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BIO 024: Biochemistry > Lipids > Flashcards

Lipids Flashcards

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1
Q

are a heterogeneous group of compounds, including fats, oils, steroids, waxes, and related compounds, which are related more by their physical than by their chemical properties

A

LIPIDS

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2
Q

CLASSIFICATION OF LIPID:
Triacylglycerols

A

Energy-storage lipids

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3
Q

CLASSIFICATION OF LIPIDS:
* Phospholipids
* sphingoglycolipids
* Cholesterol

A

Membrane lipid

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4
Q

CLASSIFICATION OF LIPIDS:
* Bile acids

A

Emulsification lipids

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5
Q

CLASSIFICATION OF LIPIDS:
* steroid hormones
* Eicosanoids

A

Messenger lipids

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6
Q

CLASSIFICATION OF LIPIDS:
Biological waxes

A

Protective coating lipids

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7
Q

CLASSIFICATION OF LIPIDS
Based upon whether or not saponification occurs

a. Cholesterol
b. Steroid hormones
c. Bile acids
d. Eicosanoids

A

Nonsaponifiable lipids

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8
Q

building blocks of lipids

A

FATTY ACIDS

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9
Q

are naturally occurring monocarboxylic acid

A

FATTY ACIDS

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10
Q

CARBON CHAIN LENGTH:
C12 to C26

A

long-chain fatty acids

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11
Q

CARBON CHAIN LENGTH:
C8 and C10

A

medium-chain fatty acids

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12
Q

CARBON CHAIN LENGTH:
C4 and C6

A

short-chain fatty acids

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13
Q

is a fatty acid with a carbon chain in which all carbon–carbon bonds are single bonds.

A

saturated fatty acid

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14
Q

is a fatty acid with a carbon chain in which one carbon carbon double bond is present

A

monounsaturated fatty acid

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15
Q

is a fatty acid with a carbon chain in which two or more carbon–carbon double bonds are present.

A

polyunsaturated fatty acid

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16
Q

Common name for polyunsaturated fatty acid.

A

Linoleic acid

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17
Q

unsaturated fatty acid with its endmost double bond three carbon atoms away from its methyl end.

A

omega-3 fatty acid

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18
Q

unsaturated fatty acid with its endmost double bond six carbon atoms away from its methyl end

A

omega-6 fatty acid

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19
Q

Fatty acid and occurrence:

Vinegar

A

Acetic acid

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20
Q

Fatty acid and occurrence:

An end product of carbohydrate fermentation by rumen Organisms

A

Propionic acid

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21
Q

Fatty acid and occurrence:
Glycerides in butter

A

Butyric acid

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22
Q

Fatty acid and occurrence:
Goat and Cow butter; Coconut fat

A

Caproic acid

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23
Q

Fatty acid and occurrence:
Goat and Cow butter; Coconut fat; Human Fat

A

Caprylic acid

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24
Q

Fatty acid and occurrence:
Goat and Cow butter; Coconut fat; Fat of spice bush

A

Capric acid

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25
Q

Fatty acid and occurrence:
Spermaceti, cinnamon, palm kernel oil, coconut oils, laurels, butter

A

Lauric

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26
Q

Fatty acid and occurrence:
Nutmeg, palm kernel, coconut oils, myrtles, butter

A

Myristic acid

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27
Q

Fatty acid and occurrence:
Animal and vegetable fats; spermaceti; beeswax

A

Palmitic acid

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28
Q

Fatty acid and occurrence:
Animal and vegetable fats

A

Stearic acid

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29
Q

WATER SOLUBILITY: Solubility decreases as carbon chain length ______.

A

Increases

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30
Q

WATER SOLUBILITY:
Long-chain fatty acids are essentially ______ in water

A

insoluble

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31
Q

PHYSICAL PROPERTIES OF LIPIDS: MELTING POINTS
As carbon chain length increases, melting point _____.

A

increases

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32
Q

PHYSICAL PROPERTIES OF LIPIDS: MELTING POINTS
The greater the degree of unsaturation, the _____ the reduction in melting points.

A

greater

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33
Q

Long-chain saturated fatty acids tend to be ____at room temperature, whereas long-chain unsaturated fatty acids tend to be _____at room temperature.

A

solids, liquids

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34
Q

Esters of fatty acids with various alcohols.

A

Simple lipids

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35
Q

Esters of fatty acids with glycerol

A

Fats

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36
Q

Esters of fatty acids with higher molecular weight monohydric alcohols.

A

Waxes

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37
Q

Esters of fatty acids containing groups in addition to an alcohol and a fatty acid.

A

Complex or compound lipids

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38
Q

Lipids containing, in addition to fatty acids and an alcohol, a
phosphoric acid residue. They frequently have nitrogen containing bases and other substituents

A

Phospholipids

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39
Q

contain carbohydrate and nitrogenous base

A

Glycolipids

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40
Q

Lipids containing a fatty acid, sphingosine, and carbohydrate

A

Glycosphingolipids

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41
Q

storage site of triacylglycerols in the human body, specifically in the special cells known as ADIPOCYTES

A

ADIPOSE TISSUE

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42
Q

Most abundant type of lipids present in the body. More efficient at storing energy than glycogen, large quantities can be packed in very small volume.

A

TRIACYLGLYCEROL

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43
Q

Is a lipid form by esterification of three fatty acids to a glycerol
molecules.

A

Triacylglycerol, TAG

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44
Q

Is a triester formed from the esterification of glycerol with three identical fatty acids molecule

A

Simple Triacylglycerol

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45
Q

A triester formed from the esterification of glycerol with more than one kind of fatty acid molecules.

A

Mixed Triacylglycerol

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46
Q

naturally occurring mixtures of triacylglycerol

A

FATS AND OILS

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47
Q

FATS OR OILS:

Solid or semisolid at room temp

A

FATS

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48
Q

FATS OR OILS:
Liquid at room temp

A

OILS

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49
Q

FATS OR OILS:
Obtained from animal sources

A

FATS

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50
Q

FATS OR OILS:
Obtained from plants

A

OILS

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51
Q

FATS OR OILS:
Saturated compounds predominates

A

FATS

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52
Q

FATS OR OILS:
Mono and polyunsaturated compounds predominates

A

OILS

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53
Q

FATS OR OILS:
“Linearity” of fatty acids causing the molecule to be closely packed

A

FATS

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54
Q

FATS OR OILS:
“Bends” chain causing the molecule incapable of close packing

A

OILS

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55
Q

FATS OR OILS:
Higher melting point

A

FATS

56
Q

FATS OR OILS:
Lower melting point

A

OILS

57
Q

Compound responsible for the pain killing effect of ibuprofen which is also present in freshly pressed olive oil

A

Oleocanthal

58
Q

Recommended consumption of Saturated Fats:

A

Not more than 10% of total calories per day

59
Q

Saturated fats are consist of how many bonds

A

SINGLE

60
Q

Unsaturated fats are consist of how many bonds

A

at least 1 DOUBLE bond

61
Q

Excessive consumption of this is not good because of their association with heart diseases. What is this?

A

Saturated Fats

62
Q

Saturated fats increases what Lipoproteins

A

Low Density Lipoproteins (LDL or bad cholesterol) & Very Low Density Lipoproteins (VLDL’s)

63
Q

It is commonly found in Butter, coconut oil, whole milk, butter, margarine, cheese, fried foods, & frozen dinners

A

Saturated Fats

64
Q

It is commonly found in Avocado, soybean oil, canola oil and olive oil, sunflower oil, fish oils walnuts

A

Unsaturated Fats

65
Q

What is the physical state at room temp. of the Saturated fats?

A

Solid

66
Q

What is the physical state at room temp. of the unsaturated fats?

A

Liquid

67
Q

What fatty acid is needed in the human body that must be obtain from dietary sources because it cannot be synthesize with in the body, in adequate amounts, from other substances.

A

Essential Fatty Acids

68
Q

are needed for proper membrane structure

A

Essential Fatty Acids

69
Q

serve as starting materials for the production of several nutritionally important longer chain omega-6 and omega-3 acids

A

Essential Fatty Acids

70
Q

primary member of Omega-6 acid family.

A

Linoleic acid

71
Q

is the starting material for biosysthesis of arachedonic acid

A

Linoleic acid

72
Q

primary member of Omega-3 acid family.

A

Linolenic acid

73
Q

2 Types of Fat Substitutes

A
  • Calorie Reduced
  • Calorie Free
74
Q

the best known calorie reduced fat substitute

A

Simplesse

75
Q

Simplesse made from the protein of fresh egg white and milk by a procedure called

A

Microparticulation

76
Q

the best known calorie free fats substitute.

A

Olestra

77
Q

Terminologies used for fat substitute: means less than 0.5g of fat per serving

A

Fat free

78
Q

Terminologies used for fat substitute: means 3g or less fat per 50g serving

A

Low fat

79
Q

Terminologies used for fat substitute: means at least 25% less fat per serving than the regular food

A

Reduce fat or less fat

80
Q

Terminologies used for fat substitute: means less than 0.5 kilo calories per serving

A

Calorie free

81
Q

the reverse of the esterification reaction by which it was formed.

A

Hydrolysis

82
Q

Products of Hydrolysis:

A

Glycerols
Fatty acids

83
Q

Two Hydrolysis Process: where all three fatty acids are removed.

A

Complete hydrolysis

84
Q

Two Hydrolysis Process: one or more of the fatty acid residues remains attached to the glycerol.

A

Partial hydrolysis

85
Q

All cells are surrounded by membrane that confines their contents.

A

MEMBRANE LIPIDS

86
Q

3 important membrane lipids:

A

A. Phospholipids
B. Sphingoglycolipids
C. Cholesterol

87
Q

______ that is a component of cell membranes and a precursor for other steroid based lipids

A

C27 steroid molecule

88
Q

carry cholesterol from the liver to various cells or tissues of the body

A

LDL

89
Q

carry excess cholesterol from body tissues back to the liver for degradation to bile acids

A

HDL

90
Q

transport triacylglycerols from the liver to adipose tissue

A

VLDL

91
Q

transport dietary triacylglycerols from the intestines to the liver and adipose tissue

A

CHYLOMICRONS

92
Q

a form of cardiovascular disease characterized by the buildup of plaque along the inner walls of arteries.

A

Atherosclerosis

93
Q

is a mound of lipid material mixed with smooth muscle cells and calcium

A

Plaque

94
Q

is a lipid-based structure that separates a cell’s aqueous-based interior from the aqueous environment surrounding the cell.

A

CELL MEMBRANE

95
Q

is a two layer-thick structure of phospholipids and glycolipids in which the nonpolar tails of the lipids are in the middle of the structure and the polar heads are on the outside surfaces of the structure

A

Lipid bilayer

96
Q

Transport Across Cell Membranes:
Not requiring protein

A

Passive Transport

97
Q

Transport Across Cell Membranes:
Proteins serve as “gates”

A

Facilitated transport

98
Q

Transport Across Cell Membranes:
Proteins serve as “pumps”

A

Active Transport

99
Q
  • 90% drugs are transported across biologic membranes
  • Movement of drug if there is a concentration gradient , meaning, drug concentration on one side of the membrane is higher than that of the other side
  • No energy expenditure
A

PASSIVE DIFFUSION

100
Q
  • Carier mediated
  • Permeability is dependent on the number of carriers
  • 5-10% of drugs are transported this way, usually small MW drugs with structures similar to food (peptides,nucleosides,nucleotides) so permeability is affected by the presence of food due to carrier competition of nutrients
A

ACTIVE TRANSPORT

100
Q
  • Carier mediated
  • Permeability is dependent on the number of carriers
  • 5-10% of drugs are transported this way, usually small MW drugs with structures similar to food (peptides,nucleosides,nucleotides) so permeability is affected by the presence of food due to carrier competition of nutrients
A

ACTIVE TRANSPORT

101
Q
  • The drug binds with an intrinsic factor carrier like vitamin B12
  • It passes through the membrane but no energy expenditure
  • Transfer is downhill and fast
  • Saturable process. The rate limiting step is the number of intrinsic factor
A

FACILITATED TRANSPORT

102
Q

a fluid containing emulsifying agents that is secreted by the liver, stored in the gallbladder, and released into the small intestine during digestion.

A

Bile

103
Q

a cholesterol derivative that functions as a lipid-emulsifying agent in the aqueous environment of the digestive tract

A

Bile acid

104
Q

is a substance that can disperse and stabilize water-insoluble substances as colloidal particles in an aqueous solution

A

emulsifier

105
Q

Bile acids are conjugated with taurine or glycine residues to give anions called _______

A

bile salts

106
Q

Regulatory lipids that act in the tissue where they are synthesized or at other locations after transport via the blood stream.

A

Messenger Lipids

107
Q

is a biochemical substance, produced by a ductless gland, that has a messenger function

A

chemical messenger

108
Q

It serves as a means of communication between various tissues.

A

chemical messenger

109
Q

carry information and instructions from one group of cells to another.

A

chemical messenger

110
Q

is a hormone that is a cholesterol derivatives

A

STEROID HORMONE

111
Q

Major classes of steroid hormones:

which control reproduction and secondary sex characteristics

A

sex hormones

112
Q

Major classes of steroid hormones:

which regulate numerous biochemical processes in the body.

A

adrenocorticoid hormones

113
Q

It is the primary estrogen; responsible for secondary female characteristics.

A

Estradiol

113
Q

It is the primary estrogen; responsible for secondary female characteristics.

A

Estradiol

114
Q

The primary androgen; responsible for secondary male characteristics.

A

Testosterone

115
Q

Bile acids always carry an amino acid either __________ attached to the side-chain carboxyl group via an amide linkage

A

glycine or taurine

116
Q

2 subtypes of Steroid Hormones

A
  1. Sex Hormones
  2. Adrenocorticoids
117
Q

3 types of Sex Hormones

A
  1. Estrogen
  2. Androgen
  3. Progestin
118
Q

3 subtypes of Eicosanoids

A
  1. Prostaglandins
  2. Thromboxanes
  3. Leukotrienes
119
Q

List the 3 natural hormones.

A
  1. Estradiol
  2. Testosterone
  3. Progesterone
120
Q

List the 3 synthetic steroids.

A
  1. Norethynodrel
  2. RU-486
  3. Methandrostenolone
121
Q

It is a natural hormone, which the primary is estrogen; responsible for secondary female characteristics.

A

Estradiol

122
Q

The primary is androgen; responsible for secondary male characteristics.

A

Testosterone

123
Q

The primary is progestin; prepares the uterus for pregnancy.

A

Progesterone

124
Q

It is a synthetic progestin.

A

Norethynodrel

125
Q

It is a synthetic abortion drug; mifepristone.

A

RU-486

126
Q

It is a synthetic tissue-building steroid.

A

Methandrostenolone

127
Q

For women: ovaries and adrenal cortex.
For men: testes and adrenal gland

A

Estrogen

128
Q

for the development of female secondary sex characteristics at the onset of puberty

A

Estrogen

129
Q

for regulation of the menstrual cycle

A

ESTROGEN

130
Q

stimulate the development of the mammary glands during pregnancy and induce estrus (heat) in animals

A

ESTROGEN

131
Q

What are the types of estrogen?

A
  1. Estradiol
  2. Estriol
  3. Estrone
132
Q

It is the most commonly measured type of estrogen for nonpregnant women. The amount of this in a woman’s blood varies throughout her menstrual cycle. After menopause, the production of this drops to a very low but constant level.

A

Estradiol

133
Q

Levels of this usually are only measured during pregnancy. It is produced in a large amounts by the placenta, the tissue that links the fetus to the mother. It can be detected as early as the 9th week of pregnancy, and its levels increase until delivery. It can also be measured in urine.

A

Estriol

134
Q

May be measured in women who have gone through menopause to determine their estrogen levels. It also may be measured in men or women who might have cancer of the ovaries, testicles, or adrenal glands

A

Estrone

BIO 024: Biochemistry (16 decks)

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