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Biochemistry 1 > Exam 3 > Flashcards

Exam 3 Flashcards

1
Q

Three functions of lipids

A

Energy Storage
Structural components of membranes
Cell signaling

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2
Q

5 lipid classes

A 
Free Fatty Acids
Triacylglycerols
Phospholipids
Glycolipids
Steroids
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3
Q

0 double bonds =
1 double bond =
2+ double bonds =

A

0 double bonds = Saturated Fat
1 double bond = Monounsaturated Fatty Acid
2+ double bonds = Polyunsaturated Fatty Acid

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4
Q

Fatty Acids Chain Length (3)

A

Short Chain - 4-6 C long - Butyric Acid
Medium Chain - 8-12 C long - Lauric Acid
Long Chain - 14-24 C long - Palmitic Acid/Essential Fatty Acids

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5
Q

Short and Medium Chain Saturated Fatty Acids: (6)

A 
Proprionic Acid
Butyric Acid
Caproic Acid
Caprylic
Capric
Lauric Acid
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6
Q

Proprionic (numbering and sources)

A

3:0

Fermented Foods

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7
Q

Butyric Acid (numbering and sources)

A

4:0

Butter, goat milk

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8
Q

Caproic Acid (numbering and sources)

A

6:0

Goat Milk

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9
Q

Caprylic (numbering and sources)

A

8:0

Goat Milk

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10
Q

Capric (numbering and sources)

A

10:0

Goat Milk

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11
Q

Lauric Acid (numbering and sources)

A

12:0

Coconut Oil

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12
Q

Long Chain Saturated Fatty Acids: (5)

A 
Myristic Acid
Palmitic Acid
Stearic Acid
Arachidic Acid
Lignoceric Acid
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13
Q

Myristic Acid (numbering and sources)

A

14:0

Coconut Oil, Palm Oil

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14
Q

Palmitic Acid (numbering and sources)

A

16:0

Palm Oil, Cocoa Butter

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15
Q

Stearic Acid: (numbering and sources)

A

18:0

Animal Fats, Cocoa Butter

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16
Q

Arachidic Acid (numbering and sources)

A

20:0

Peanut Oil, Corn Oil, Cocoa Butter

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17
Q

Lignoceric Acid (numbering and sources)

A

24:0

Peanut Oil

18
Q

Monounsaturated Fatty Acids (3)

A

Palmitoleic Acid
Oleic Acid
Nervonic Acid

19
Q

Palmitoleic Acid (numbering and sources)

A

16:1∆9 or 16:1w7

Fish Oil, Macadamia Nuts

20
Q

Oleic Acid (numbering and sources)

A

18:1∆9 or 18:1w9

Olive Oil, Canola Oil

21
Q

Nervonic Acid (numbering and sources)

A

24:1∆15 or 24:1w9

Seed Oils, Like Flax

22
Q

Polyunsaturated Fatty Acids: (5)

A 
Linoleic Acid 
⍺-Linolenic Acid (ALA)
Arachidonic Acid (ARA)
Eicosapentaenoic Acid (EPA)
Docosahexaenoic Acid (DHA)
23
Q

Linoleic Acid (numbering and sources)

A

18:2∆9,12 or 18:2w6

Corn, Soy, Sunflower Oils

24
Q

⍺-Linolenic Acid (ALA) (numbering and sources)

A

18:3∆9,12,15 or 18:3w3

Flax, Pumpkin, Kiwi Seeds, Canola Oil

25
Q

Arachidonic Acid (ARA) (numbering and sources)

A

20:4∆5,8,11,14 or 20:4w6

Animal Fats, Eggs

26
Q

Eicosapentaenoic Acid (EPA) (numbering and sources)

A

20:5∆5,8,11,14,17 or 20:5w3

Fish, Algae, Omega-3 Eggs

27
Q

Docosahexaenoic Acid (DHA) (numbering and sources)

A

22:6∆4,7,10,13,16,19 or 22:6w3

Fish, Algae, Breast Milk, Omega-3 Eggs

28
Q

Properties of Lipids:

  • ______ carbon chain = _____ soluble in water
  • ______ saturated (_____ double bonds) = more _____
  • _______ melting point in saturated fats
A

Properties of Lipids:

  • LONGER carbon chain = LESS soluble in water
  • MORE saturated (LESS double bonds) = more SOLID
  • HIGHER melting point in saturated fats
29
Q

Smoke Point:

  • Highest temp…
  • Temp at which volatile compounds from _______ ______ begin to form ______.
  • _______ _____ have many of the volatiles removed, so they have…
A
  • Highest temp that OIL CAN BE USED
  • Temp where volatile compounds from OXIDATIVE DAMAGE begin to form SOOT.
  • REFINED OILS have many of the volatiles removed, so they have HIGHER SMOKE POINTS
30
Q

Free Fatty Acids:

  • (amount)… found in blood
  • FA in the blood are _________ bound to protein (_______)
  • Long-chain fatty acids are transported in special carriers called _______
A

Free Fatty Acids:

  • VERY FEW found in blood
  • FA in the blood are NONCOVALENTLY bound to protein (ALBUNIN)
  • Long-chain fatty acids are transported in special carriers called CHYLOMICRONS
31
Q

Essential Fatty Acids:

We lack the enzymes called _________, which add ______ ______, specific for ___ to ___ end

A

Essential Fatty Acids:

We lack the enzymes called DESATURASES, which add DOUBLE BONDS, specific for n-1 to n-7 end.

32
Q

Essential Fatty Acids:
Most common essential fatty acids we consume are the ___ variety.
(2 examples)

A

Most common consumed - 18C variety
Linoleic Acid - 18:2n-6
Alpha-Linoleic Acid (ALA) - 18:3n-3

33
Q

Desaturation =

Elongation =

A 
Desaturation = Add Double Bond
Elongation = Add Carbons to Delta End
34
Q

Functions of Arachidonic Acid: (3)

- Main fatty acid on ________ in the skin

A

Prevent Water Loss from Skin
Cell Signaling
Blood Clotting
- Main fatty acid on SPHINGOLIPIDS in the skin

35
Q

Only ___ - ___% of ALA is converted to EPA.

Only ___ - ___% of EPA is converted to DHA.

A

5-9% of ALA to EPA

1-3% of EPA to DHA

36
Q

Simplest lipid containing fatty acids

A

Triglycerides (Triacylglycerols)

37
Q

_________ are specialized storage cells that store large amounts of TG

A

Adipocytes

38
Q

Lipids provide __ Cal/g

Carbs and Proteins provide __ Cal/g

A 
Lipids = 9 Cal/g
Carbs/Proteins = 4 Cal/g
39
Q

Rancid aroma comes from oxidative breakage of double bonds that yield _______ and ________ ______ with ______ carbon chains

A

Rancid aroma comes from oxidative breakage of double bonds that yield ALDEHYDES and CARBOXYLIC ACIDS with SHORTER carbon chains

40
Q

To improve shelf life and prevent spoilage, many commercial oils are converted to ______ ______

A

Trans Fats

41
Q

LDL =

HDL =

A 
LDL = Bad Cholesterol containing mostly cholesterol
HDL = Good cholesterol containing mostly protein; removes cholesterol from cells

Biochemistry 1 (5 decks)

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