6 lipids and biological membrane 1 Flashcards
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What is the defining feature of lipids?
insolubility in water
What are the 3 types of lipids
- fats and oils - major stored forms of energy
- phospholipids and steroids - major structrual element of biological membranes
- other lipids - present in small quantities, crucial role in enyme cofactors, eectron carriers, hormones etc
What are the stored forms of lipids?
Fats and oils
What are fats and oils a derivative of?
Fatty acids
what are fatty acids?
carboxylic acids with hydrocarbon chains
range from 4 to 36 carbon long
* some chains are unbranched and fully saturated (no DB)
* others contain one or mroe double bond
what does R-COOH refer to?
structure of fatty acid
R = a hydrocarbon chain that can vary in legnth
-COOH = terminal carboxyl group
Diff between short, medium, long and very long chain?
short = 2-4
medium = 6-12
long = 14-20
very long = >20
What do fatty acid properties depend on?
- length of hydrocarbon chain
- degree of saturation (no. of DB)
determine whether its melting point, solid or liquid in room temp
longer chain + saturated = higher MP, solid at room temp cuz packed more closely
Saturated vs unsaturated FA
sat - no more hydrogens can be added
unsat - FA with one or more DB, contain less hydrogen atoms than sat FA
What are the 2 possible position of double bonds?
cis and trans
What are cis-unsaturated FA?
Hydrogen on the double bond carbons are on the same side
= bend fatty acid
What configuration are nearly all naturally occuring unsaturated FA in?
cis-configuration
What are trans-unsaturated FA?
Hydrogen on the carbon-carbon double bond are on opposite sides
= straight fatty acid
Where can trans fatty acid be obtained?
from dairy products and meats
also produced during hydrogenation (adding H) of fish or vegetable oils
what do the numbers of this nomenclature refer to?
chain length:number of DB
position of any DB are specific by △ followed by superscript numbers
e.g. 18:3(△⁸)
How does the FA structure affect packing?
Packing affect the physical property - solid of liquid form when in room temp
trans - straight line, can be packed very orderly and closely = easier to solidify, more dense
Mixture - create more space between fatty acids, less dense, more fluid at room temperature