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TRIGLYCERIDE and PHOSPHOLIPID structure and function for A-level Biology. Includes EMULSION test. 

Miss Estruch
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Watch this video to learn or revise lipids at A-level. I go through the structure, formation, function and test for triglycerides and phospholipids. It also includes the difference between saturated and unsaturated fatty acids.
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5 авг 2024

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Комментарии : 41   
@stevejones3662
@stevejones3662 8 месяцев назад
Excellent. An Emulsion is a mixture of chemicals that do not mix; you make them mix by the input of extra energy.
@Addictedtoapex
@Addictedtoapex 3 года назад
Thank you for all your video. It is very helpful for me to revise
@MissEstruchBiology
@MissEstruchBiology 3 года назад
You're so welcome, glad it's helping with your revision 😊
@N1ght5ky
@N1ght5ky Год назад
You’ve helped me a ton with consolidation ❤️
@MissEstruchBiology
@MissEstruchBiology Год назад
ahh yay so pleased to have helped
@tayyabanawaz3479
@tayyabanawaz3479 2 года назад
Hi miss. Do we have to understand how truglycerides are oxidised, i dont understand how oxidising triglycerides would release water when they only have an O in the ester bond. Is the term just reffering to when they release wtaet in condensation. Thanks
@shafinbepary2000
@shafinbepary2000 Год назад
really good video !
@MissEstruchBiology
@MissEstruchBiology Год назад
thank you!!!
@yorkshirediwali11
@yorkshirediwali11 Год назад
Hi Your lectures are very good. but a small correction - ester bond is -COO-, not _COOC-.
@wannabibay7113
@wannabibay7113 3 года назад
Hi Miss Estruch!♥ Do you have notes about the properties of Phospholipids? Thank you very much♥
@MissEstruchBiology
@MissEstruchBiology 3 года назад
Hello, I don't have notes completed just yet, but I am in the process of making all my PowerPoints and A-level notes available on my website.
@sofiaabdolvand2477
@sofiaabdolvand2477 3 года назад
@@MissEstruchBiology hi tank u for everything Could you tell me how I find you PowerPoint?? Is is very helpful for IMAT exam?
@MissEstruchBiology
@MissEstruchBiology 3 года назад
hello, you can get them at missestruch.co.uk I'm not familiar with the IMAT. I'd recommend comparing it to to AQA specification to see how similar it is ☺
@rozhina304
@rozhina304 Год назад
Thanks for your helpful video. How triglycerides release water molecules? Don't they need water to oxidized? Could you please explain it?🤍
@WalaAbdelhalim-fc2gk
@WalaAbdelhalim-fc2gk 10 месяцев назад
they need oxygen because if something has been oxidized it means it gained oxygen.
@user-tb7no8fd8p
@user-tb7no8fd8p Год назад
Thank you
@MissEstruchBiology
@MissEstruchBiology Год назад
You're welcome
@haabeel7702
@haabeel7702 2 года назад
cheers
@jasonsingh9698
@jasonsingh9698 Год назад
Hi Miss, do we have to remember the structures of glycerol and fatty acids? Because how would we describe where the water molecule is removed to produce the ester bond through a condensation reaction. Thank you
@MissEstruchBiology
@MissEstruchBiology Год назад
no, not the entire molecule. Just that fatty acids have a carboxyl group and hydrocarbon chain...For glycerol, you only need to know it had a hydroxyl group, involved in the condensation reaction
@jasonsingh9698
@jasonsingh9698 Год назад
@@MissEstruchBiology okay that makes sense. Thank you so much for your help
@jasonsingh9698
@jasonsingh9698 Год назад
Hi Miss, why do we need that phospholipid bilayer. I know it makes it difficult for water-soluble substances to pass through. What sorts of molecules/ ions are water- soluble substances?
@jasonsingh9698
@jasonsingh9698 Год назад
Do we not want watery substances entering cells due to it affecting water potential and causing osmosis to occur, potentially causing the cell to burst?
@Odonta7
@Odonta7 6 месяцев назад
What force or reaction is holding the two or more phospholipid molecules together?
@MissEstruchBiology
@MissEstruchBiology 6 месяцев назад
It's due to the hydrophobic and hydrophilic regions of the phospholipids repelling/interacting with water
@justsomeone2001
@justsomeone2001 Год назад
Thank you! Just a small question, at 8:03, “have two charged regions”, which two charges are you talking about? Please help!
@fatihaah
@fatihaah Год назад
Hey, I hope this isn’t 2 late(it is) but the 2 differently charged regions are the phosphate heads and fatty acid tails
@johnysharki5694
@johnysharki5694 10 месяцев назад
​@@fatihaahbut didn't she already say that the fatty acid chain is uncharged?
@uh09
@uh09 9 месяцев назад
​@@johnysharki5694fatty acids are hydrophobic (no charge) but phosphate is hydrophilic (negative charge), so they are polar
@mohid0786
@mohid0786 2 года назад
Hey, You know at 1:11, are the three middle dos in the fatty acid supposed to represent a double bond?
@mohid0786
@mohid0786 2 года назад
Wait, not double bonds. I meant like the 3 dots, are they supposed to represent the other number of carbon & hydrogen bonds left out to simplyfy the idea? As each fatty acid has a different number of carbon & hydrogen bonds
@MissEstruchBiology
@MissEstruchBiology 2 года назад
Hello, great question. The three dots represent that there are many additional hydrocarbons in the chain that have not been drawn to simplify the diagram. Hope that helps
@mohid0786
@mohid0786 2 года назад
@@MissEstruchBiology Your videos are very helpful, I learned loads more in a couple of hours than 3 months of biology
@treishamathi9429
@treishamathi9429 2 года назад
what exam board do you base you videos on?
@MissEstruchBiology
@MissEstruchBiology 2 года назад
They are AQA based.
@MIshaq-df9by
@MIshaq-df9by 2 года назад
Hello Miss, How do triglycerides release water when oxidised?
@akosuabaidoo9753
@akosuabaidoo9753 2 года назад
yes 3:54
@EternalShadow1667
@EternalShadow1667 2 года назад
I don’t think you need to know, at least, not for UK A levels (I think).
@tolulishworld310
@tolulishworld310 Год назад
Why do lipids have low mass?!
@jexter0
@jexter0 7 месяцев назад
Im guessing its about the structure and the formation
@jenelaimepasdutout4653
@jenelaimepasdutout4653 2 месяца назад
They are insoluble to water therefore they don’t become turgid by water passing through them and increasing the water mass of the lipids overall
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