Why does a camel have a hump?

http://animal.discovery.com/videos/corwins -quest-camel-survival.html

How camels are adapted

Large flat feet Face eyes protected by double thick layer of eyelashes Ears filled with bristly fur Nostrils can close to keep sand out but allow air in Hump means can survive up to 2 weeks without food They can survive large temperature changes Hump contains fat which releases water when respired (oxidised)

 State that lipids (fats and oils) are a range of biological molecules including triglycerides.
compare, with the aid of diagrams, the structure of a triglyceride and a phospholipid; explain how the structures of triglyceride, phospholipid and cholesterol molecules relate to their functions in living organisms;

Functions of lipids
Insoluble storage High-energy store Production of metabolic water Thermal insulation Electrical insulation Waterproofing Hormone production Buoyancy Cell membrane structure

Molecular structure of glycerol and a fatty acid

Fatty acid molecules

Fatty acid molecule showing acid group

Saturated fatty acids

Unsaturated fatty acids

http://chemincontext.eppg.com/chapter11/cic_interface11.swf

TASK
1. Read the sheet on Lipids and answer questions 1-2

Formation of triglyceride molecule

Monoglyceride

Triglyceride

 Compare the structure of triglycerides and phospholipids. Explain how the structure of triglyceride and phospholipid and cholesterol molecules relates to their functions in living organisms.

Formation of a phospholipid molecule

The basic triglyceride can be modified by adding a charged phosphate group; now the molecule has a charged, or hydrophilic end,

and a non-polar, hydrophobic end.

Lipids also include molecules based on cholesterol

Cholesterol structure

The test for fats ALL APPARATUS MUST BE DRY. ALL FLAMES MUST BE EXTINGUISHED. (a) Label four test-tubes 1-4. (b) Into tubes 1 and 2 pour about 20 mm (depth) alcohol (propan-2-ol). (c) To tube 1 add one drop of vegetable oil, and shake the tube sideways until the oil dissolves in the alcohol. (d) In tubes 3 and 4 pour about 20 mm water. (e) Pour the contents of tube 1 into tube 3 and the contents of tube 2 into tube 4.

Qualitative observation: Result when added to water Oil dissolved in 1 alcohol

2 Alcohol alone

1. What was the only difference between the contents of tubes 1 and 2 ? 2. What was the visible difference between tubes 3 and 4 after adding the contents of tubes1 and 2 to the water in them?

3. How would you attempt to explain the appearance of the liquid in tube 3 ? 4. What difficulties can you foresee in using this test with samples which contain both lipids and water ?

5. Water and alcohol mix in all proportions. What precautions must be taken in selecting the alcohol for use in this experiment and why is this precaution necessary? 6. How would you design an experiment to find out the sensitivity of this test for fats ? Describe the method in outline only; details of apparatus etc. are not required