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LIPIDS (MOD 2) > LIPIDS MAIN > Flashcards

LIPIDS MAIN Flashcards

ALL CLASS EXCEPT MEMBRANE LIPIDS

1
Q

percentage of fat in the brain?

A

60

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2
Q

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

A

LIPIDS

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3
Q

TRUE / FALSE:
Lipids are insoluble in water but soluble in nonpolar organic solvents

A

TRUE

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4
Q

TRUE / FALSE:
Lipids do not have a common structural feature that serves as the basis for defining such compounds

A

TRUE

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5
Q

general functions of lipids

A
  • Efficient energy sources
  • Serve as thermal insulators
  • Structural components of the cell membrane
  • Serve as precursors for hormones
  • dissolve the vitamins, which are fat- soluble and assist their digestion
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6
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

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7
Q

TRUE / FALSE:
Lipids are soluble in polar organic solevnts

A

FALSE

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8
Q

identify which category of lipids:
Triacyglycerol

A

ENERGY STORAGE

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9
Q

TRUE / FALSE:
Lipids are insoluble in water

A

TRUE

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10
Q

identify which category of lipids:
biological waxes

A

PROTECTIVE- COATING LIPIDS

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11
Q

CATEGORIES OF LIPIDS BASED ON SAPONIFIABILITY

A

SAPONIFIABLE
NONSAPONIFIABLE

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12
Q

TRUE / FALSE:
Lipids are soluble in nonpolar organic solvents

A

TRUE

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13
Q

Saponifiable lipids

A

TAG, phospholipids, sphingoglycolipids, & biological waxes

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14
Q

identify which category of lipids:
steroid hormones and eicosanoids

A

MESSENGER LIPIDS

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15
Q

TRUE / FALSE:
Lipids are soluble in water

A

FALSE

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16
Q

identify which category of lipids:
Bile acids

A

EMULSIFICATION LIPIDS

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17
Q

nonsaponifiable lipids

A

cholesterol, steroid hormones, bile acids, eicosanoids

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18
Q

TRUE / FALSE:
Lipids’ characterization is based on solubility characteristics

A

TRUE

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19
Q

SAPON/NONSAPON:
TAG

A

SAPON

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20
Q

identify which category of lipids:
phospholipids, sphingolipids, cholesterol

A

MEMBRANE LIPIDS

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21
Q

hydrolysis of esters

A

SAPONIFIABILITY

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22
Q

SAPON/NONSAPON:
phospholipids

A

SAPON

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23
Q

SAPON/NONSAPON:
fats and oils

A

SAPON

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24
Q

SAPON/NONSAPON:
sphingoglycolipids

A

SAPON

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25
Q

easily hydrolyzed by NaOH

A

SAPON

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26
Q

SAPON/NONSAPON:
biological waxes

A

SAPON

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27
Q

building blocks of lipids

A

Fatty acids

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28
Q

SAPON/NONSAPON:
cholesterol

A

NONSAPON

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29
Q

naturally occurring monocarboxylic acid

A

Fatty acids

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30
Q

SAPON/NONSAPON:
steroid hormones

A

NONSAPON

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31
Q

FATTY ACIDS BASED ON CARBON CHAIN LENGTH

A
  1. long-chain fatty acids (C12 to C26)
  2. medium-chain fatty acids (C8 and C10)
  3. short-chain fatty acids (C4 and C6)
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32
Q

SAPON/NONSAPON:
bile acids

A

NONSAPON

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33
Q

carbon placement of long-chain FA

A

C12 to c26

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34
Q

SAPON/NONSAPON:
eicosanoids

A

NONSAPON

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35
Q

CLASSIFICATION OF FATTY ACID RESIDUES PRESENT IN TRIACYLGLYCEROL:

A

1) BASED ON DEGREE OF UNSATURATION
2) BASED ON CONFIGURATION OF DOUBLE BOND (either mono or polyunsaturated)
3) BASED ON LOCATION OF DOUBLE BOND

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36
Q

carbon placement of medium-chain FA

A

C8 and C10

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37
Q

CLASSIFICATION OF FATTY ACID RESIDUES PRESENT IN TRIACYLGLYCEROL: BASED ON DEGREE OF UNSATURATION

A

1) SATURATED FATTY ACIDS
2) MONOUNSATURATED FATTY ACIDS
3) POLYUNSATURATED FATTY ACIDS

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38
Q

carbon placement of short-chain FA

A

C4 and C6

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39
Q

the major starting material for eicosanoids, a substances that help regulate blood pressure, clotting, and several other important body functions

A

Arachidonic acid

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39
Q

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

A

SATURATED FATTY ACIDS

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40
Q

Deficiency of LINOLEIC ACID

A

1) a-linolenic acid causes scaly dermatitis (ichthyosis)
2) hairloss poor wound healing
3) visual and neurological abnormalities

40
Q

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

A

MONOUNSATURATED FATTY ACIDS

41
Q

EPA meaning

A

eicosapentaenoic acid

41
Q

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

A

POLYUNSATURATED FATTY ACIDS

42
Q

primary member of the omega-3 FA

A

LINOLENIC ACID

42
Q

Aka BAD FAT

A

SATURATED FATTY ACIDS

42
Q

Suppresses cardiac arrhythmia

A

LINOLENIC ACID

43
Q

dietary effect is an increase in heart disease risk

A

SATURATED FATTY ACIDS

43
Q

Reduces serum TAG

A

LINOLENIC ACID

44
Q

Aka GOOD FAT

A

MONOUNSATURATED FATTY ACIDS

44
Q

Decrease tendency of thrombosis

A

LINOLENIC ACID

45
Q

Dietary effect is a decrease in heart disease risk

A

MONOUNSATURATED FATTY ACIDS

45
Q

Decrease BP

A

LINOLENIC ACID

45
Q

Dietary effect is “mixed”;

A

POLYUNSATURATED FATTY ACIDS

46
Q

Reduce risk of cardiovascular mortality

A

LINOLENIC ACID

47
Q

As GOOD FAT- decrease heart
disease risk
As BAD FAT – increase cancer risk

A

POLYUNSATURATED FATTY ACIDS

48
Q

Little effect on LDL and HDL cholesterol levels

A

LINOLENIC ACID

49
Q

CLASSIFICATION OF FATTY ACID RESIDUES PRESENT IN TRIACYLGLYCEROL: BASED ON CONFIGURATION OF DOUBLE BOND (either mono or polyunsaturated)

A

1) -cis
2) -trans

49
Q

starting material for the biosynthesis of two additional omega-3 fatty acids EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) are important constituents of the communication membranes of the brain and are necessary for normal brain development. EPA and DHA are also active in the retina of the eye

A

LINOLENIC ACID

50
Q

contain in naturally occurring fatty acids associated with good fat

A

-cis

50
Q

DHA meaning

A

docosahexaenoic acid

50
Q

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

A

-trans

51
Q

PHYSICAL PROPERTIES OF FATTY ACIDS

A

1) WATER SOLUBILITY
2) MELTING POINT

52
Q

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

A

-cis

53
Q

direct function of carbon chain length; solubility decreases as carbon chain length increases

A

Water solubility

54
Q

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

A

-trans

55
Q

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

A

Melting points

56
Q

CLASSIFICATION OF FATTY ACID RESIDUES PRESENT IN TRIACYLGLYCEROL: BASED ON LOCATION OF DOUBLE BOND

A

1) Omega -3
2) Omega-6

57
Q

TRUE / FALSE:
As carbon chain length increases, melting point increases

A

TRUE

58
Q

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

A

Omega -3

59
Q

Most abundant type of lipids present in the body

A

TAG

60
Q

LINOLENIC ACID (18:3) is the primary member of this family & a precursor for EPA & DHA

A

Omega -3

61
Q

the main storage form of fatty acids

A

TAG

62
Q

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

A

Omega-6

63
Q

they account for greater than 90% of dietary fat intake

A

TAG

64
Q

LINOLEIC ACID (18:2) is the primary member of this family & a precursor for arachidonic acid

A

Omega-6

65
Q

More efficient at storing energy than glycogen

A

TAG

66
Q

C18H30O2

A

LINOLENIC ACID

67
Q

concentrated in adipocytes found under the skin, in the abdominal cavity, in mammary gland, etc

A

TAG

68
Q

C18H32O2

A

LINOLEIC ACID

69
Q

Lipid formed through esterification (ester linkage) of 3 fatty acid with glycerol

A

TAG

70
Q

a 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

71
Q

substitute term for TAG

A

FAT

72
Q

(18:2)

A

LINOLEIC ACID

73
Q

2 TYPES OF TRIACYLGLYCEROL

A

1) Simple Triacylglycerol
2) Mixed Triacylglycerol

74
Q

(18:3)

A

LINOLENIC ACID

75
Q

a triester formed from the esterification of glycerol with three identical fatty acids molecule

A

Simple Triacylglycerol

76
Q

primary member of the omega-6 FA

A

LINOLEIC ACID

77
Q

triester formed from the esterification of glycerol with more than one kind of fatty acid molecules

A

Mixed Triacylglycerol

78
Q

From vegetable oil

A

LINOLEIC ACID

79
Q

NATURALLY OCCURING MIXTURES OF TRIACYLGLYCEROL

A

1) FAT
2) OILS

80
Q

Decreases plasma cholesterol and decreases HDL

A

LINOLEIC ACID

81
Q

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

A

FAT

82
Q

Sources: Nuts, avocados, olives, soybeans

A

LINOLEIC ACID

83
Q

Generally, _____ are obtained from animal sources

A

FATS

84
Q

Deficiency:including a-linolenic acid causes scaly dermatitis (ichthyosis), hairloss poor wound healing, visual and neurological abnormalities.

A

LINOLEIC ACID

85
Q

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

A

OILS

86
Q

the starting material for the biosynthesis of arachidonic acid

A

LINOLEIC ACID

87
Q

FATS / OILS:
Solid or semisolid at room temp

A

FATS

88
Q

Arachidonic acid is the major starting material for eicosanoids, a substances that help regulate blood pressure, clotting, and several other important body functions

A

LINOLEIC ACID

LIPIDS (MOD 2) (5 decks)

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