Exam 3

Question 1

Three functions of lipids

Answer 1

Energy Storage
Structural components of membranes
Cell signaling

Question 2

5 lipid classes

Answer 2

Free Fatty Acids
Triacylglycerols
Phospholipids
Glycolipids
Steroids

Question 3

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

Answer 3

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

Question 4

Fatty Acids Chain Length (3)

Answer 4

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

Question 5

Short and Medium Chain Saturated Fatty Acids: (6)

Answer 5

Proprionic Acid
Butyric Acid
Caproic Acid
Caprylic
Capric
Lauric Acid

Question 6

Proprionic (numbering and sources)

Answer 6

3:0

Fermented Foods

Question 7

Butyric Acid (numbering and sources)

Answer 7

4:0

Butter, goat milk

Question 8

Caproic Acid (numbering and sources)

Answer 8

6:0

Goat Milk

Question 9

Caprylic (numbering and sources)

Answer 9

8:0

Goat Milk

Question 10

Capric (numbering and sources)

Answer 10

10:0

Goat Milk

Question 11

Lauric Acid (numbering and sources)

Answer 11

12:0

Coconut Oil

Question 12

Long Chain Saturated Fatty Acids: (5)

Answer 12

Myristic Acid
Palmitic Acid
Stearic Acid
Arachidic Acid
Lignoceric Acid

Question 13

Myristic Acid (numbering and sources)

Answer 13

14:0

Coconut Oil, Palm Oil

Question 14

Palmitic Acid (numbering and sources)

Answer 14

16:0

Palm Oil, Cocoa Butter

Question 15

Stearic Acid: (numbering and sources)

Answer 15

18:0

Animal Fats, Cocoa Butter

Question 16

Arachidic Acid (numbering and sources)

Answer 16

20:0

Peanut Oil, Corn Oil, Cocoa Butter

Question 17

Lignoceric Acid (numbering and sources)

Answer 17

24:0

Peanut Oil

Question 18

Monounsaturated Fatty Acids (3)

Answer 18

Palmitoleic Acid
Oleic Acid
Nervonic Acid

Question 19

Palmitoleic Acid (numbering and sources)

Answer 19

16:1∆9 or 16:1w7

Fish Oil, Macadamia Nuts

Question 20

Oleic Acid (numbering and sources)

Answer 20

18:1∆9 or 18:1w9

Olive Oil, Canola Oil

Question 21

Nervonic Acid (numbering and sources)

Answer 21

24:1∆15 or 24:1w9

Seed Oils, Like Flax

Question 22

Polyunsaturated Fatty Acids: (5)

Answer 22

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

Question 23

Linoleic Acid (numbering and sources)

Answer 23

18:2∆9,12 or 18:2w6

Corn, Soy, Sunflower Oils

Question 24

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

Answer 24

18:3∆9,12,15 or 18:3w3

Flax, Pumpkin, Kiwi Seeds, Canola Oil

Question 25

Arachidonic Acid (ARA) (numbering and sources)

Answer 25

20:4∆5,8,11,14 or 20:4w6 | Animal Fats, Eggs

Question 26

Eicosapentaenoic Acid (EPA) (numbering and sources)

Answer 26

20:5∆5,8,11,14,17 or 20:5w3 | Fish, Algae, Omega-3 Eggs

Question 27

Docosahexaenoic Acid (DHA) (numbering and sources)

Answer 27

22:6∆4,7,10,13,16,19 or 22:6w3 | Fish, Algae, Breast Milk, Omega-3 Eggs

Question 28

Properties of Lipids: - ______ carbon chain = _____ soluble in water - ______ saturated (_____ double bonds) = more _____ - _______ melting point in saturated fats

Answer 28

Properties of Lipids: - LONGER carbon chain = LESS soluble in water - MORE saturated (LESS double bonds) = more SOLID - HIGHER melting point in saturated fats

Question 29

Smoke Point: - Highest temp... - Temp at which volatile compounds from _______ ______ begin to form ______. - _______ _____ have many of the volatiles removed, so they have...

Answer 29

- 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

Question 30

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 _______

Answer 30

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

Question 31

Essential Fatty Acids: | We lack the enzymes called _________, which add ______ ______, specific for ___ to ___ end

Answer 31

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

Question 32

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

Answer 32

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

Question 33

Desaturation = | Elongation =

Answer 33

``` Desaturation = Add Double Bond Elongation = Add Carbons to Delta End ```

Question 34

Functions of Arachidonic Acid: (3) | - Main fatty acid on ________ in the skin

Answer 34

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

Question 35

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

Answer 35

5-9% of ALA to EPA | 1-3% of EPA to DHA

Question 36

Simplest lipid containing fatty acids

Answer 36

Triglycerides (Triacylglycerols)

Question 37

_________ are specialized storage cells that store large amounts of TG

Answer 37

Adipocytes

Question 38

Lipids provide __ Cal/g | Carbs and Proteins provide __ Cal/g

Answer 38

``` Lipids = 9 Cal/g Carbs/Proteins = 4 Cal/g ```

Question 39

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

Answer 39

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

Question 40

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

Answer 40

Trans Fats

Question 41

LDL = | HDL =

Answer 41

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