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CHEM LECT > Lipids part 1 > Flashcards

Lipids part 1 Flashcards

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1
Q

T or F: Lipids share a common structural feature

A

False, they share a common PHYSICAL property, they are hydrophobic

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2
Q

With the context that Lipids are HYDROPHOBIC & NONPOLAR molecules…

Are lipids soluble in polar solvents?

A

No, lipids are only SOLUBLE in NONPOLAR SOLVENTS.

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3
Q

Lipids: Biological Functions (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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4
Q

Cofactors for enzymes (2)

A

Vitamin K: blood clot formation
Coenzyme Q: ATP synthesis in mitochondria

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5
Q

Signaling Molecules (4)

A

Paracrine hormones (act locally)
Steroid hormones (act body-wide)
Growth factors
Vitamins A and D (hormone precursors)

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6
Q

Red and Yellow causing Lipids

A

Canthaxanthin (red)

Zeaxanthin (yellow)

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7
Q

Type of lipid in the carboxylic acid family

A

Fatty Acids

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8
Q

Type of lipid consisting of Fatty Acids + Alcohols

A

Waxes

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9
Q

Type of lipid consisting of 3 Fatty acids + glycerol

A

Triglycerides

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10
Q

Type of lipid consisting of 2 Fatty acids + glycerol + phosphate + X

A

Phospholipids and glycolipids

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11
Q

Type of lipid which are derivatives of the fatty acid ARACHIDONIC ACID

A

Eicosanoids

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12
Q

Type of lipid which are derivatives of cholesterol

A

Steroids

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13
Q

Formed from phospholipids and glycolipids

A

Membranes

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14
Q

Major Categories of Biological Lipids (8)

A

FA - Fatty Acids
GL - Glycerolipids
GP - Glycerophospholipids
SP - Sphingolipids
ST - Sterol Lipids
PR - Prenol Lipids
SL - Saccharolipids
PK - Polyketides

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15
Q

Major categories based on structure and function

A

Lipids that contain fatty acids (complex lipids)
-Storage lipids
-Membrane lipids

Lipids that do not contain fatty acids
- Cholesterol
-Vitamins
-Pigments

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16
Q

The process in which esters are hydrolyzed under basic conditions (NaOH, KOH)

A

Saponification

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17
Q

Esters that undergo hydrolysis in basic solution to yield two or more smaller molecules

A

Saponifiable lipids

a. Simple lipids (fatty acid+alcohol) includes waxes and triglyceride.
b. Complex lipids (fatty acid +alcohol + other compounds) and includes phosphoglycerides and sphingolipids

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18
Q

Isoprenoids, Steroids, prostaglandines are nonsaponifiable lipids cannot be hydrolyzed into smaller components why?

A

Because nonsaponifiable lipids are not esters.

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19
Q

Among the SIMPLE LIPIDS there are:

Fats and Oils
and
Waxes

What do they yield?

A

Fats and Oils yield fatty acids AND GLYCEROL

Waxes yield fatty acids AND LONG CHAIN ALCOHOL

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20
Q

Among the COMPOUND LIPIDS there are:

Phospholipids
and
Glycolipids

What do they yield?

A

Phospholipids yield:
fatty acids
GLYCEROL or SPHINGOSINE
PHOSPHORIC ACID
AMINO ALCOHOL or AMINO ACID

Glycolipids yield:
fatty acids
SPHINGOSINE
CARBOHYDRATE (upon hydrolysis)

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21
Q

In long chain monocarboxylic acids there are two parts:

Nonpolar, hydrophobic tail (water ____)
Polar, Hydrophilic head (water ____)

A

Hydrophobic tail (water insoluble)
Hydrophilic head (water soluble)

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22
Q

Most Fatty Acids contain how many Carbon atoms?

A

12-18

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23
Q

Saturated Fatty Acid General Formula:

A

CH3(CH2)nCOOH

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24
Q

Unsaturated Fatty acid traits(2)

A

At least one carbon-to-carbon double bond;

Double bonds found are usually in cis-configuration

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25
Q

Essential fatty acids (2)

A

Linoleic and Linoleic

26
Q

Two types of unsaturated fatty acids (2)

A

Omega (w) - 3 fatty acids - An unsaturated fatty acid with its endmost double bond three carbons away from its methyl end

Omega (w) - 6 fatty acid - An unsaturated fatty acid with its endmost double bond six carbons away from its methyl end

27
Q

Omega-3 fatty acids reduce the risk of cardiovascular disease by decreasing these things: (3)

A

blood clot formation
blood triglyceride lvels
growth of atherosclerotic plaque

28
Q

Eicosapentaenoic acid (EPA) is a precursor for the synthesis of:

A

prostacyclin, inhibits clumping of platelets and thus reduces clot formation

29
Q

___ a major fatty acids in the phospholipids of ___ , ___ , and ___ cells. It also reduces triglyceride levels.

A

Docosahexaenoic acid (DHA)
Sperm, brain, retina

30
Q

reduces the incidence of cardiovascular disease, it is also the precursor of DHA and EPA

A

a-Linolenic acid (ALA)

31
Q

An essential fatty acid, required for the synthesis of arachidonic acid, the precursor for many ____ which exhibit anti-inflammatory effects. It is also an omega-6 fatty acid.

A

Linoleic acid
prostaglandins

32
Q

SFA
MUFA
PUFA

A

Saturated Fatty Acid
Monounsaturated Fatty Acid
Polyunsaturated Fatty Acid

33
Q

Solubility ___ as the chain length ___

A

decreases, increases

34
Q

Melting point ___ as the chain length ___ and the number of double bonds ___

A

decreases, decreases, increases

35
Q

___ have straight-chain structures that allow their molecules to fit close together and form strong attractions

A ___ into the hydrocarbon chain produces a rigid 30 degree bend.

A

Saturated fatty acids

Cis double bond

36
Q

Form by ____ of unsaturated fatty acids. Done to increase shelf life or stability at high temperature of oils used in cooking.

They pack more regularly and show higher melting points than cis forms.

A

Trans fatty acids, partial dehydrogenation

37
Q

Allows a given fatty acid to adopt an extended conformation.

A

Trans double bond

38
Q

Trans Fatty Acids ___ low density lipoproteins and ___ high density lipoproteins

A

Raises, Lowers

39
Q

The majority of fatty acids in biological systems.

Less soluble in water than fatty acids due to esterification of the carboxylate group

Less dense than water

A

Triacylglycerols

40
Q

Solid forms of triacylglycerols.

Some contain long chain saturated Fatty Acids

Predominantly Saturated

Animal source and Tasteless

Colorless and Odorless

A

Fats

41
Q

Liquid form of triacylglycerols

Plants or Fish has a higher content of unsaturated Fatty Acid

Predominantly Unsaturated

Colorless and Odorless

A

Oils

42
Q

The primary storage form of lipids.

A

Body fat

43
Q

Fatty acids carry more energy per carbon because:

Fatty acids carry less water per gram because:

Fats are for long-term (months) energy needs

A

they are more reduced

they are non polar

44
Q

A triester formed from the esterification of GLYCEROL + THREE IDENTICAL FATTY ACID molecules

A

Simple triacylglycerol

45
Q

The reacting fatty acid molecules are not all identical.

A

Mixed triacylglycerol

46
Q

Simple triacylglycerol steps:

A

Tri - rootword of FA - in

Tripalmitin

47
Q

Mixed triacylglycerol steps:

A

Replace “ic acid” with “o” for the first and second fatty acids
-sometimes you’ll put a prefix if there are doubles

Fatty acid in the third position replace “ic acid” with “-in”

Dioleopalmitin (Mixed)

48
Q

Recommended amounts are: total fat intake in calories
15%
10%
<10%

A

Monounsaturated fat
Polyunsaturated
Saturated Fats

49
Q

Good fats (3)

A

Monounsaturated fats
Omega 3
Omega 6

50
Q

Bad fats (3)

A

Saturated Fats
Trans-monounsaturated fats

51
Q

Good and Bad fats

A

Polyunsaturated fats

52
Q

Chemical Properties of TAGs (5)

A

Hydrogenation
Hydrolysis
Halogenation
Saponification
Oxidation

52
Q

Addition of H2 to double bonds of unsaturated fatty acids in lipids making them single bonds

A

Hydrogenation

53
Q

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

A

Hydrolysis

54
Q

Adding of halogen across double (=) bond, increases degree of saturation

A test for unsaturation

High I2 number indicates high degree of unsaturation

A

Halogenation

55
Q

Reaction of lipids with a strong base (ALKALINE HYDROLYSIS) to give glycerol and salts of the fatty acids (SOAPS)

Produces:
An alcohol
Ionized salt which is soap which form micelles that dissolve oil and dirt particles

A

Saponification

56
Q

Cleaning action of soap

A

Outer surfaces of micelles are hydrophilic so oil and fat are dispersed in the water layer and can be rinsed away

DETERGENTS do not form insoluble products with hard water.

57
Q

Double bonds in triacylglycerols are subject to oxidation with oxygen in air leads to C=C breakage

A

Oxidation

58
Q

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

Under moist and warm conditions, hydrolysis of the ester linkages occurs leading to volatile acids being freed.

Occurs in triglycerides containing unsaturated fatty acids

A

Rancidity

Hydrolytic rancidity

Oxidative rancidity

59
Q

Compounds added to foods in very small amounts suppress rancidity.

They have a greater affinity for oxygen than the lipid.

Naturally occurring antioxidants used in the food industry are BHT, BHA, vitamin E and vitamin C.

A

Antioxidants

60
Q

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

Insoluble and have high melting points

Storage of metabolic fuel in plankton
protection and pliability for hair and skin in vertebrates
waterproofing of feathers in birds
protection from evapotation in tropical plants and ivy
used by people in lotions, ointments, and polishes

A

Wax

CHEM LECT (11 decks)

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