Packet #15 Flashcards
Melting point decreases
When fatty acid double bonds increase, what happens to melting point?
saturated fatty acid
a long chain carboxylic acid containing only carbon-carbon single bonds
fat
a mixture of triacylglycerols that is solid because it contains a high proportion of saturated fatty acids
a long chain carboxylic acid containing only carbon-carbon single bonds
saturated fatty acid
a triester of glycerol with 3 fatty acids
triacylglycerol (triglyceride)
A lipid in which glycerol is linked by ester bonds to two fatty acids and one phosphate which is in turn linked by another ester bond to an amino alcohol (or other alcohol)
glycerophospholipids
oil
a mixture of triacylglycerols that is liquid because it contains a high proportion of unsaturated fatty acids
- Saturated fats (animal fats, also includes dairy fats, palm and coconut oils)
- Raises both good and bad cholesterol levels
Fat: (The neutral)
a long chain carboxylic acid containing one or more carbon-carbon double bonds
unsaturated fatty acid
unsaturated fatty acid
a long chain carboxylic acid containing one or more carbon-carbon double bonds
a steroid member of the class of lipids that all contain same four-ring system.
helps maintan rigidity of cell membrane
cholesterol
a carboxylic acid wqith a very long hydrocarbon tail (>12 usually)
Fatty acid
HDL cholesterol
- high density lipoprotein
- good cholesterol
- ball of fat, cholesterol and protein
- denser because it has more protein, less fat
- like a garbage truck (hauls away old cholesterol
- levels should be >60 mg/dL
- cis-unsaturated fats (olive oil, canola oil, cold water fish oils. . . )
- raises HDL levels but not LDL levels
Fat: The good
- low denisty lipoprotein
- less dense because it is more fat and less protein
- like a delivery truck - delivers fresh cholesterol to cells
- levels should be
LDL cholesterol
