Topic 19 Carboxylic and fatty acids, lipids Flashcards
Which of the following statements regarding triacylglycerols is TRUE? A. Increasing acyl chain saturation decreases the melting point B. Increasing acyl chain saturation increases the melting point C. Decreasing acyl chain length increases the melting point D. Decreasing acyl chain packing increases the melting point E. Increasing acyl chain length does not affect the melting point
B. Increasing acyl chain saturation
increases the melting point
Which of the following words DOES NOT describe glycerophospholipids? A. Amphipathic B. Aromatic C. Zwitterionic D. Abundant E. Diverse
B. Aromatic
Which of the following phosphodiester substituent groups are also found in polypeptides? A. Choline B. ethanolamine C. choline and ethanolamine D. Serine E. choline, serine and ethanolamine
D. Serine
Which of the following statements about triacylglycerols is true?
A. Triacylglycerols with high saturated fatty acid content exist as solids at room temperature
B. Triacylglycerols with high unsaturated fatty acid content are known as fats
C. Triacylglycerols are also called fatty acids
D. Triacylglycerols contain only single carbon-carbon bonds
A. Triacylglycerols with high saturated fatty acid content exist as solids at room temperature
What makes fatty acids unique to other carboxylic acids?
A. They have unusually highly-saturated alkyl groups
B. They have unusually long alkyl groups
C. Their alkyl groups are cyclic in structure
D. Their alkyl groups are unusually highly branched
E. They lack an alkyl group
B. They have unusually long alkyl groups
Fats and oils are types of which organic compound? A. Triacylglycerols B. Glycerophospholipids C. Fatty acids D. Polysaccharides E. Polypeptides
A. Triacylglycerols
Acetic acid is the common (or 'trivial') name of which of the following carboxylic acids? A. Methanoic acid B. Ethanoic acid C. Propanoic acid D. Butanoic acid E. Pentanoic acid
B. Ethanoic acid
Which of the following is the correct description of a saturated fat?
A. A fat comprising fatty acids that contain one double carbon-carbon bond
B. A fat comprising fatty acids that contain only single carbon-carbon bond
C. A fat comprising fatty acids that contain more than one double carbon-carbon bond
D. A fat comprising fatty acids that contain alternating single and double carbon-carbon bonds
B. A fat comprising fatty acids that contain only single carbon-carbon bond
Why do acids have high boiling and melting points?
There are two electronegative oxygen atoms, both of which participate in hydrogen bonding
Lipids
fats with vital functions in the body
Which fats have higher mp and bp: saturated or unsaturated? Why?
Saturated, they pack together more closely
Why are trans fats “bad”?
They mimic saturated fats
Draw the resonance stabilisation of a carboxylic acid
Inductive effect
pKa is reduced is the R group is more electronegative
Draw de carboxylation
