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LIPIDS > Lipids chem > Flashcards

Lipids chem Flashcards

1
Q

LIPIDS: BIOLOGICAL FUNCTION 9

A

Storage of Energy, Insulation from environment, Water Repellant, Buoyancy control and acoustics in marine mammals, Membrane Structure, Cofactors for Enzymes, Signaling molecules, Pigments, Antioxidants

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2
Q

Classification Lipids 7

A

Fatty Acids, Waxes, Triglycerides, Phospholipids and Glycolipids, Steroids, Ecosanoids, Membranes

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3
Q

Eight Major Categories of Biological Lipids

A

Fatty Acids, Glycerolipids, Glycerophospholipids, Spingolipids, Sterol Lipids, Prenol lipids, Saccharolipids, Polyketides

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4
Q

2 major categories based on structure and function:

A

Lipids that contain fatty acids (Complex lipids)
Lipids that do not contain fatty acids

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5
Q

Two major categories based on their reaction thru
saponification:

A

Saponifiable lipids
Nonsaponifiable lipids

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6
Q

Saponifiable lipids types 2

A

Simple lipids
Complex lipids

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7
Q

are the building blocks of many lipids.

A

Fatty Acid

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8
Q

Saturated Fatty Acid General Formula

A

CH3(CH2 )nCOOH

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9
Q

Necessary for specific biochemical functions and
must be supplied in the diet.

A

Essential fatty acids

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10
Q

Two nomenclature systems are used to identify the
length and double bond in the fatty acid

A

Delta Numbering, Omega Numbering

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11
Q

fatty acids that are essential nutrients

A

Omega-3 fatty acid

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12
Q

Two types of unsaturated fatty acids

A

Omega-3, Omega-6

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13
Q

Omega 3 Fatty Acid benefits in human body

A

reduce the risk of cardiovascular disease by
decreasing blood clot formation, blood triglyceride
levels, and growth of atherosclerotic plaque.

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14
Q

precursor for the synthesis of
prostacyclin, which inhibits clumpingof
platelets and thus reduces clot formation.

A

EPA

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15
Q

one of the major fatty acids in the
phospholipids of sperm and brain cells, as well
as in the retina; it has also been shown to
reduce triglyceride levels, although the
mechanism is not understood.

A

DHA

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16
Q

Seems to reduce the incidence of
cardiovascular disease, however it is not clear
whether it acts alone or because it is the
precursor of DHA and EPA

A

ALA

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17
Q

Also an essential fatty acid, required for the
synthesis of arachidonic acid,

A

Linoleic acid

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18
Q

are precursors of prostaglandins
that exhibit anti-inflammatory effects

A

Omega 3 FA

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19
Q

are precursors to prostaglandins
that have inflammatory effects.

A

Omega-6 FA

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20
Q

Decreases as the chain length increases.

A

Solubility

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21
Q

Decreases as the chain length decreases. Decreases as the number of double bonds increases.

A

Melting Point

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22
Q

Have straight –chain structures that allow
their molecules to fit close together and form
strong attractions.

A

Saturated FA

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23
Q

form by partial dehydrogenation of unsaturated fatty acids.

A

Trans fatty acids

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24
Q

Are esters composed of three fatty acids
joined to the trihydroxy alcohol, glycerol.

A

Triglycerides or triacylglycerols (TAG)

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25
Q

The advantage of fats over polysaccharides:

A

Fatty acids carry more energy, Fatty acids carry less water

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26
Q

if the reacting fatty acid molecules are not all identical,

A

Mixed Triacylglycerol

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27
Q

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

A

Simple Triacylglycerol

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28
Q

Current recommended amounts are: total fat
intake in calories:
- Monounsaturated fat
- Polyunsaturated
- Saturated fats

A

15%
10%
< 10%

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29
Q

Bad Fats vs. Good fats
o Saturated fats
o Monounsaturated fats
o Trans-monounsaturated fats
o Polyunsaturated fats
o Omega 3 and 6 are important “good fats”

A

= “bad fats”
= “good fats”
= “bad fats”
= both good and bad
= are important “good fats”

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30
Q

Heart SatFat Graph

A

Canola Oil
Safflower Oil
Sunflower Oil
Corn Oil
Olive Oil
Soybean Oil
Margarine, tub*
Peanut Oil
Margarine, stick*

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31
Q

No heart SatFat Graph

A

Cottonseed Oil
Solid Vegetable shortening
Lard
Palm Oil
Butter
Palm Kernel Oil
Coconut Oil

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32
Q

Physical Properties of Tags:
Pure fats and oils are….

A

colorless, tasteless, and odorless.

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33
Q

The characteristic colors, odors, and flavors
associated with lipids are imparted to them by

A

foreign substances

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34
Q

They are poor conductors of heat and electricity and therefore, serves as _______

A

excellent insulators for the body.

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35
Q

CHEMICAL PROPERTIES OF TAGs 5

A

Hydrogenation
Halogenation
Hydrolysis
Oxidation
Saponification

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36
Q

Addition of H2 to double bonds of unsaturated fatty acids in lipids, converting them to single bonds of saturated fatty acids.

A

HYDROGENATION

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37
Q

Complete hydrogenation gives a __________,
whereas the partial hydrogenation of a liquid vegetable
oil changes it to a _____________.

A

very brittle product; soft, semisolid fat.

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38
Q

Addition of water to ester bonds of lipids in
the presence of strong acids or digestive
enzymes called ________

A

Lipases; HYDROLYSIS

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39
Q

Addition of halogen across double (=) bond, this increases degree of saturation
- A test for unsaturation

A

HALOGENATION

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40
Q

Reaction of lipids with a strong base (alkaline hydrolysis) to give glycerol and salts of the fatty acids (called _____).

A

SAPONIFICATION; soaps

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41
Q

Products of the reaction are (Saponification)

A
  • An alcohol
  • An ionized salt which is a soap.
  • Soaps have a long uncharged hydrocarbon tail
  • Also have a negatively charged carboxylate group at end.
  • Form micelles that dissolve oil and dirt particle.
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42
Q

The salts of fatty acids are also called _____,
and are considered ______. meaning they
have a part that is _______ along with
a part that is __________.

A

Soaps; amphipathic; very hydrophobic; very hydrophilic

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43
Q

They do not form insoluble products with hard
water.

A

Detergents

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44
Q

Double bonds in triacylglycerols are subject to
oxidation with oxygen in air (an oxidizing agent)
－Leads to C=C breakage

A

OXIDATION

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45
Q

Fat and oil develops a disagreeable odor caused by hydrolysis and oxidation.

A

Rancidity

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46
Q

Under moist and warm conditions, hydrolysis of the ester linkages occurs, liberating the volatile acids (butyric or caproic acids). Microorganisms present in the air furnish the enzyme (lipases) that catalyze the process.

A

Hydrolytic rancidity

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47
Q

Occurs in triglycerides containing unsaturated fatty acid

A

Oxidative rancidity

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48
Q

Are compounds added to foods in very small amounts (0.01–0.001%) to suppress rancidity. They have a greater affinity for oxygen than the lipid to which they are added and thus function by preferentially depleting the supply of adsorbed oxygen. Some naturally occurring
antioxidants used in the food industry are _____, ______, ________

A

Antioxidants; BHT, BHA, Vitamin E

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49
Q

An ester of a saturated fatty acid and a long-chain alcohol, each
containing from 14 to 30 carbon atoms.

A

Waxes

50
Q

Found in the surfaces of leaves and stems and
serve to protect the plant from dehydration and
from invasion by harmful organisms.

A

Plant Waxes

51
Q

also serve as protective coatings; found on the
surface of feathers, skin, and hair and help keep these surfaces soft and pliable.

A

Animal Waxes

52
Q

is a mixture of a large number of lipids, including esters of triacontanol, and a long-chain alkane hentiacontane.

A

Beeswax

53
Q

Is a semipermeable structure that
defines the boundaries of all cell types

A

CELL MEMBRANE

54
Q

It is composed of lipids, proteins and
carbohydrates

A

Fluid Mosaic Model

55
Q

Semi-fluid composition allows

A

lateral diffusion

56
Q

The cell membrane has roles:

A
  1. Controlling the flow of ions into and out of the cells
  2. Uptake of nutrients and disposal of waste.
  3. Cell recognition and communication.
57
Q

The central architectural feature of biological membranes is a

A

double layer of lipids

58
Q

TYPES OF MEMBRANE LIPIDS

A

Phospholipids, Glycolipids, Cholesterol

59
Q

TWO BACKBONES FOR MEMBRANE LIPIDS

A

Glycerol
Sphingosine

60
Q

Primary constituents of cell membranes

A

GLYCEROPHOSPHOLIPIDS /phosphoglycerides

61
Q

Is the major component of most eukaryotic cell membranes.

A

PHOSPHATIDYLCHOLINE

62
Q

Vinyl ether analog of phosphatidylethanolamine

A

ETHER LIPIDS: PLASMALOGEN

63
Q

Aliphatic ether analog of phosphatidylcholine.

A

ETHER LIPIDS: PLATELETS-ACTIVATING FACTOR

64
Q

When a fatty acid is attached in amide linkage to the -
NH2 on C-2 of sphingosine, the resulting compound is
a

A

Ceramide

65
Q

three subclasses of sphingolipids, which
are all derivatives of ceramide,

A
  1. Sphingomyelins
  2. Glycosphingolipids
  3. Gangliosides
66
Q

Ceramide (sphingosine + amide-linked fatty
acid) + phosphocholine attached to the alcohol.
Abundant in myelin sheath that surrounds some nerve cells in animals.

A

Sphingomyelins

67
Q
  • Contains both a fatty acid and carbohydrate
  • Simple sphingoglycolipids are called ______: contains a single monosaccharide unit - either glucose or galactose
  • They occur primarily in brain (7% of dry mass)
A

Glycosphingolipids; cerebrosides

68
Q

Are glycosphingolipids with two or more sugars, usually D- glucose, D-galactose, or N-acetyl-D-galactosamine.

A

globosides

69
Q

are the most complex glycosphingolipids.

A

Gangliosides

70
Q

The structure of sugar is determined by an
expression of specific

A

glycosyltransferases

71
Q

Individuals with no active glycosyltransferase will have the _______

A

O ANTIGEN

72
Q

Individuals with a glycosyltransferase that
transfers an N-acetylgalactosaminegroup
have

A

A BLOOD GROUP

73
Q

Individuals with a glycosyltransferase that
transfers a galactose group have

A

B BLOOD GROUP

74
Q

Failure to correctly degrade gangliosides results in build-up of lipids in lysosomes, a dysfunction categorized as

A

“lysosomal storage disorders.”

75
Q

An example of a Lysosomal storage diseases

A

Tay-Sachs disease

76
Q

A lipid whose structure is based on a
fused ring system of three 6 carbon rings and
one 5 carbon ring.

A

STEROID

77
Q

A variety of steroid compounds are
formed. These include ___, _____, _____ and _____.

A

cholesterol, steroid hormones, bile acids and Vitamin D

78
Q

The most abundant animal steroid.

A

CHOLESTEROL

79
Q

Hardening of the arteries

A

Atherosclerosis

80
Q

Important Features of Biological Membranes (4)

A

Membrane Fluidity, Selective Permeability, Self- Healing Capability, Assymmetry

81
Q

A substance moves across a cell membrane by diffusion from a region of higher concentration to
a region of lower concentration.

A

Passive transport

82
Q

A substance moves across a cell membrane with the aid of a membrane protein from a region of higher concentration to a region of lower concentration.

A

Facilitated transport

83
Q

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

84
Q

Proteins involved in active transport are called

A

Pumps

85
Q

Are oxidized derivatives of sterols

A

Steroids

86
Q

Two major classes of steroid hormones:

A

Sex Hormones; Adrenocortical Hormones

87
Q

Sex Hormones (A,B,C)

A

A. Male sex hormones or Androgens
(Testosterone and Androsterone)

B. Female sex hormones or estrogens
(Estrone and Estradiol)

C. Progestin (Progesterone)

88
Q

Regulate a variety of metabolic processes.

A

Adrenocortical Hormones

89
Q

Adrenocortical Hormones (A,B)

A

A. Mineralocorticoids (e.g. Aldosterone)
B. Glucocorticoids (e.g. Hydrocortisone and Cortisone)

90
Q

Act like detergents in the small intestine where they keep the cholesterol in solution and emulsify fats, forming smaller fat globules that are more accessible to the lipases (fat digesting enzymes).

Produced by the liver (from cholesterol), stored in the
gall bladder and secreted into the intestine

A

BILE SALTS

91
Q

(80% cholesterol, colored by bile pigments) form when:
- The cholesterol level in bile is too high.
- The concentration of bile salts is too low.

A

GALLSTONES

92
Q

Lipid-soluble vitamins

A

A, D, E, and K

93
Q

Vitamin D Is Synthesized from

A

Cholesterol

94
Q

Is formed from cholesterol by the action of ultraviolet radiation from the Sun.

A

vitamin D3 (cholecalciferol),

95
Q

A deficiency of vitamin D can lead to _____, a deficiency of vitamin D can lead to

A

RICKETS

96
Q

Are lipids found in the oils of some
plants and flowers that give them their
characteristic odors and colors

A

TERPENES

97
Q

Terpenes are composed of two or more sections
containing five carbon conjugated structure
called

A

ISOPRENE

98
Q
  • Required for the formation of the visual pigment found in the retina of the eye.
  • Precursor for other hormones involved in signalling
A

VITAMIN A; RETINOL

99
Q

Prevents oxidation of unsaturated fatty acids in
cellular membranes (antioxidant).

A

VITAMIN E; alpha-tocopherol

100
Q

Needed in the formation of prothrombin for blood
clotting

A

Vitamin K: Phylloquinone

101
Q
  • Are arachidonic acid (20:4) derivatives:
  • Have profound physiological effects at extremely
    low concentrations.
  • Are hormone-like molecules.
  • Exert their effects in the tissues where they are
    synthesized.
  • Usually have a very short “life.”
A

EICOSANOIDS

102
Q

Three classes of Eicosanoids

A

a) Prostaglandins
b) Leukotrienes
c) Thromboxanes

103
Q

Brief summary of some of the biological processes

A
  1. Blood Clotting
  2. The Inflammatory Response.
  3. Reproductive System
  4. Gastrointestinal Tract
  5. Kidneys
  6. Respiratory tract.
104
Q

The most common and important complex lipids are

A

plasma lipoproteins

105
Q

The categories of lipoproteins are based on

A

Density

106
Q

Four major classes of human plasma lipoproteins:

A
  1. Chylomicrons
  2. Very low density lipoproteins (VLDL)
  3. Low-density lipoproteins (LDL)
  4. High-density lipoproteins (HDL)
107
Q

A human plasma lipoprotein:
- Density, less than 0.95 g/mL
- Produced by the intestine.
- Transport dietary lipid from intestine to other tissues
- The largest lipoproteins.

A

Chylomicrons

108
Q

A human plasma lipoprotein:
- Density, 0.95–1.019 g/mL.
- Produced by the liver
- Bind triglycerides synthesized in the liver and carry them to adipose and other tissues for storage.

A

Very low density lipoproteins (VLDL)

109
Q
  • Density, 1.019–1.063 g/mL.
  • Produced from IDL (Intermediate Density Lipoproteins) with loss of Apo C-II.
  • Carries cholesterol to peripheral tissues.
  • Help regulate cholesterol levels in those tissues
A

Low-density lipoproteins (LDL)

110
Q
  • Density, 1.063–1.210 g/mL.
  • Synthesized by liver and intestine
  • Bound to plasma cholesterol
  • Transport cholesterol from peripheral tissues
    (“reverse transport”) to the liver for removal
A

High-density lipoproteins (HDL)

111
Q

The Good Cholesterol; Carry cholesterol from organs
and blood to liver to get rid of it

A

HDL

112
Q

CHOLESTEROL LEVELS
- Good Level:
- Border Line:

A

Good level: below 200 mg/dl (low risk of heart disease).
- Border line: 240mg/dl (if higher at high risk).

113
Q

Are a structurally and functionally diverse class of molecules that are poorly soluble in water.

A

LIPIDS

114
Q

Are the main storage lipids.

A

Triacylglycerols

115
Q

Are the main constituents of membranes.

A

Phospholipids

116
Q

Play roles in cell recognition.

A

Sphingolipids

117
Q

Is both a membrane lipid and the precursor for steroid hormones.

A

Cholesterol

118
Q

Some lipids carry signals from _____ and ______

A

cell to cell and from tissue to tissue.

119
Q

What are the four types of lipids?

A

Fatty Acids, Steroids, Oils, Phospholipids, Triglycerides

120
Q

What is the monomer & polymer of lipids?

A
  • Monomers are glycerol and fatty acids;
  • Polymers called diglycerides, triglycerides
121
Q

Structurally, how do you tell the difference in carbs & lipids?

A

Structurally, carbohydrates are polymers that exist in different forms such as monosaccharides, disaccharides and polysaccharides. On the other hand, lipid is a nonpolymeric molecule that constitutes a glycerol molecule and three fatty acid chains.

122
Q

Difference of Saturated and Unsaturated Fats

A

Saturated Fats are solids at room temp. They are a type of fats that have predominantly single bond between molecules in the fatty acid chain. While, Unsaturated fats are liquids at room temp. They are a type of fats that have double bonds between molecules of the fatty acid acid. Moreover, Unsaturated fats are considered beneficial or healthy fats while Saturated fats are considered unhealthy and bad fats.

LIPIDS (1 decks)

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