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Clinical Chemistry > Lipids > Flashcards

Lipids Flashcards

1
Q

serve as insulating materials against atmospheric heat and cold and protect internal organs.

A

subcutaneous lipids

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2
Q

act as electrical insulators, allowing rapid propagation of depolarization waves along myelinated nerves.

A

Nonpolar lipids

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3
Q

responsible for membrane integrity and regulation of membrane permeability.

A

Lipids in biomembranes

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4
Q

actively participate in electron transport chain.

A

Lipids present in inner mitochondrial membrane

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5
Q

important cellular constituents, occurring both in the cell membrane and in the mitochondria, and serving also as the means of transporting lipids in the blood.

A

Combinations of lipid and protein (lipoproteins)

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6
Q

Carbohydrate vs. Lipid

Short-term energy storage

A

Carbohydrate (glycogen)

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7
Q

Carbohydrate vs. Lipid

Long-term energy storage

A

Lipid (triglyceride)

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8
Q

Carbohydrate vs. Lipid

More effect on osmotic pressure

A

Carbohydrate (glycogen)

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9
Q

Carbohydrate vs. Lipid

Less effect on osmotic pressure

A

Lipid (triglyceride)

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10
Q

Carbohydrate vs. Lipid

More readily digested - used for aerobic or anaerobic respiration

A

Carbohydrate (glycogen)

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11
Q

Carbohydrate vs. Lipid

Less easily digested - can only be used for aerobic respiration

A

Lipid

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12
Q

Carbohydrate vs. Lipid

Stores half as much ATP per gram (~1760kJ per 100g)

A

Carbohydrate

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13
Q

Carbohydrate vs. Lipid

Stores twice as much ATP per gram (~4000kJ per 100g)

A

Lipid

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14
Q

Carbohydrate vs. Lipid

Water soluble as monomers/dimers - easier to transport

A

Carbohydrate

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15
Q

Carbohydrate vs. Lipid

Not water soluble (hydrophobic) - more difficult to transport

A

Lipid

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16
Q

Lipids serve as metabolic regulators of

A

steroid hormones and prostaglandins.

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17
Q

essential fatty acids

A

Linoleic, Linolenic and Arachidonic acid

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18
Q

Fat soluble vitamins:

Vision, reproduction, bore health, immune system, skin

A

A

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19
Q

Fat soluble vitamins:

Strengthens bones, calcium absorption, immune system

A

D

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20
Q

Fat soluble vitamins:

Immune system, flushes toxins

A

E

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21
Q

Fat soluble vitamins:

Blood clotting, bone health

22
Q

FIVE CATEGORIES OF LIPIDS BASED ON CHEMICAL FUNCTION

A
  1. ENERGY STORAGE
  2. MEMBRANE LIPIDS
  3. EMULSIFICATION LIPIDS
  4. MESSENGER LIPIDS
  5. PROTECTIVE- COATING LIPIDS
23
Q

FIVE CATEGORIES OF LIPIDS BASED ON CHEMICAL FUNCTION

Energy storage

A

Triacyglycerol

24
Q

FIVE CATEGORIES OF LIPIDS BASED ON CHEMICAL FUNCTION

Membrane lipids

A

phospholipids, sphingolipids, cholesterol

25
Q

FIVE CATEGORIES OF LIPIDS BASED ON CHEMICAL FUNCTION

Emulsification lipids

A

Bile acids

26
Q

FIVE CATEGORIES OF LIPIDS BASED ON CHEMICAL FUNCTION

Messenger lipids

A

steroid hormones and eicosanoids

27
Q

FIVE CATEGORIES OF LIPIDS BASED ON CHEMICAL FUNCTION

Protective coating lipids

A

biological waxes

28
Q

SAPONIFIABLE

A

TAG,
phospholipids,
sphingoglycolipids,
biological waxes

29
Q

NONSAPONIFIABLE

A

cholesterol,
steroid hormones,
bile acids,
eicosanoids

30
Q

building blocks of lipids

A

Fatty acids

31
Q

are naturally occurring monocarboxylic acid.

A

Fatty acids

32
Q

FATTY ACIDS BASED ON CARBON CHAIN LENGTH

long-chain fatty acids

A

C12 to C26

33
Q

FATTY ACIDS BASED ON CARBON CHAIN LENGTH

medium-chain fatty acids

A

C8 and C10

34
Q

FATTY ACIDS BASED ON CARBON CHAIN LENGTH

short-chain fatty acids

35
Q

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

A

SATURATED FATTY ACIDS

36
Q

Aka BAD FAT, dietary effect is an increase in heart disease risk.

A

SATURATED FATTY ACIDS

37
Q

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

A

MONOUNSATURATED FATTY ACIDS

38
Q

Aka GOOD FAT, Dietary effect is a decrease in heart disease risk.

A

MONOUNSATURATED FATTY ACIDS

39
Q

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

A

POLYUNSATURATED FATTY ACIDS

40
Q

Dietary effect is “mixed”

A

POLYUNSATURATED FATTY ACIDS

41
Q

As GOOD FAT- decrease heart
disease risk

As BAD FAT – increase cancer risk

A

POLYUNSATURATED FATTY ACIDS

42
Q

ontain in naturally occurring fatty acids associated with good fat.

43
Q

groups in the double bond is located in the same position causing the FA to stay bend

44
Q

Hydrogenation converts some cis to trans double bonds. (opposite position)

45
Q

have effects on blood chemistry similar to those of saturated fatty acids.(BAD FAT)

46
Q

First double bond is three carbons away from the -CH3 end of the carbon chain

47
Q

is the primary member of this family & a precursor for EPA & DHA.

A

Omega -3

LINOLENIC ACID (18:3)

48
Q

First double bond is six carbons away from the CH3 end of the carbon chain.

49
Q

is the primary member of this family & a precursor for arachidonic acid

A

LINOLEIC ACID (18:2)

50
Q

At LINOLEIC ACID (18:2)

Clinical Chemistry (19 decks)

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