Lipids

Question 1

Why are lipids important?

Answer 1

-Important constituent of the cell membranes
-Helps in the absorption of fat-soluble vitamins
-Maintains membrane fluidity
-Acts as a thermal insulator and cellular metabolic regulator
-Hormone synthesis
-Organ padding
-Transporters

Question 2

Fatty Acids

Answer 2

-Saturation (one double bond)
-Trans vs cis
-Dietary effects of trans fats
-Synthesis in the body
-Essential fatty acids
-Polyunsaturated (three double bonds)
-Beneficial omega-3

Question 3

which essential fatty acids are found in plants?

Answer 3

Linoleic and linolenic acids

Question 4

Triglycerides

Answer 4

three fatty acid molecules noted by R

Question 5

Saturated triglycerides includes

Answer 5

-No bends in structure, pack tightly
-Solid at RT
-animal sources

Question 6

unsaturated triglycerides includes

Answer 6

-Oil at RT
-Plant sources

Question 7

What are Phospholipds?

Answer 7

-Hydrophilic phospholipid head groups
-amphipathic lipid molecules
-Synthesized in all organs

Question 8

Define lipid associated terminology

Question 9

Differentiate among structural characteristics of lipids

Question 10

Explain the usefulness of prostaglandins

Question 11

Explain and compare the lipoproteins using the difference in lipid and protein composition

Question 12

Discuss lipid metabolism

Question 13

Explain the lipid pathways; include cell and tissue location

Question 14

For the following pre-analytical variations, recognize and explain the effects of each on serum lipid levels

-Intra-individual variation
-variation due to age, gender, and race
-lifestyle/behavior variations

Question 15

Discuss lipid metabolism in the “fed state” and the “fasting state”

Question 16

Describe the most likely cause, clinical significance, and lipid levels associated with hereditary hypolipidemias

Question 17

Explain the cause and/or effect of disorders associated with lipid imbalances

Question 18

State the principle of the chemical reaction, sample types required, reference interval, most common interfering substances/source of error, and the usefulness

-Cholesterol methods
-Triglycerides
-LDL methods
-Explain the calculations for LDL
-HDL methods

Question 19

Explain the usefulness of apolipoprotein measurements

Question 20

Explain the usefulness of patient preparation and the procedure for a fecal fat analysis; include normal and diagnostic levels

Question 21

Explain recommended patient preparation protocol, specimen requirements, and abnormal serum appearance when collecting or handling specimens for lipid analysis