2.05 Lipids Flashcards
Physical (rather than chemical) properties common to all lipids
Insoluble in water
Soluble in nonpolar solvents
Groups of compounds related by certain physical properties
Lipids
Generally compartmentalized to protect themselves from watery environment of cells
Lipids
Functions of lipids
Major source of energy (triglycerides)
Provide hydrophobic barrier in cell membrane (phospholipid)
Coenzyme and regulators
Hormones (cholesterol, steroids)
Mediators of inflammation (prostaglandin, leukotriene)
Electrical insulators in myelinated nerves (sphingomyelin)
Classification of lipids
Simple
Complex
Derived Lipids
Fats/oils: esters of FA with alcohol
Waxes: esters of FA with higher MW monohydric alcohol
simple lipids
Phospholipids: FA + alochol + phosphoric acid residue
Glycolipids: FA + spingosine + carbohydrate
Sulfolipids, amino lipids,
complex lipids
Hormones, Ketone bodies, glycerol
Derived lipids
Long chains of carboxylic acids
Classified according to degree of saturation
Fatty acids
No double bond
Saturated FA
One double bond
Monounsaturated FA
More than one double bonds
Polysaturated FA
Most frequently used system
Unsystematic, conscise and often unambiguous
Trivial nomenclature
Mainly named after number of hydrocarbons
Technically clear
IUPAC
Systematic names
Double-bond indicated by delta x
Delta x nomenclature
Double bond located from the xth carbon-carbon bond starting from the terminal methyl carbon towards the carbonyl carbon
n-x Nomenclature
In the from C:D where C is the number of carbon atoms in the FA, and D is the number of double bonds
Lipid numbers
16:0
Palmitic acid
18:2; 9,12
Linoleic acid
18:3; 9,12,15
Linolenic acid
20:4; 5,8,11,14
Arachidonic acid
omega 3
Linolenic acid
omega 6
Linoleic acid
Linoleic acid and Linolenic acid are considered _____
Essential FA
Most common FA
Palmitic acid
Eicosanoids are derived
Arachidonic acid
Major end product of CHO fermentation by rumen organisms
Acetic acid
In certain fats in small amounts
An end product of CHO fermentation by rumen organisms
Butyric, valeric, caproic
Spermaceti, cinnamon, palm kernel, coconut oils, laurel, butter
Lauric acid
Nutmeg, palm kernel, coconut oils, myrtles, butter
Myristic acid
Common in all animal and plant fats
Palmitic acid, stearic acid
Geometric isomerism of unsaturated fatty acids
Cis
Trans fatty acid
Hydrocarbons are on the same side of the double bond
Cis FA
Hydrocarbons are on the opposite side of the double bond
trans
Being more liquid at room temperature
Fluidity
Temperature where solids change to liquids
Melting point
Relationship of fluidity and melting point
Inversely proportional
Increase chain length: fluidity ___, MP ____
Decreases; Increases
Decrease saturation; fluidity ____, MP ____
Increases; Decreases
Precursor of arachidonic acid
Linoleic acid