Chapter 5 - lipids

Question 1

Lipid

Answer 1

a diverse group of organic substances that are insoluble in water, including trigylcerides, phospholipids, and sterols

Question 2

triglyceride

Answer 2

molecule consisting of three fatty acid chains attached to a three-carbon glycerol backbone

Question 3

glycerol

Answer 3

an alcohol composed of three carbons; the backbone of a triglyceride molecule

Question 4

fatty acid

Answer 4

a long chain of carbon atoms bound to each other and hydrogen atoms, with a carboxyl group (COOH) at the alpha end of the chain

Question 5

chain length

Answer 5

the variation in the number of carbon atoms in a fatty acid chain, usually an even number between 4 and 24 with most in the human diet being 18

Question 6

short-chain fatty acids

Answer 6

fatty acids with a chain length shorter than 6 carbons

Question 7

medium-chain fatty acids

Answer 7

fatty acids that are 6 to 12 carbons in length

Question 8

long-chain fatty acids

Answer 8

fatty acids that are 14+ carbons in length

Question 9

saturated fatty acids (SFA)

Answer 9

fatty acids that have no carbons joined by double bonds; generally solid at room temp

Question 10

monounsaturated fatty acids (MUFAs)

Answer 10

fatty acids with a single carbon to carbon double bond in the chain; usually liquid at room temp

Question 11

polyunsaturated fatty acids (PUFAs)

Answer 11

fatty acids with more than one double bond in the chain; usually liquid at room temp