertained by techniques that are usually applied to large molecules; e.g., the most accurate molecular weight determination measures the sedimentation properties of the molecule in an applied gravitational field (e.g.,…
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Spectroscopic techniques
Several other optical techniques used in chemistry have been applied to the analysis of carbohydrates. Infrared spectroscopy, used to measure vibrational and rotational excitation of molecules, and nuclear magnetic-resonance spectroscopy, which measures the excitation of certain components of molecules in a magnetic field induced by radio-frequency radiation, are valuable, although the similarity of the functional groups (i.e., the hydroxyl groups) limits use of…
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Analytical techniques
A variety of organic chemical analytical techniques are generally applicable to studies involving carbohydrates. Optical rotation, for example, once was frequently used to characterize carbohydrates. The ability to measure the rotation of the plane of polarized light transmitted through a solution containing a carbohydrate depends on finding a suitable solvent; water usually is used, with light at a wavelength of 589…
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Preparation and analysis
In general, monosaccharides are prepared by breakdown with acids of the polysaccharides in which they occur. Sugars usually are difficult to obtain in crystalline form, and the crystallization process usually is begun by “seeding” a concentrated solution of the sugar with crystals. The techniques employed for separation of monosaccharides depend to some extent on their physical and chemical properties;…
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Heteroplysccharides
In general, heteropolysaccharides (heteroglycans) contain two or more different monosaccharide units. Although a few representatives contain three or more different monosaccharides, most naturally occurring heteroglycans contain only two different ones and are closely associated with lipid or protein. The complex nature of these substances has made detailed structural studies extremely difficult. The major heteropolysaccharides include the connective-tissue polysaccharides, the blood group substances,…
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Homopolysccharides
In general, homopolysaccharides have a well-defined chemical structure, although the molecular weight of an individual amylose or xylan molecule may vary within a particular range, depending on the source; molecules from a single source also may vary in size, because most polysaccharides are formed biologically by an enzyme-catalyzed process lacking genetic information regarding size. The basic structural component of…
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