Lecture 17

Question 1

Amphipathic interactions are

Answer 1

competing hydrophobic and hydrophilic interactions

Question 2

what is the fluid mosaic

Answer 2

lipids, sugars, and proteins

Question 3

omega-3 fatty acids are

Answer 3

important for proper cell metabolism

Question 4

types of omega 3-fatty acids

Answer 4

ALA, EPA, DHA

Question 5

Unsaturated fatty acids like omega-3 are prone to

Answer 5

oxidation leading to rancidity

Question 6

Types of Lipids

Answer 6

phospholipids, glycolipids, sterols

Question 7

phospholipids are

Answer 7

most common in membranes, makes bilayer

Question 8

how is the phospholipid bilayer held together

Answer 8

by amphipathic interactions

Question 9

glycolipids are

Answer 9

lipids with sugar added to lipid tail

Question 10

function of glycolipids

Answer 10

signals on the surface of cell

Question 11

glycolipids may include

Answer 11

glycerol or sphingosine

Question 12

sphingoglyolipids are

Answer 12

ABO blood antigens / makes blood types

Question 13

sterols function as

Answer 13

structural support for bilayer

Question 14

types of membrane proteins

Answer 14

integral, single pass, multipass, multi-subunit, peripheral, lipid anchored

Question 15

integral membrane protein

Answer 15

embedded partially in membrane

Question 16

single pass, multi pass, and multi-subunit membrane proteins

Answer 16

span membrane with hydrophobic domains

Question 17

peripheral membrane protein

Answer 17

found near membrane surfaces

Question 18

lipid anchored membrane protein

Answer 18

may recruit other factors to membrane or be released when needed

Question 19

membrane protein functions

Answer 19

may be glycosylated
contributes to semi-permeability of membrane

Question 20

natural cyclic polysacaraides

Answer 20

cornstarch to ß-cyclodextrin

Question 21

cyclodextrin structure

Answer 21

basket with hydrophobic inner and hydrophilic outer

Question 22

cyclodextrin functions

Answer 22

improve half life and delivery of pharmaceuticals
enhance colors of pigments and dyes in manufacturing
maintains freshness of food
eliminates odors