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Chemistry Ni Ma'am R > Lipids > Flashcards

Lipids Flashcards

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1
Q

*biomolecules that contain fatty acids or a steroid nucleus
*soluble in organic solvents but not in water
*named for the Greek word lipos, which means “fat”
*extracted from cells using organic solvents

A

Lipids

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2
Q

Types of Lipis

A

waxes, fats and oils, glycerophospholipids. prostaglandins, steroid

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3
Q

Types of lipids that contain fatty acids

A

waxes, fats and oils, glycerophospholipids. prostaglandins

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4
Q

The type of lipids that do not contain fatty acids

A

Steroids

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5
Q

-are long-chain
carboxylic acids
-typically contain 12 to
18 carbon atoms
-are insoluble in water
-can be saturated or
unsaturated

A

Fatty acids

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6
Q

-single C—C bonds
-molecules that fit closely together
in a regular pattern
-strong attractions between fatty
acid chains
-high melting points that make
them solids at room temperature

A

Saturated fatty acids

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7
Q

what is these saturated fatty acids?
CH3-(CH2)14-COOH

A

Palmitic acid

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8
Q

-have one or more double C═C bond
-typically contain cis double bonds

A

Unsaturated fatty acids

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9
Q

What is this unsaturated fatty acid?
CH3-(CH2)7-CH=CH-(CH2)7-COOH

A

Oleic acid

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10
Q

-have “kinks” in the fatty
acid chains
-do not pack closely
-have fewer attractions
between chains
-have lower melting points
-are liquids at room
temperature

A

Unsaturated fatty acids

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11
Q

Give the two monounsaturated fatty acids

A

Palmitoleic acid and Oleic acid

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12
Q

-20 carbon atoms in their fatty acid chains
-an OH on carbons 11 and 15
-a trans double bond at carbon 13

A

Prostaglandins

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13
Q

-produced by injured tissues
-involved in pain, fever, and inflammation
-not produced when anti-inflammatory drugs such as aspirin inhibit their synthesis

A

Prostaglandins

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14
Q

in vegetable oils are mostly _________ with the first C═C at C6
CH3─(CH2)4─CH═CH─CH2─CH═CH─(CH2)7─COOH
Linoleic acid

A

omega-6

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15
Q

in fish oils are mostly ________with the first C═C at C3
CH3─CH2─(CH═CH─CH2)3─(CH2)6─COOH
Linolenic acid

A

omega-3

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16
Q

-esters of saturated fatty acids and long-chain alcohols
-coatings that prevent loss of water from leaves of plants

A

Waxes

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17
Q

-also called triacylglycerols
-esters of glycerol
-produced by esterification
-formed when the hydroxyl
groups of glycerol react with the
carboxyl groups of fatty acids

A

fats and oil

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18
Q

glycerol forms ester bonds with three fatty acids

A

triacylglycerol

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19
Q

Glycerol and three stearic acid molecules form a triacylglycerol named

A

glyceryl tristearate and tristearin

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20
Q

contains a high percentage of oleic
acid, which is a monounsaturated fatty
acid with one cis double bond

A

olive oil

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21
Q

-is solid at room temperature
-is prevalent in meats, whole milk, butter, and cheese

A

fat

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22
Q

-is liquid at room temperature
-is prevalent in plants such as olive and safflower

A

Oil

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23
Q

-have more unsaturated fats
-have cis double bonds that cause “kinks” in the fatty acid chains
-cannot pack triacylglycerol molecules as close
together as in fats
-have lower melting points than do saturated fats
-are liquids at room temperature

A

Oils

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24
Q

double bonds in unsaturated
fatty acids react with H2 in the presence of a Ni or Pt catalyst.

A

Hydrogenation

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25
Q

ester bonds are split by water in
the presence of an acid, a base, or an enzyme.

A

hydrolysis

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26
Q

-converts double bonds to single bonds
-adds hydrogen (H2) to the carbon atoms of double bonds
-increases the melting point
-produces solids such as margarine and shortening

A

Hydrogenation

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27
Q

-used in foods as an artificial fat
-sucrose linked by ester bonds to several long-chain fatty chains
-not broken down in the intestinal tract

A

Olestra

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28
Q

-are formed during hydrogenation when cis double bonds are converted to trans double bonds
-in the body behave like saturated fatty acids
-are estimated to make up 2 to 4% of our total
calories
-in several studies are reported to raise
LDL-cholesterol and lower HDL-cholesterol

A

Trans fatty acids

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29
Q

-the unsaturated fats usually contain cis double
bonds
-during hydrogenation, some cis double bonds are converted to trans double bonds (more stable), causing a change in the fatty acid structure
-a label states “partially” or “fully hydrogenated” if the fats contain trans fatty acids

A

Vegetable oils

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30
Q

There are more unsaturated fats in vegetable oils. TRUE OR FALSE

A

TRUE

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31
Q

Vegetable oils have higher melting points than
fats. TRUE OR FALSE

A

FALSE

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32
Q

Hydrogenation of oils converts some cis-double
bonds to trans-double bonds. TRUE OR FALSE

A

TRUE

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33
Q

Animal fats have more saturated fats. TRUE OR FALSE

A

TRUE

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34
Q

-water adds to the ester bonds
-triacylglycerols split into glycerol and three fatty acids
-an acid or enzyme catalyst is required

A

acid or enzyme hydrolysis

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35
Q

-a triacylglycerol reacts with a strong base
-a triacylglycerol splits into glycerol and the salts of fatty acids
-soaps (salts of fatty acids) form

A

Base hydrolysis (saponification)

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36
Q

What products are obtained from the complete
hydrolysis of glyceryl trioleate?

A

Glycerol and 3 oleic acids

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37
Q

-the most abundant lipids in
cell membranes
-composed of glycerol, two
fatty acids, phosphate,
and an amino alcohol

A

Glycerophospholipids

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38
Q

-two nonpolar fatty acid chains
-a phosphate group
-one of three polar amino alcohols

A

Glycerophospholipids

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39
Q

-are abundant in brain and nerve tissues
-are found in egg yolk, wheat germ, and yeast
-contain choline (in_____ ) or either ethanolamine or
serine (in _______)

A

lecithin, cephalins

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40
Q

is an 18-carbon unsaturated amino alcohol.

A

Sphingosine

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41
Q

the NH2 group in
sphingosine is
attached by an amide
bond to a fatty acid

A

ceramide

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42
Q

-are similar to glycerophospholipids
-contain sphingosine, a fatty acid, phosphate, and an amino alcohol

A

Sphingolipids

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43
Q

-is a sphingolipid found in nerve cells
-bonds the —OH of a ceramide to a phosphate ester of choline

A

Sphingomyelin

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44
Q

sphingolipids that contain monosaccharides attached by a β-glycosidic bond to the —OH group of ceramide

A

Glycosphingolipids

45
Q

-contain galactose or glucose attached by a
β-glycosidic bond to the —OH group of ceramide
-are found in the brain and the myelin sheath
-are important in cellular recognition and tissue
immunity

A

Cerebrosides

46
Q

are sphingolipids that contain chains of two to seven monosaccharides
-are important in neurons
-are found on cell membrane surfaces
-act as receptors for hormones, viruses, and drugs
-can cause genetic diseases if they accumulate
-that accumulates in Tay-Sachs disease when
hexoamidase A is defective

A

Gangliosides

47
Q

-has 3 cyclohexane rings
-has 1 cyclopentane ring
-contains no fatty acids
-has four rings A, B, C, and D
-is numbered from the carbon
atoms in ring A to two methyl
groups at 18 and 19

A

Steroid nucleus

48
Q

-is the most abundant steroid in the body
-has methyl CH3-groups, an alkyl chain, and
—OH attached to the steroid nucleus

A

Cholesterol

49
Q

-are synthesized in the liver from cholesterol
-are stored in the gallbladder
-are secreted into the small intestine
-Have a polar and a nonpolar region
-mix with fats to break them part
-emulsify fat particles to provide large surface area

A

Bile salts

50
Q

-combine lipids with proteins and phospholipids
-are soluble in water because the surface consists of polar lipids

A

Lipoproteins

51
Q

Types of Lipids

A

triacylglycerol, phospholipids, cholesterol, cholesteryl esters, protein

52
Q

-are chemical messengers in cells
-are produced from cholesterol
-include sex hormones such as androgens
(testosterone) in males and estrogens (estradiol) in females

A

Steroid hormones

53
Q

-are produced by the adrenal glands located on the top of each kidney
-include aldosterone, which regulates electrolytes and water balance by the kidneys
-include cortisone, a glucocorticoid, which
increases blood glucose level and stimulates the synthesis of glycogen in the liver

A

Adrenal corticosteroids

54
Q

-are derivatives of testosterone
-are used illegally to increase muscle mass
-have side effects that include fluid retention, hair growth, sleep disturbance, and liver damage

A

Anabolic steroids

55
Q

-separate cellular contents from the external
environment
-consist of a lipid bilayer made of two rows of
phospholipids
-have an inner portion made of the nonpolar tails of phospholipids with the polar heads at the outer and inner surfaces

A

Cell membranes

56
Q

-contains proteins, carbohydrates, and cholesterol
-has unsaturated fatty acids that make cell
membranes fluid-like rather than rigid
-has proteins and carbohydrates on the surface that communicate with hormones and neurotransmitters

A

Lipid bilayer

57
Q

which moves particles from a higher to a lower concentration

A

Diffusion (passive transport)

58
Q

Which uses protein channels to increase the rate of diffusion

A

Facilitated transport

59
Q

which moves ions against a concentration gradient

A

Active transport

60
Q

The transport of particles across a cell membrane from high concentration to low concentration is called

A

Diffusion (passive transport)

61
Q

are of great importance to the body as the chief concentrated storage
form of energy, besides their role in cellular structure and various other biochemical functions.

A

Lipids

62
Q

What are the classification of lipids

A
  1. Simple lipids
  2. complex (compound) lipids
  3. Derived lipids
  4. Miscellaneous lipids
  5. Neutral lipids
63
Q

These are esters of fatty acids with glycerol. The difference between fat and oil is only physical. Thus, oil is a liquid while fat is a solid at room temperature.

A

Fats and oils (triacylglycerols)

64
Q

Esters of fatty acids (usually long chain) with alcohols other than glycerol. These
alcohols may be aliphatic or alicyclic. Cetyl alcohol is most commonly found in waxes.

A

Waxes

65
Q

used in the preparation of candles, lubricants, cosmetics, ointments, polishes etc.

A

Waxes

66
Q

They contain phosphoric acid and frequently a nitrogenous base. This is in
addition to alcohol and fatty acids.

A

Phospholipids

67
Q

These are esters of fatty acids with alcohols containing additional groups
such as phosphate, nitrogenous base, carbohydrate, protein etc. They are further divided as follows

A

Complex (compound) lipids

68
Q

These phospholipids contain glycerol as the alcohol e.g., lecithin, cephalin.

A

Glycerophospholipids

69
Q

Sphingosine is the alcohol in this group of phospholipids e.g., sphingomyelin.

A

Sphingophospholipids

70
Q

These lipids contain a fatty acid, carbohydrate and nitrogenous base. The alcohol
is sphingosine; hence they are also called as glycosphingolipids. Glycerol and phosphate are
absent e.g., cerebrosides, gangliosides.

A

Glycolipids

71
Q

Macromolecular complexes of lipids with proteins.

A

Lipoproteins

72
Q

These are the derivatives obtained on the hydrolysis of group 1 and group 2 lipids which
possess the characteristics of lipids. These include glycerol and other alcohols, fatty acids, mono- and diacylglycerols, lipid (fat) soluble vitamins, steroid hormones, hydrocarbons and ketone bodies.

A

Derived lipids

73
Q

These include a large number of compounds possessing the characteristics of lipids
e.g., carotenoids, squalene, hydrocarbons such as pentacosane (in bees wax), terpenes etc.

A

Miscellaneous lipids

74
Q

The lipids which are uncharged are referred to as neutral lipids. These are mono-, di-,
and triacylglycerols, cholesterol and cholesteryl esters.

A

Neutral lipids

75
Q

are carboxylic acids with hydrocarbon side chain. They are the simplest form of lipids.

A

Fatty acids

76
Q

fatty acids that do not contain double bonds,

A

Saturated fatty acids

77
Q

fatty acids that contain one or more
double bonds.

A

Unsaturated fatty acids

78
Q

Fatty acids with one double bond are

A

Monounsaturated fatty acid

79
Q

those with 2 or more double bonds are collectively known as

A

Polyunsaturated fatty acids

80
Q

The saturated fatty acids end with a suffix

A

-anoic

81
Q

unsaturated fatty acids end
with a suffix

A

-enoic

82
Q

The terminal carbon
containing methyl group is known

A

omega (ɯ) carbon

83
Q

how much carbon does the short chain has?

A

less than 6 carbons

84
Q

how much carbon does the medium chain has?

A

8 to 14 carbons

85
Q

how much carbon does the long chain have?

A

16 to 24 carbons

86
Q

The fatty acids that cannot be synthesized by the body and, therefore, should be supplied in the diet are known as essential fatty acids (EFA). Chemically, they are

A

are polyunsaturated fatty acids, namely linoleic
acid (18: 2; 9, 12) and linolenic acid (18: 3; 9, 12, 15). Arachidonic acid (20: 4; 5, 8, 11, 14)

87
Q

The deficiency of EFA results in

A

phrynoderma or toad skin

88
Q

If the atoms or acyl groups are present on the same side of the double bond, it is a

A

cis configuration

89
Q

if the groups occur on the opposite side, it is a

A

trans configuration

90
Q

Some of the fatty acids are hydroxylated. E-Hydroxybutyric acid, one of the ketone
bodies produced in metabolism, is a simple example of hydroxy fatty acids. Cerebronic acid and recinoleic acid are long chain hydroxy fatty acids.

A

Hydroxy fatty acids

91
Q

Fatty acids with cyclic structures are rather rare e.g., chaulmoogric acid found in
chaulmoogra oil (used in leprosy treatment) contains cyclopentenyl ring.

A

Cyclic fatty acids

92
Q

These compounds are related to eicosapolyenoic fatty acids and include prostaglandins, prostacyclins, leukotrienes and thromboxanes. They are discussed together.

A

Eicosanoids

93
Q

Triacylglycerols are the most abundant group of lipids that primarily function as fuel
reserves of animals. The fat reserve of normal humans (men 20%, women 25% by weight) is sufficient to meet the body’s caloric requirements for 2-3 months.

A

Fats as stored fuel

94
Q

Adipocytes of adipose tissue—predominantly found in th subcutaneous layer and in the abdominal cavity—are specialized for storage of triacylglycerols. The fat is
stored in the form of globules dispersed in the entire cytoplasm. And surprisingly, triacylglycerols are not
the structural components of biological membranes.

A

Fats primarily occur in adipose tissue

95
Q

Monoacylglycerols, diacylglycerols and triacylglycerols, respectively
consisting of one, two and three molecules of fatty acids esterified to a molecule of glycerol, are known. Among these, triacylglycerols are the most important biochemically.

A

Structures of acyglycerols

96
Q

Triacylglycerols undergo stepwise enzymatic hydrolysis to finally liberate free fatty acids
and glycerol. The process of hydrolysis, catalyzed by lipases is important for digestion of fat in the gastrointestinal tract and fat mobilization from the adipose tissues.

A

Hydrolysis

97
Q

The hydrolysis of triacylglycerols by alkali to produce glycerol and soaps is known as
saponification. Triacylglycerol + 3 NaOH or Glycerol + 3 R-COONa (soaps)

A

Saponification

98
Q

Rancidity is the term used to represent the deterioration of fats and oils resulting in an
unpleasant taste. Fats containing unsaturated fatty acids are more susceptible to rancidity.

A

Rancidity

99
Q

occurs due to partial hydrolysis of triacylglycerols by bacterial enzymes. Oxidative
rancidity is due to oxidation of unsaturated fatty acids. This results in the formation of unpleasant products such as dicarboxylic acids, aldehydes, ketones etc. Rancid fats and oils are unsuitable for human consumption.

A

Hydrolytic rancidity

100
Q

The substances which can prevent the occurrence of oxidative rancidity are known as
antioxidants. Trace amounts of antioxidants such as tocopherols (vitamin E), hydroquinone, gallic acid and D-naphthol are added to the commercial preparations of fats and oils to prevent rancidity. Propyl gallate,
butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are the antioxidants used in food preservation.

A

Antioxidants

101
Q

In the living cells, lipids undergo oxidation to produce peroxides and free
radicals which can damage the tissue. The free radicals are believed to cause inflammatory diseases, aging, cancer, atherosclerosis etc. It is fortunate that the cells possess antioxidants such as vitamin E, urate and superoxide dismutase to prevent in vivo lipid peroxidation.

A

Lipid peroxidatio in vivo

102
Q

It is defined as the grams (number) of iodine absorbed by 100 g of fat or oil.

A

Iodine number

103
Q

It is defined as the mg (number) of KOH required to hydrolyze (saponify) one
gram of fat or oil.

A

Saponification number

104
Q

It is defined as the number of ml 0.1 N KOH required to completely
neutralize the soluble volatile fatty acids distilled from 5 g fat.

A

Reichert-Meissl (RM) number

105
Q

It is defined as the number of mg of KOH required to completely neutralize free fatty acids present in one gram fat or oil.

A

Acid number

106
Q

are the major lipids that occur in biological membranes. They consist of glycerol 3-
phosphate esterified at its C1 and C2 with fatty acids. Usually, C1 contains a saturated fatty acid while C2
contains an unsaturated fatty acid.

A

Glycerophospholipids

107
Q

-This is the simplest phospholipid. It does not occur in good concentration in the
tissues.
-is an intermediate in the synthesis of triacylglycerols and
phospholipids.

A

Phosphatidic acid

108
Q

These are the most abundant group of phospholipids in the cell
membranes. Chemically, lecithin (Greek: lecithos—egg yolk) is a phosphatidic acid with choline as the base.

A

Lecithins

Chemistry Ni Ma'am R (4 decks)

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