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KINESIOL 1F03 Lecture 6: Topic 6

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jadekangaroo683

19 Feb 2016

School

McMaster University

Department

Course

Professor

Stuart Phillips

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Document Summary

The chemist"s view of fatty acids and triglycerides. Lipids are composed of carbon, hydrogen and oxygen: the lipid family consists of triglycerides, phospholipids and sterols, triglycerides are the most abundant in the body. Lipids are composed of carbon (c), hydrogen (h), and oxygen (o: since there is a greater proportion of c and h compared to o, they supply more energy compared to other nutrients. It is composed of chains of carbon (c) and hydrogen (h) attached. It has a carboxylic acid (cooh) at one end and a methyl (ch3) group at the other end. All fatty acids have an even number of carbons: acetic acid is the compound that gives vinegar its sour taste. Found in meats, fish and vegetable oils: these are the most abundant in food. Medium chain (6 10 c) and short chain (< 6 c) Found in dairy products: these are less abundant in food.

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Related Questions

25. Which of the following statements concerning fatty acids is incorrect?

A. fatty acids are rarely found in the free state in nature

B. double bonds present in fatty acids are almost always in a cis-configuration

C. at least 20 carbon atoms must be present in the carbon chain of a fatty acid

D. some fatty acids needed in the human body must be obtained from food because they cannot be synthesized with the body

26. In which of the following types of lipids are two ester linkages and one amide linkage present?

A. glycerophospholipids

B. sphingophospholipids

C. sphingoglycolipids

D. triacylglycerols

27. Which is the correct series of reactions in fatty acid synthesis?

A. Condensation, reduction, hydration, reduction

B. Condensation, oxidation, dehydration, oxidation

C. Reduction, hydration, reduction, thiolysis

D. Oxidation, hydration, oxidation, thiolysis

E. Condensation, reduction, dehydration, reduction

28. Linoleic acid and linolenic acid are essential fatty acids because

A. They are precursors for palmitate.

B. They are local hormones.

C. They are omega-6 fatty acids.

D. They have cis-double bonds beyond carbon 9.

E. They are omega-3 fatty acids.

29. The process of fatty acid synthesis involves all of the following except:

A. complex Fatty acid synthase

B. Acetyl CoA carboxylase

C. NADH

D. Malonyl CoA

E. acetyl coA

64. Which of these statements about fatty acids are false? A. The physical state of a triglyceride with three unsaturated fatty acid tails would be a clear liquid. B. Complex lipids that contain mainly unsaturated fatty acids are liquids (oils) at room temperature C. Its best to use fats with high melting points in our diet. D. A disadvantage of the ability of saturated fats to pack tightly is that tightly packed, saturated fats clog arteries as atherosclerosis 65. Trans fatty acids A. are formed when vegetable oil is hydrogenated (for solidification). B. are found in fried foods C. have an atypical shape that affects their chemical activity D. are not flexible and can adhere to surfaces E. should be avoided because they are composed of partially hydrogenated (partially hardened) oils F. are all of the above 66 Which of these statements about fatty acids are false? A. When plants and animals build fatty acids they make the trans forms. B. Food manufacturers found that foods like chips with the trans form have a longer "shelf life" C Natural cis fatty acids tend to turn rancid and spoil D Although natural cis fatty acids turn rancid and spoil, it is the cis form that is used by the body. E.The process of hydrogenation, in which hydrogens are added to unsaturated fats, produces a mixture of saturated fatty acids and standard and trans forms of unsaturated fatty acids 67. Good tips for reducing dietary fats are to A. use non-fat or low-fat dairy products and other products B use low-fat cooking methods C bake, roast, steam, broil, stir fry, microwave D. seldom have fried foods E choose lean cuts of meat, trim fat F. do all the above 68. Which of these statements about the properties of fatty acids are true? A. Melting point of all fatty acids increases with increasing hydrocarbon chain length (i.e increasing size) B cis double bonds prevent good alignment of molecules in unsaturated fatty acids leading to C Melting point of unsaturated fatty acid are lower than that of a saturated fatty acid with the D. The melting point of a saturated fatty acid is greater than that of an unsaturated fatty acid of poor packing same number of carbon atoms due to the presence of their double bonds the same chain length, because saturated fatty acid chains tend to be fully extended and to stack in a regular structure, thereby causing increased intermolecular attraction. E. all of the above 69. Freebie 70 Freebie

Alpha-linolenic acid is one of a large group of fatty acids thatare found in fish oil, walnuts and canola seeds. These nutrientsare essential for good health. All of these fatty acids consist ofan unsaturated hydrocarbon that is terminated by a carboxylic acidfunctional group. When a 8.8103 g sample of unknown fatty acid isburned in oxygen, the process consumes 20.8 g of O2. The reactionproduces 24.2055 g of CO2 and 5.4048 g of H2O. Based on theseresults and the molar masses of H (1.008 g), C (12.01 g) and O(16.00 g), how many hydrogen atoms are in each formula unit of theacid, CxHyO2? (What is the value of y?)