Lipids

Question 1

carbon, hydrogen, oxygen, energy storage molecule, 2x the amt of energy as carbs, long term storage, excess is stored as adipose tissue

Answer 1

lipids

Question 2

used for energy storage, one glycerol molecule and three fatty acid molecules, fatty acids are hydrocarbon chain ending with a carboxyl group

Answer 2

fats/triglycerides (storage lipids)

Question 3

ester linkages, formed through condensation reaction called esterification

Answer 3

linkages between glycerol and fatty acids

Question 4

main components of the cell membrane (lipid bilayer), two parts: polar hydrophilic head (choline, phosphate group, glycerol) non polar hydrophobic tail (fatty acids)

Answer 4

phospholipids (membrane lipids)

Question 5

heads face water and tails face inward

Answer 5

micelles

Question 6

formed in a condensation reaction btwn long chain alcohol and a fatty acid with ester linkage btwn them, plants cuticle, animals beeswax earwax

Answer 6

wax

Question 7

lipids composed of four fused carbon rings, cholesterol, sex hormones

Answer 7

steroids/sterols

Question 8

important part of diet, but high levels of cholesterol can cause plaque, atherosclerosis and heart disease may occur

Answer 8

cholesterol

Question 9

estrogen (OH) testosterone (carbonyl)

Answer 9

sex hormones

Question 10

only single bonds btwn carbons, contain the maximum number of hydrogen atoms possible to carbons, straight, fit closely, can be stacked, solid at room temp, linked with heart disease e.g. animal fats butter lard stearic acid

Answer 10

saturated fats

Question 11

fatty acids that have double bonds btwn carbon atoms, fewer than max # of hydrogen atoms to carbons, bent at double bonds, rigid kinks, weak interactions cause low melting point and liquid, e.g. plant oils olive oil corn oil oleic acid peanut oil

Answer 11

unsaturated fats

Question 12

one carbon carbon double bond

Answer 12

monounsaturated fats

Question 13

many carbon carbon double bonds

Answer 13

polyunsaturated fats

Question 14

naturally occurring unsaturated fats contain cis double bonds, same side of double bond, cause fatty acid chains to bend, limits close stacking

Answer 14

cis fats

Question 15

not natural, carbons located on opposite sides, allow stacking, found in vegetable shortening, associated with risk of heart disease

Answer 15

trans fats

Question 16

chemical addition of hydrogen to unsaturated fats to produce saturated fats, double bonds are converted

Answer 16

hydrogenation