Biochem part 4 Lipids Flashcards
Type of bond that is characteristic of fats
Ester bonds
Fatty acids are composed of a (polar/ nonpolar) hydrocarbon tail and a (polar / non polar) carboxylic acid head
non polar tail
polar head
Unsaturated fatty acids contain double bonds which (increase / decrease) the melting temperature
Decrease the melting temperature
Naturally occurring double bonds exist in the ( cis / trans) configuration
Cis-
Hydrogenation of fatty acids (increases / decreases) the melting point
increases
To generate an unsaturated fat from a saturated fat, it would use a/n (Reduction / Oxidation) reaction
Oxidation
-losing electrons/hydrogens
“OIL”
the 3 essential fatty acids
Linoleic (omega 6)
Linolenic (omega 3)
Arachidonic (omega 6)
the number on the Omega; ex. omega 3, 6, 9 tells you what about the double bond
where the first double bond occurs
t/f Coconut oil is the “most saturated”
true
Which would have a higher chance of going rancid PUFAs or MUFAs
PUFA
the more unsaturated = greater chance of rancid
-more double bonds
of carbons in Lauric acid
12
of carbons in Myristic acid
14
of carbons in Palmitic acid
16
of carbons in Stearic acid
18
of carbons in Oleic, Linoleic, and Linolenic acid
18
- difference is number of double bonds
- 1, 2, 3 double bonds respectively
of carbons in Arachadonic acid
20
4 double bonds
