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BIOCHEM (FINALS) > LIPIDS > Flashcards

LIPIDS Flashcards

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1
Q

four major classes of bioorganic substances:

A

*carbohydrates,
*lipids,
*proteins
*nucleic acids.

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2
Q

known as ‘fats provide a major way of storing chemical energy and carbon atoms in the body.’

A

Lipids

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3
Q

(a lipid) are the basic components of cell
membranes.

A

Phospholipids, glycolipids,
and cholesterol

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4
Q

total daily caloric intake of lipid

A

25-45%

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5
Q

LIPIDS

A

saturated fatty acid
vitamins
sterols
polyunsaturated fatty acids
trans fatty acid
monounsaturated fatty acids

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6
Q

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

A

STRUCTURE AND CLASSICATION OF LIPID

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7
Q

divide lipids into five
categories on the basis of lipid function:

A
  1. Energy-storage lipids (triacylglycerols)
  2. Membrane lipids (phospholipids, sphingoglycolipids,
    and cholesterol)
  3. Emulsification lipids (bile acids)
  4. Messenger lipids (steroid hormones and eicosanoids)
  5. Protective-coating lipids (biological waxes)
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8
Q

is a naturally occurring monocarboxylic
acid.

A

fatty acid

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9
Q

characterization of fatty acid (carbon chain length)

A

long-chain fatty acids (C12 to C26),
medium chain fatty acids (C8 and C10), or short-chain
fatty acids (C4 and C6).

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10
Q

classification of fatty acids

A
  • saturated fatty acids (SFAs)
  • monounsaturated fatty
    acids (MUFAs)
  • polyunsaturated fatty acids (PUFAs).
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11
Q

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

A

saturated fatty

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12
Q

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

A

monounsaturated fatty acid

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13
Q

MUFAs configuration

A

double bond is nearly always cis.

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14
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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15
Q

Fatty acid family

A

Omega-3
Omega-6
Omega-9

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16
Q

Name and structure of Omega-3

A

Alpha-Linoleic acid (ALA) 18:3 (n-3)
Eicosapentanoic acid (EPA) 20:5 (n-3)
Docosahexaenoic acid (DHA) 22:6
(n-3)

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17
Q

Name an structure of Omega-6

A

Linoleic acid (LA) 18:2 (n-6)
Gamma-linoleic acid (GLA) 18:3 (n-6)
Arachidonic acid (ARA) 20:4 (n-6)

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18
Q

Name and structure of Omega-9

A

Oleic acid (OA) 18:1 (n-9)

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19
Q

an 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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20
Q

an 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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21
Q

physical properties of fatty acids

A

are largely determined by the length and degree of unsaturation of the fatty acid carbon chain.

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22
Q

solubility decreases as carbon
chain length increases.

A

▪Water solubility

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23
Q

slight solubility in water.

A

short-chain fatty acids

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24
Q

essentially insoluble in water.

A

Long-chain fatty acids

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25
Q

is related to the polarity of the carboxyl group present.

A

slight solubility of short-
chain fatty acids

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26
Q

the non-polar nature of the hydrocarbon chain completely dominates solubility considerations.

A

longer chain fatty acids

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27
Q

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

A

melting points

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28
Q

physical properties of fatty acids

A

As carbon chain
length increases, melting point increases.

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29
Q

energy storage in lipids

A

triacyclglycerols

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30
Q

also function
within the body as energy-storage materials.

A

triacyclglycerols (lipids)

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31
Q

triacylglycerols are
concentrated primarily in

A

special cells (adipocytes)

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32
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.

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33
Q

Triacylglycerols are much more efficient at storing
energy than

A

glycogen (because large quantities of them can be packed into a very small volume.)

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34
Q

large quantities of
them can be packed into a very small volume.

A

large quantities of
them can be packed into a very small volume.

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35
Q

a single molecule of glycerol reacts
with three fatty acid molecules;

A

esterification reaction
producing a triacylglycerol

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36
Q

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

A

triacylglycerol/ triglyceride

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37
Q

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

A

An acyl group,

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38
Q
  • is a triacylglycerol mixture that is a solid or a semi-solid at room
    temperature (25 ̊C).
  • are obtained from animal sources.
  • composed largely of triacylglycerols in which
    saturated fatty acids predominate
A

fat

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39
Q
  • triacylglycerol mixture that is a liquid at room temperature
    (25 ̊C).
  • are obtained from plant sources.
  • contain
    triacylglycerols with larger amounts of mono- and
    polyunsaturated fatty acids
A

oil

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40
Q

pack closely together thus causing the higher melting points associated with fats.

A

“linearity”

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41
Q

cannot pack as tightly together results is lower melting points.

A

“bends”

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42
Q

A fish would have
some serious problems if its triacylglycerols __________ when it encountered cold water.

A

“solidified”

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43
Q

are colorless, odorless, and
tasteless.

A

▪Pure fats and pure oils

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44
Q

Current dietary fat
recommendations are that people limit their total fat
intake to 30% of total calories—with up to

A
  • 15% coming
    from monounsaturated fat,
  • 10% from
  • polyunsaturated fat,
  • less than 10% from saturated
    fats.
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45
Q

“bad fat”

A

saturated fats

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46
Q

“good fat”

A

monounsaturated fats

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47
Q

can be both “good fat” and “bad fat.”

A

polyunsaturated fats

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48
Q

fat that can increase heart disease risk

A

saturated fat

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49
Q

fat that can decrease both heart disease and breast cancer risk,

A

monounsaturated fat

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50
Q

can reduce heart disease risk but promote the risk of
certain types of cancers

A

polyunsaturated fat

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51
Q

Inuit people take exhibiting a low incidence of heart disease

A

omega -3 acids

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52
Q

U.S. population, which show a correlation
between a high-fat diet and a high incidence of heart
disease.

A

omega-6 fatty acids

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53
Q

are essential fats; have important benefit for your heart, brain and metabolism

A

omega-3

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54
Q

Controls blood clotting; enhances brain and joint function; muscle-building; reduces risk of
cancer, heart disease,
diabetes, inflammation

Fatty fish (salmon, mackerel, cod,
etc.)

A

Omega-3

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55
Q

Regulates brain functioning;
regulate growth and development;
stimulates hair and skin growth;
regulate metabolism; maintains
healthy bones and reproductive
system; increases inflammation

Most vegetable oils, nuts, and
grain-fed meats

A

Omega-6

56
Q

Reduces inflammation; reduces
insulin resistance,

Produced naturally by the body,

A

Omega-7

57
Q

Reduces inflammation; improves
joint health and healing; prevents
variety of diseases

can also be found in olive oil
and vegetable oils

A

Omega-9

58
Q

mackerel omega-3s grams

A

2.3

59
Q

needed in the human body that must be obtained from dietary sources

A

essential fatty acid

60
Q

two essential fatty acids:

A
  • Linoleic acid (18:2) - omega-6 acid family
  • linolenic acid (18:3) - omega-3 acid family.
61
Q

why essential fatty acids are important?

A
  • needed for proper membrane structure
  • starting materials for the production of several nutritionally important longer- chain omega-6 and omega-3 acids.
62
Q

what happens when these 2 are missing (essential acids) from diet

A

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

63
Q

has a much higher percentage of the essential fatty acids than cow’s milk.

A

Human breast milk

64
Q

is the starting material for the biosynthesis of
arachidonic acid.

A

▪Linoleic acid

65
Q

is the major starting material for
eicosanoids. Helps regulate blood pressure, clotting, and several other important body functions.

A

▪Arachidonic acid

66
Q

is the starting material for the biosynthesis
of two additional omega-3 fatty acids.

A

Linolenic acid

67
Q

are important constituents of the
communication membranes of the
brain and are necessary for normal
brain development.

are also active in the
retina of the eye.

A

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

68
Q

CHEMICAL REACTIONS OF TRIACYLGLYCEROLS

A

▪Hydrolysis
▪Saponification
▪Hydrogenation
▪Oxidation

69
Q

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

A

Hydrolysis of a triacylglycerol

70
Q

Triacylglycerol hydrolysis setting, requires the presence of an

A

acid or a base.

71
Q

hydrolysis products are
glycerol and fatty acids.

A

acidic conditions,

72
Q

is a reaction carried out in an
alkaline (basic) solution.

A

▪Saponification

72
Q

the hydrolysis
products are glycerol and fatty acid salts

A

basic conditions,

72
Q

FIGURE OF 1ST STEP

first step is the hydrolysis of the ester linkages to produce glycerol and three fatty acid molecules:

A

fat or oil + 3H2O → 3 fatty acids + glycerol

72
Q

For fats and oils, the
products of saponification are

A

glycerol and fatty
acid salts.

73
Q

FIGURE OF 2ND STEP

second step involves a reaction between the fatty
acid molecules and the base (usually NaOH) in the
alkaline solution. This is an acid–base reaction that
produces water plus salts:

A

3 fatty acids + 3NaOH → 3 fatty acid salts + 3H2O

73
Q

__ of animal fat is the process by which soap was made in pioneer times.

A

▪Saponification

73
Q

Soap making involved heating

A

lard (fat) with lye (ashes of wood, an impure form of KOH).

73
Q

soap is prepared by

A

hydrolyzing fats and oils under high pressure and high temperature.

73
Q

base of the soap

A

sodium carbonate

73
Q

is a chemical reaction involves hydrogen addition across carbon–carbon multiple bonds, which increases the degree of saturation as some double bonds are converted to single bonds.

A

Hydrogenation

73
Q

carbon–carbon double bonds present in the fatty acid
residues of a triacylglycerol

A

oxidation with
molecular oxygen (from air) as the oxidizing agent.

73
Q

Two naturally occurring antioxidants

A

vitamin C and vitamin E.

74
Q

% mass of a cell membrane can
be lipid materials; the rest is primarily protein.

A

80%

75
Q

three common
types of membrane lipids:

A

phospholipids,
sphingoglycolipids, and cholesterol.

76
Q

most abundant type of
membrane lipid.

A

▪Phospholipids

77
Q

platform molecule on which a
phospholipid is built

A

the 3-carbon alcohol glycerol
or a more complex C18 aminodialcohol called sphingosine.

78
Q

Glycerol-based phospholipids

A

glycerophospholipids,

79
Q

based on sphingosine

A

sphingophospholipids

80
Q

lipid that contains two fatty acids and a phosphate group esterified to a glycerol molecule and an
alcohol esterified to the phosphate group.

A

glycerophospholipid

81
Q

glycerophospholipids have four ester linkages as contrasted to three
ester linkages in

A

triacylglycerols.

82
Q

have structures based on the 18-carbon
monounsaturated aminodialcohol sphingosine.

A

Sphingophospholipids

83
Q

is a lipid that contains
both a fatty acid and a carbohydrate component attached to a
sphingosine molecule.

A

sphingoglycolipid

84
Q

the third of the three major types of membrane lipids,

  • is a steroid
A

▪Cholesterol,

85
Q

Cholesterol’s structure
differs markedly from that of other membrane lipids in that

A

(1) there are no fatty acid residues present and
(2) neither glycerol nor
sphingosine is present as the platform molecule.

86
Q

is a lipid whose structure is based on a fused- ring system that involves three 6-membered rings and one 5-membered ring.

A

steroid

87
Q

is a C27 steroid molecule that is a
component of cell membranes and a precursor for
other steroid-based lipids.

A

▪Cholesterol

88
Q

-ol ending in the name cholesterol
conveys the information that an ____ functional group is present; located on carbon 3 of the steroid nucleus.

A

alcohol functional group

89
Q

high food cholesterol with 410 mg

A

liver

90
Q

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

A

cell membrane

91
Q

is a two-layer-thick structure of
phospholipids and glycolipids with polar heads and non polar tails

A

lipid bilayer

92
Q

three distinct parts to the bilayer:

A
  • exterior polar “heads,”
  • the interior polar “heads,”
  • central nonpolar “tails,”
93
Q

the transport process in which a substance moves across a cell membrane by diffusion from a region of higher concentration to a region of lower concentration without the cellular energy.

A

Passive transport

94
Q

few types of molecules that can cross membranes in this manner.

A

O2, N2, H2O, urea, and ethanol,

95
Q

transport process in which a substance moves across a cell membrane, with the aid of membrane proteins,
from a region of higher concentration to a region of lower
concentration without the expenditure of cellular energy.

A

Facilitated transport

96
Q

transport process in which a substance moves across a cell membrane, with the aid of membrane proteins, against a
concentration gradient with the expenditure of cellular energy.

A

Active transport

97
Q

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

A

emulsifier

98
Q

Cholesterol derivatives called __ function as emulsifying agents that facilitate the absorption of dietary lipids in the intestine.

A

bile acids

99
Q

bile acids differ structurally from
cholesterol in three respects:

A
  1. They are **tri- or dihydroxy ** cholesterol derivatives.
  2. The carbon 17 side chain of cholesterol has been oxidized to a
    carboxylic acid.
  3. The oxidized acid side chain is bonded to an amino acid
    (either glycine or taurine)through an amide linkage.
100
Q

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

A

hormone

101
Q

is a hormone that is a cholesterol
derivative.

A

steroid hormone

102
Q

There are two major classes of steroid hormones:

A

(1) sex hormones (control
reproduction and secondary sex characteristics)
(2) adrenocorticoid hormones (regulate numerous biochemical processes in the body.)

103
Q

▪The sex hormones can be classified into three major
groups:

A
  1. Estrogens—the female sex hormones
  2. Androgens—the male sex hormones
  3. Progestins—the pregnancy hormones
104
Q

are synthesized in the ovaries and adrenal cortex and are
responsible for the development of female secondary sex
characteristics at the onset of puberty and for regulation of the
menstrual cycle.

A

Estrogens

105
Q

are synthesized in the testes and adrenal cortex and promote the development of secondary male characteristics.

  • promote muscle growth
A

Androgens

106
Q

are synthesized in the ovaries and the placenta and prepare the lining of the uterus for implantation of the fertilized ovum.

  • They also suppress ovulation
A

Progestins

107
Q

second major group of steroid hormones consists of the

A

adrenocorticoid hormones.

108
Q

There are two types of adrenocorticoid hormones.

A
  1. Mineralocorticoids control the balance of Na+ and K- ions in
    cells and body fluids.
  2. Glucocorticoids control glucose metabolism and counteract
    inflammation.
109
Q

is an oxygenated C20 fatty acid derivative that functions as a messenger lipid.

A

eicosanoid

110
Q

eicosanoid is derived from the Greek word eikos, which means

A

“twenty.”

111
Q

The metabolic precursor for most eicosanoids is

A

arachidonic acid, the 20:4 fatty
acid.

112
Q

The physiological effects of eicosanoids include mediation of

A
  1. The inflammatory response, a normal response to tissue damage
  2. The production of pain and fever
  3. The regulation of blood pressure
  4. The induction of blood clotting
  5. The control of reproductive functions, such as induction of labor
  6. The regulation of the sleep/wake cycle
113
Q

is a messenger lipid that is a C20-
fatty-acid derivative that contains a cyclopentane ring and oxygen-containing functional groups.

A

prostaglandin

114
Q

prostaglandins regulatory functions

A

raising body
temperature, inhibiting the secretion of gastric juices, relaxing and contracting smooth
muscle, directing water and electrolyte balance, etc.

115
Q

reduces inflammation and fever because it inactivates the enzyme needed for prostaglandin synthesis.

A

Aspirin

116
Q

is a messenger lipid that is a C20-fatty-acid derivative that contains a cyclic ether ring and oxygen-containing functional
groups.

A

thromboxane

117
Q

important function of thromboxanes

A

formation of blood clots.

118
Q

Thromboxanes are produced by

A

blood platelets and promote platelet aggregation.

119
Q

is a messenger lipid that is a
C20-fatty-acid derivative that contains three conjugated double bonds and hydroxy groups.

A

leukotriene

120
Q

Leukotrienes are found in

A

leukocytes (white blood cells).

121
Q

is a lipid that is a monoester of a long-chain fatty acid and a
long-chain alcohol.

A

biological wax

122
Q

Biological waxes are ______ unlike fats and oils, which
are _________

A

monoesters, triesters.

123
Q

is a pliable, water-repelling substance used particularly in
protecting surfaces and producing polished surfaces.

A

▪Wax

124
Q

is a particularly hard wax whose uses involve high-
gloss finishes:

A

Carnauba wax (Brazilian palm tree)

125
Q

mixture of waxes obtained from sheep wool, used as a base for skin creams and ointments intended to
enhance retention of water

A

Lanolin,

126
Q

is a mixture of long-chain alkanes
obtained from the processing of petroleum.

  • also called paraffin
    waxes, resist moisture and chemicals and
    have no odor or taste.
A

mineral wax

127
Q

beeswax component

A

candle wax.

BIOCHEM (FINALS) (5 decks)

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