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CHEM237 Lecture 9: CHEM237-13-Ch9-LipidsandMembranes-annot.PDF

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10 May 2016

School

University of Waterloo

Department

Course

Professor

Elizabeth Meiering

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Document Summary

Topics fatty acid/lipid types biological membrane structure: lipids, membrane proteins. Generally water-insoluble, organic solvent soluble: fatty acids. Length of chain: 12-24 carbons, usually even # of c. Comparison of melting temperatures of saturated (no c=c) and unsaturated (contain c=c) fatty acids: increasing length of chain increases mp. Due to increased intermolecular vdw interactions as size of molecule increases. Vvp, vv: increasing # of c=c decreases mp. Due to weakening intermolecular interactions from less effective packing. Lipids and membranes p3 of 15: storage lipids: triacylglycerols. 3 fatty acids esterified to a glycerol molecule: 2 or 3 different fatty acids: mixed triacylglycerol. Lipids and membranes p4 of 15: phospholipids = glycerophospholipids. Glycerol with two fatty acids and a phosphate-containing head group: X groups and fatty acid groups can vary. Lipids and membranes p5 of 15: sphingolipids. Based on amino alcohols, sphingosine or dihydrosphingosine, instead of glycerol. Their n-acyl fatty acid derivatives are known as ceramides.

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Related Questions

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