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Lipids Flashcards

1
Q

General properties of lipids

A

•serve as food for the body
•generally insoluble in water
•soluble in non-polar organic solvents like:
Ether
Acetone
Carbon tetrachloride
•contain CHO sometimes N and P
•yield fatty acids on hydrolysis or combine with FA to form esters
•take part in plant and animal metabolism

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2
Q

Straight chain organic acids

Found in natural fats (usually contain even number of C)

A

Fatty acids

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3
Q

Contain only single bonds between C atoms

A

Saturated fatty acid

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4
Q

Contain a few double bonds between C atoms

A

Unsaturated FA

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5
Q

Saturated fatty acids

A 
Butyric
Caproic
Caprylic
Capric
Lauric
Myristic
Palmitic
Stearic
Arachidic
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6
Q

Formula of butyric

A

C3H7COOH

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7
Q

Source of butyric

A

Butter fat

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8
Q

Formula of Caproic

A

C5H11COOH

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9
Q

Source of caproic

A

Butter fat

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10
Q

Formula of caprylic

A

C7H15COOH

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11
Q

Source of caprylic

A

Coconut oil

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12
Q

Formula of capric

A

C9H19COOH

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13
Q

Source of capric

A

Palm oil

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14
Q

Formula of lauric

A

C11H23COOH

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15
Q

Source of lauric

A

Laurel

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16
Q

Formula of Myristic

A

C13H27COOH

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17
Q

Source of myristic

A

Nutmeg oil

Coconut oil

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18
Q

Formula of palmitic

A

C15H31COOH

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19
Q

Sources of palmitic

A

Palm oil
Lard
Cottonseed oil

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20
Q

Formula of stearic

A

C17H35COOH

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21
Q

Source of stearic

A

Plant and animal fats (lard)

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22
Q

Formula of arachidic

A

C19H39COOH

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23
Q

Source of arachidic

A

Peanut oil

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24
Q

Unsaturated fatty acids

A

Oleic
Linoleic
Linolenic
Arachidonic

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25
Q

Formula of oleic

A

C17H33COOH

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26
Q

Source of oleic

A

Olive oil

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27
Q

Formula of linoleic

A

C17H31COOH

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28
Q

Source of linoleic

A

Linseed oil

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29
Q

Formula of linolenic

A

C17H29COOH

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30
Q

Source of linolenic

A

Linseed oil

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31
Q

Formula of arachidonic

A

C19H31COOH

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32
Q

Sources of arachidonic

A

Animal tissues
Corn oil
Linseed oil

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33
Q

Categories of unsaturated FA

A

Monounsaturated
Polyunsaturated
Eicosanoids

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34
Q

Contains only 1 double bond

A

Monounsaturated

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35
Q

Contains many double bonds

A

Polyunsaturated

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36
Q

Eicosanoids

A

Prostaglandins
Leukotrienes
Prostacyclins
Thromboxanes

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37
Q

Classification of lipids

A

Simple
Compound
Derived
Miscellaneous lipids

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38
Q

Ester is formed on the reaction of FA with various alcohols

A

Simple

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39
Q

Simple lipids

A 
Fats
Oils
Waxes
Cholesterol esters
Vitamin A esters
Vitamin D esters
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40
Q

Esters of glycerols and FA

A

Fats

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41
Q

Other name of oils

A

Glycerides

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42
Q

Oils are found in-

A

Seeds
Roots
Fruits

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43
Q

Liquid fats at room temperature

44
Q

FA esters of other alcohols, not glycerol

Products of both animal and plant origin

45
Q

Esters of FA with cholesterol

A

Cholesterol esters

46
Q

Esters with vitamin a

A

Vitamin a esters

47
Q

Esters with vitamin vitamin d

A

Vitamin d esters

48
Q

Compound lipids

A 
Phopholipids
Glycolipids or cerebrosides
Sulfolipids
Lipoproteins
Lipopolysaccharides
49
Q

Esters of FA containing other groups in addition to alcohols and FA

A

Compound lipid

50
Q

Contain phospheric acid and nitrogenous base

A

Phospholipids

51
Q

Contains CHO and N but no phosphoric acid

A

Glycolipids or cerebrosides

52
Q

With SO group

A

Sulfolipids

53
Q

Lipids attached to plasma and other proteins

A

Lipoproteins

54
Q

Attached to polysaccharides

A

Lipopolysaccharides

55
Q

substances derived from group I and II by hydrolysis

A

derived lipids

56
Q

derived lipids

A

saturated and unsaturated FA and their derivatives

monoglycerides and diglycerides

alcohols

57
Q

Miscellaneous lipids

A

aliphatic hydrocarbon
carotenoids, squalene and other terpenes
vitamin D, E,K

58
Q

Miscellaneous lipids found in liver fat

A

Aliphatic hydrocarbon

59
Q

Occurence of fats

A

widely distributed among plants and animals

found in all animal tissues: between muscles, around all organs, in bone marrow, adipose tissue directly under skin

60
Q

percentage of fat in bone marrow

61
Q

structure of fats

A

esters formed by combination of FA with 1 particular alcohol and glycerol

62
Q

Most Important Animal Fats

A

Tallow
Lard
Suet
Butter

63
Q

separated from fibrous tissues of
cattle
sheep
horses

64
Q

fat surrounding the interior of the body

entrails/intestines

65
Q

hard fat around the kidneys

66
Q

fat from milk

67
Q

Consistency of fats

A

depends upon the various glycerides that are present

68
Q

liquid to -6 degrees C

69
Q

solids up to 65.5 to 71.6 degrees C

A

palmitin and stearin

70
Q

contain larger amount of olein

A

vegetable fats

71
Q

contain more palmitin and stearin

A

animal fats

72
Q

Physiological Importance of Fats

A 
Fuel
Reserve supply of fuel
Protector
Insulation
Supplies Essential FA in body
Constituent of protoplasm
73
Q

highest energy giving foods

74
Q

1 gram of fat gives

A

9500 calories of heat

75
Q

remains inert under the skin and abdominal regions until needed during illness and starvation

A

Reserve supply of fuel

76
Q

nerve endings and delicate organs

77
Q

protects from cold, limits heat loss

A

Insulation

78
Q

high molecular weight solid alcohol of a cyclic structure

79
Q

most important sterol
present in all living cells
constituent of gallstones
can be deposited in the walls of arteries in arteriosclerosis and in kidneys

A

cholesterol

80
Q

Important Role of Cholesterol

A

In a dynamic state once it is in the body

Ingested and manufactured by the liver are used by the body to make other molecules (bile salts)

Serum (blood) cholesterol level controls the amount of cholesterol synthesized by the liver

Along with fat is transported from the liver to the peripheral tissues by lipoproteins

81
Q

is secreted by the dorsal surface of the tongue and acts on the triglycerides (found in milk)

A

lingual lipase

82
Q

optimum pH of the lingual lipase

A

between 4.0 to 4.5

83
Q

pH range of activity to continue its activity even at the low pH of the stomach

A

between 2.0 to 7.5

84
Q

produces small fat droplets

A

Churning action

85
Q

hydrolyze some (10%) TAGs

A

gastric lipase

86
Q

is present in stomach

very little digestion of fats

A

gastric lipase

87
Q

pH of stomach

88
Q

optimum pH of gastric lipase

89
Q

catalyzes the hydrolysis of fats into FA and glycerol

A

pancreatic lipase

90
Q

hydrolysis of fats into FA an glycerol forms into fatty acid

91
Q

emulsifies fats so that they can be acted upon readily by pancreatic lipase

92
Q

Reacion of Small intestine digestion

A

fat +2H2o –> monoacylglycerol + 2 free fatty acids

lipase

93
Q

in the intestinal cells they are

A

repacked into TAGs to form chylomicrons

94
Q

produced in the liver and stored in the gallbladder

95
Q

absorbs some of the water and other substances from the liver and changes its composition slightly

A

gallbladder

96
Q

a yellowish brown to green viscous liquid

97
Q

pH of bile

serves to neutralize the acid entering the stomach

contains the bile salts, bile pigments and cholesterol

has no digestive enzymes

end product of cholesterol

acts in the removal of many drugs and poisons from the body

98
Q

Absorption of Fats

A

During digestion, fats are completely hydrolyzed to FA and glycerol then they are absorbed into the intestinal mucosa

They are resynthesized in the lymph and blood stream, they appear milky and they are now called chyle

By the process of contraction of villi, they are passed through large lymphatics, enters the blood stream and distributed to the tissues of the body

Some are oxidized and the rest are stored as fat.

99
Q

composition of bile

A

bile salts
bile pigments
cholesterol

100
Q

a milky bodily fluid consisting of lymph and emulsified fats, or free fatty acids (FFAs)

101
Q

oxidized fat

A

acetyl coa

102
Q

Number of double bonds in oleic acid

103
Q

Number of double bonds in arachidonic

104
Q

Number of double bonds in linolenic

105
Q

Number of double bonds in linoleic

105
Q

Small fat droplets

Biochem (7 decks)

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