Oils are nonpolar lipids that are liquid at room temperature, primarily composed of triglycerides. They play crucial roles in energy storage and cellular structure.
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Oils are hydrophobic, meaning they do not mix with water.
They consist mainly of fatty acids and glycerol.
Unsaturated oils contain double bonds in their fatty acid chains, leading to kinks that prevent tight packing.
Oils can be found in both plants (e.g., olive oil) and animals (e.g., fish oil).
They provide more than twice the energy per gram compared to carbohydrates and proteins.
Review Questions
What is the primary structural component of oils?
Why are unsaturated oils typically liquid at room temperature?
How does the energy content of oils compare to that of carbohydrates?
Related terms
Lipids: A broad category of biological molecules that includes fats, oils, waxes, and steroids; they are primarily hydrophobic.
Fatty Acids: Long hydrocarbon chains with a carboxyl group; they are key components in lipids like oils and fats.
Triglycerides: Ester derived from glycerol and three fatty acids; they form the main constituents of body fat in humans and animals as well as vegetable fat.