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[3] [4] Lipids have applications in the cosmetic and food industries, and in nanotechnology. [ 5 ] Lipids may be broadly defined as hydrophobic or amphiphilic small molecules; the amphiphilic nature of some lipids allows them to form structures such as vesicles , multilamellar/ unilamellar liposomes , or membranes in an aqueous environment.
A person with B blood type will have the B and H antigen present. A person with AB blood type will have A, B, and H antigens present. And finally, a person with O blood type will only have the H antigen present. This means all blood types have the H antigen, which explains why the O blood type is known as the "universal donor". [citation needed]
Food: Biopolymers are being used in the food industry for things like packaging, edible encapsulation films and coating foods. Polylactic acid (PLA) is very common in the food industry due to is clear color and resistance to water. However, most polymers have a hydrophilic nature and start deteriorating when exposed to moisture. Biopolymers are ...
Many macromolecules are polymers of smaller molecules called monomers. The most common macromolecules in biochemistry are biopolymers (nucleic acids, proteins, and carbohydrates) and large non-polymeric molecules such as lipids, nanogels and macrocycles. [1]
When circulating in the plasma (plasma fatty acids), not in their ester, fatty acids are known as non-esterified fatty acids (NEFAs) or free fatty acids (FFAs). FFAs are always bound to a transport protein, such as albumin. [15] FFAs also form from triglyceride food oils and fats by hydrolysis, contributing to the characteristic rancid odor. [16]
Membrane lipids are a group of compounds (structurally similar to fats and oils) which form the lipid bilayer of the cell membrane. The three major classes of membrane lipids are phospholipids, glycolipids, and cholesterol. Lipids are amphiphilic: they have one end that is soluble in water ('polar') and an ending that is soluble in fat ...
Lipid metabolism is the synthesis and degradation of lipids in cells, involving the breakdown and storage of fats for energy and the synthesis of structural and functional lipids, such as those involved in the construction of cell membranes. In animals, these fats are obtained from food and are synthesized by the liver. [1]
Different foods contain different amounts of fat with different proportions of saturated and unsaturated fatty acids. Some animal products, like beef and dairy products made with whole or reduced fat milk like yogurt , ice cream , cheese and butter have mostly saturated fatty acids (and some have significant contents of dietary cholesterol ).