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BIOCHEM LIPIDS > LIPIDS > Flashcards

LIPIDS Flashcards

1
Q

________ an organic compound found in living organisms that is insoluble (or only sparingly soluble) in water but soluble in nonpolar organic solvents

A

LIPID

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2
Q

What are the two common methods for sub classifying lipids?

A

BIOCHEMICAL FUNCTION AND SAPONIFICATION REACTION

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3
Q

What are the 5 categories of lipids based on biochemical function?

A

(EMEMP) [ENERGY-STORAGE LIPIDS, MEMBRANE LIPIDS, EMULSIFICATION LIPIDS, MESSENGER LIPIDS, PROTECTIVE COATING LIPIDS]

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4
Q

2 Categories of lipids based on saponification

A

[SAPONIFIABLE AND NON SAPONIFIABLE]

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5
Q

Energy storage lipids

A

(T) [triacylglycerol]

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6
Q

Membrane lipids

A

(PSC) Phospholipids, sphingoglycolipids, cholesterol

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6
Q

Emulsification Lipids

A

(B) [bile acids]

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7
Q

Messenger Lipids

A

(SE) [steroid hormones and eicosanoids]

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8
Q

Protective- Coating Lipids

A

(B) [biological waxes]

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9
Q

Saponifiable Lipids

A

(TPSB) [triacylglycerol, phospholipids, sphingoglycolipids, biological waxes]

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10
Q

Nonsaponifiable Lipids

A

(CSBE) [cholesterol, steroid hormones, bile acids, eicosanoids]

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11
Q

___________ is the hydrolysis reaction that occurs in basic solution is called?

A

Saponification

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12
Q

Lipids that are converted into smaller molecules when hydrolysis occurs ____________

A

Saponifiable lipids

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13
Q

_______cannot be broken up into smaller units since they do not react with water.

A

Nonsaponifiable lipids

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14
Q

The most frequently encountered lipid building block is ______

A

Fatty acids

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15
Q

A lipid is any substance of biochemical origin that is?

A
  • insoluble in water but soluble in nonpolar solvents
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16
Q

Which of the following is not a biochemical function classification for lipids?

A
  • Biochemical function classification of lipids are EMEMP
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17
Q

The saponifiable and nonsaponifiable classification system for lipids is based on?

A
  • Lipid behavior in basic solution
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18
Q

2.2 TYPES OF FATTY ACIDS

A
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18
Q

______ a naturally occurring monocarboxylic acid.

A

fatty acids

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19
Q

____ always contain an even number of carbon atoms and have a carbon chain that is unbranched

A

fatty acids

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20
Q

It is a characterization of fatty Acids based on carbon length

A

(LMS) [Long-chain, medium-chain and short chain]

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20
Q

C12 to C26

A

long chain

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21
Q

C8 and C10

A

medium-chain

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22
Q

C4 and C6

A

short-chain

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22
Q

what are the 3 classification of fatty acids based on carbon-carbon bonds ?

A

[SFA, MUFA, PUFA]

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23
Q

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

A

SFA

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23
Q

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

A

MUFA

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23
Q

In biochemically important MUFAs, the configuration about the double bond is nearly always__

A

CIS

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24
Q
A
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24
Q

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

A

PUFA

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25
Q

The fatty acids present in naturally occurring lipids almost always have the following three characteristics:

A
  1. An unbranched carbon chain 2. An even number of carbon atoms in the carbon chain
  2. Double bonds, when present in the carbon chain, in a cis configuration]
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26
Q

It is to specify double-bond positioning within the carbon chain of an unsaturated fatty acid, the preceding notation is expanded by adding the Greek capital letter

A

DELTA

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27
Q

18:0

A

STEARIC ACID

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28
Q

18:3

A

Delta 9,12,15) [ARACHIDONIC ACID]

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29
Q

double-bond positioning within the carbon chain of MUFA’s generally at

A

DELTA 9

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30
Q

These family relationships become apparent when double-bond position is specified relative to the methyl (noncarboxyl) end of the fatty acid carbon chain. Double-bond positioning determined in this manner is denoted by using the Greek lowercase letter

A

OMEGA

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31
Q

_____ _____location of the first two additional double bonds in PUFAs

A

DELTA 12 AND DELTA 15

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32
Q

A PUFA with the structural parameters

A

20:4(D5,8,11,14). [ARACHIDONIC ACID]

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33
Q

18:0

A

Stearic acid

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33
Q

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

A

OMEGA-3

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34
Q

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

A

OMEGA-6

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35
Q

14:0

A

Palmitic Acid

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35
Q

12:0

A

lauric acid

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36
Q

20:0

A

arachidic acid

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36
Q

18:1 Delta-9 omega-9

A

oleic acid

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36
Q

18:2 D9,12

A

linoleic acid

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36
Q

16:1 Delta-9 omega-7

A

palmitoleic acid

37
Q

18:3 D9,12,15 omega-3

A

linolenic acid

37
Q

20:4 D5,8,11,14 omega-6

A

arachidonic acid

38
Q

20:5 D5,8,11,14,17 omega-3

A

EPA eicosapentaenoic acid

39
Q

22:6 Delta 4,7,10,13,16,19 omega-3

A

DHA (docosahexaenoic acid

39
Q

In which of the following pairs of fatty acids are both members of the pair polyunsaturated fatty acids

A
  • 18:2 acid and 18:3 acid
40
Q

Which of the following statements concerning fatty acid is correct?

A
  • They are rarely found in the free state in nature
41
Q

The double bond present in a monounsaturated fatty acid almost always

A
  • is in a cis-configuration
41
Q

Which of the following fatty acids is ab omega-6 fatty acids?

A

CH3-(CH2)4- CH=CH-(CH2)8—COOH

42
Q

● for fatty acids is a direct function of carbon chain length (solubility decreases as carbon chain length increases___

A

water solubility

42
Q

● The physical properties of fatty acids, and of lipids that contain them, are largely determined by the

A

length and degree of unsaturation of the fatty acid carbon chain

43
Q

● essentially insoluble in water

A

long-chain fatty acids

44
Q

● have a slight solubility in water

A

short-chain fatty acids

45
Q

● for fatty acids are strongly influenced by both carbon chain length and degree of unsaturation (number of double bonds present).

A

increases as carbon chain length increases) [Melting points]

46
Q

● The greater the degree of unsaturation, the greater the reduction in ___

A

melting points

47
Q

_____ tend to be solids at room temperature

A

long-chain saturated fatty acids

48
Q

_____ tend to be liquids at room temperature

A

long-chain unsaturated fatty acids

49
Q

● The greater the number of double bonds, the less efficient the ________As a result, unsaturated fatty acids always have fewer intermolecular attractions, and therefore lower melting points, than their saturated counterparts

A

packing

49
Q

The double bonds in unsaturated fatty acids, which generally have the cis configuration, produce________ in the carbon chains of these molecules. These prevent unsaturated fatty acids from packing together as tightly as saturated fatty acids

A

bends

49
Q

In which of the following pairs of fatty acids does the first listed acid have a lower melting point than the second listed?

A
  • 18:2 acid and 18:0 acid
49
Q

In which of the following pairs of fatty acids does the first listed acid have a greater water solubility than the second listed acid?

A
  • 16:0 acid an 18:0 acid
50
Q

____ most widespread energy-storage material within cells

A

carbohydrate glycogen

51
Q

_____ concentrated primarily in special cells (adipocytes) that are nearly filled with the material

A

[Triacylglycerol]

52
Q

Adipose tissue containing these cells is found in various parts of the body ___

A

under the skin, in the abdominal cavity, in the mammary glands, and around various organs

53
Q

● much more efficient at storing energy than is glycogen because large quantities of them can be packed into a very small volume is

A

Triacylglycerol

53
Q

● most abundant type of lipid present in the human body

A

energy-storage lipids

53
Q
A
54
Q

● The alcohol involved in triacylglycerol formation is always

A

Glycerol

54
Q

● In terms of functional groups present, triacylglycerols are?

A

triesters

54
Q

● a compound produced from the reaction of an alcohol with a carboxylic acid.

A

ester

55
Q

● three-carbon alcohol with three hydroxyl groups

A

triacylglycerol

55
Q

● In the esterification reaction producing a triacylglycerol, a single molecule of glycerol reacts with__________ each of the three hydroxyl groups present is esterified

A

3 fatty acid molecule

56
Q

____ is a lipid formed by esterification of three fatty acids to a glycerol molecule

A

triacylglycerol

57
Q

___ the portion of a carboxylic acid that remains after the -OH group is removed from the carboxyl carbon atom

A

acyl group

58
Q

● An older name that is still frequently used for a triacylglycerol is?

A

triglyceride

58
Q

______ is a triester formed from the esterification of glycerol with three identical fatty acid molecules

A

simple triacylglycerol

58
Q

___ molecules contain three fatty acid residues (three acyl groups) attached to a glycerol residue

A

triacylglycerol]

59
Q

____ is a triester formed from the esterification of glycerol with more than one kind of fatty acid molecule

A

mixed triacylglycerol

60
Q

● Is a triacylglycerol mixture that is a liquid at room temperature (25C).

A

oil

61
Q

● composed largely of triacylglycerols in which saturated fatty acids predominate, although some unsaturated fatty acids are present. Such triacylglycerols can pack closely together because of the “linearity” of their fatty acid chains higher melting points obtained from animals
saturated fatty acids are more prevalent

A

fat

61
Q

● is a triacylglycerol mixture that is a solid or a semi-solid at room temperature (25C).

A

fat

62
Q

● contain triacylglycerols with larger amounts of mono- and polyunsaturated fatty acids than those in fats. Such triacylglycerols cannot pack as tightly together because of “bends” in their fatty acid chains
come from plants, although there are also fish oils
lower melting points.
unsaturated fatty acids are more prevalent

A

oil

62
Q

● highly saturated. This oil is a liquid not because it contains many double bonds within the fatty acids but because it is rich in shorter-chain fatty acids, particularly lauric acid

A

coconut oil

62
Q

How many structural “subunits” are present in the block diagram for a triglycerols

A

4

63
Q

How many different simple triglyceride molecules can be produced that include glycerol, stearic acid and palmitic acid as part of their structure?

A

zero

63
Q

How many ester linkages are present in a triacylglycerol molecule?

A

3

64
Q

How many different mixed triglyceride molecules can be produced that include glycerol, stearic acid and palmitic acid as part of their structure?

A
  • four
65
Q

Which of the following is a distinguishing characteristic between fats and oils?

A
  • physical state at room temperature
65
Q

Unsaturated fatty acid residues are structural components of?

A
  • both fats and oils
66
Q

● bad fat, increase heart disease risk

A

saturated fat

66
Q

● Total fat intake recommendation

A

(30% of total calories—with up to 15% coming from monounsaturated fat, up to 10% from polyunsaturated fat, and less than 10% from saturated fats.)

67
Q

● Good fat, decreases both heart disease and breast cancer risk ,include olive, avocado, and canola oils, help reduce the stickiness of blood platelets. This helps prevent the formation of blood clots and may also dissolve clots once they form

A

monounsaturated fat)
● both good and bad fat, reduce heart disease risk but promote the risk of certain types of cancers, (polyunsaturated fat)

68
Q

● Good sources of MUFA

A

Tree nuts and Peanuts

69
Q

● In the 1980s, researchers found that the Inuit people of Greenland exhibit a low incidence of heart disease despite having a diet very high in fat. This contrasts markedly with studies on the U.S. population, which show a correlation between a high-fat diet and a high incidence of heart disease. What accounts for the difference between the two peoples?

A

(The Inuit diet is high in omega-3 fatty acids (from fish), and the U.S. diet is high in omega-6 fatty acids (from plant oils)

70
Q

also called fatty fish because of the extra amounts of fat they have for insulation against the cold, contain more omega-3 acids than leaner, warm-water fish

A

Cold-water fish

71
Q

● cold water fishes high on omega 3

A

albacore tuna, salmon, and mackerel)

71
Q

● leaner warm fish

A

cod, catfish, halibut, sole, and snapper

72
Q

● In 2001, the FDA gave approval for manufacturers of baby formula to add the fatty acids_________ and _______to infant formulas. Human breast milk naturally contains these acids, which are important in brain and vision development. Because not all mothers can breast-feed, health officials regulate the ingredients in infant formula so that formula-fed babies get the next best thing to mother’s milk.

A

● DHA (docosahexaenoic acid) and AA (arachidonic acid)

73
Q

● Two essential fatty acids that are needed for proper membrane structure and (2) serve as starting materials for the production of several nutritionally important long chain omega-6 and omega-3 acids

A

Linoleic acid and Linolenic acid)

73
Q

● fatty acid needed in the human body that must be obtained from dietary sources because it cannot be synthesized within the body, in adequate amounts, from other substances

A

(essential fatty acids

73
Q

___ is the primary member of the omega-6 acid family, the starting material for the biosynthesis of arachidonic acid, the major starting material for eicosanoids— substances that help regulate blood pressure, clotting, and several other important body functions ____

A

18:2 , Linoleic

74
Q

______ is the primary member of the omega-3 acid family, the starting material for the biosynthesis of two additional omega-3 fatty acids— EPA and DHA____

A

18:3, (linolenic)

74
Q
A
75
Q
A
75
Q

● What happens if the essential acids are missing from the diet?

A

● (the skin reddens and becomes irritated, infections and dehydration are likely to occur, and the liver may develop abnormalities)

75
Q

● important constituents of the communication membranes of the brain and are necessary for normal brain development, also active in the retina of the eye

A

● EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid)

76
Q

● substances that replicate the taste, texture, and cooking properties of fats but are themselves not lipids

A

artificial fats

77
Q

● Omega-3 Acids

A

[linolenic acid (18:3); eicosapentaenoic acid (20:5); docosahexaenoic acid (20:6)]

78
Q

● Omega 6 acids

A

linoleic acid (18:2); arachidonic acid (20:4)]

79
Q

In terms of human body response to dietary fat, which of the following is considered to be “good fat”

A
  • monounsaturated fats
79
Q

Current dietary recommendations for Americans, relative to omega-3 and omega-6 fatty acids, include a recommended increase in?

A
  • both omega-3 and omega-6 fatty acid intake
79
Q

Linolenic acid and linoleic acid, the essential fatty acids, are, respectively,

A
  • 18:2 and 18:3 fatty acids

BIOCHEM LIPIDS (11 decks)

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