Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

BIOL203 > Chapter 5 > Flashcards

Chapter 5 Flashcards

(44 cards)

Start Studying
1
Q

Why are lipids necessary?

A

(1) Enhance flavour and palatability
(2) Increase intestinal absorption of fat-soluble vitamins and phytochemicals
(3) Contribute to satiety

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

What is fat as a tissue?

What are the types of fat (relating to tissue)

A

A type of connective tissue that supports other tissues

Subcuteaneous fat and visceral fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

What is subcutaneous fat?

A

Fat located below the surface of the skin, helps maintain body heat and cushion the body

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

What is visceral fat?

A

Fat that covers and protects abdominal organs; too much increases chances of cardiovascular diseases

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

What is the primary form of energy stored for prolonged periods in the body?

A

Lipids, stored as fat and not glycogen

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

What is the downside to fat storage?

A

We can store an unlimited amount; fat cells can enlarge to 1000X their original size

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the types of lipids?

A
  • Fatty Acids
  • Triglycerides
  • Phospholipids
  • Cholesterol
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What is a fatty acid?

A

Chain of carbon atoms attached to hydrogen atoms; contains a methyl group on one end and an acid group on the other

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

What are triglycerides?

A

Three fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

What are phospholipids?

A

Two fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

What does cholesterol contain?

A

No fatty acids; not used as a source of energy

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What are the sizes of fatty acids?

A
  • Short chain: 2-4 carbons long
  • Medium chain: 6-12 carbons long
  • Long chain: 14-24 carbons long
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

What determines if a fatty acid is saturated or unsaturated?

A

The presence of double bonds; straight is saturated, curved is unsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is a monounsaturated fatty acid (MUFA)?

A

A fatty acid with only one double bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

What is a polyunsaturated fatty acid (PUFA)?

A

A fatty acid with two or more double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

How can you identify the names of fatty acids?

A

Count the carbon atoms starting at the methyl group; the first double bond determines its classification

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Which fatty acids are essential?

A

Omega-3 and Omega-6

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Where can Omega-6 be found?

Study These Flashcards
A

Linoleic Acid → Arachidonic Acid

19
Q

Where can Omega-3 be sourced from?

Study These Flashcards
A

Linolenic Acid which can synthesize DHA and EPA

Can be found in walnuts

20
Q

What is DHA (Docosahexaenoic Acid) essential for?

Study These Flashcards
A

Development of the brain and maintenance of normal brain function. Improves learning

21
Q

What does EPA (Eicosapentaenoic Acid) do?

Study These Flashcards
A

Lowers blood pressure, reduces blood clot formation, protects against irregular heartbeats, and reduces inflammation (reduction of cardiovascular disease risk)

22
Q

What are trans fatty acids (TFA)?

Study These Flashcards
A

Man-made fatty acids that behave like saturated fats due to hydrogenation

23
Q

What is the most common lipid found in our food?

Study These Flashcards
A

Triglycerides

24
Q

What is rancid fat

What can cause rancid fat?

Study These Flashcards
A

Deep frying oils with high amounts of PUFAs; prolonged exposure to high heat breaks double bonds in fatty acids

Unhealthy and has the potential to damage DNA

25
What is a free radical?
An atom with an incomplete valence shell that is unstable and damages neighboring molecules
26
What are the functions of phospholipids?
(1) Form cell membranes of all living organisms. (2) In the kitchen, phospholipids (e.g., in egg yolk) are emulsifiers (e.g., in mayonnaise).
27
What is the most common phospholipid?
Lecithin
28
What is cholesterol important for? ## Footnote where is it found?
* Vitamin D synthesis * Bile production * Synthesis of estrogen and testosterone ## Footnote Only found in animal kindom (eggs, dairy, poultry, fish)
29
What steps are involved in the digestion of lipids?
(1) Warmth of mouth and lingual lipase begin to melt fat (2) Chewing and churning break apart fat (3) Accessory organs are alerted → epithelial cells release hormones (4) Gallbladder squirts bile into small intestine (5) Bile breaks down large lipid globules into micelles (6) Pancreatic lipase breaks down triglycerides
30
How are short and medium fatty acid chains absorbed?
Cross into epithelial cells, enter blood capillary, and go to the liver
31
How are long fatty acid chains absorbed?
Cross into epithelial cells as micelles, repackaged into chylomicrons, and delivered to the left subclavian vein
32
What do lipoproteins contain?
* Triglycerides * Protein * Phospholipids * Cholesterol
33
What is the structure of lipoproteins?
Shell made of phospholipids with polar ends facing outward | *allows them to dissolve in water
34
What are chylomicrons?
Mostly made up of triglycerides. Packaged in the epithelial cells of the small intestine. Transport dietary triglycerides and deliver them to fat and muscle cells before returning to the liver.
35
What are Very Low-Density Lipoproteins?
Mostly made up of triglycerides. A product of the liver which converts extra glucose into FAs and packages them into VLDLs for delivery to fat and muscle cells. Once they offload their triglyceride load, they are cholesterol-rich remnants which we call LDL
36
What is an Low-Density Lipoprotein?
Mostly cholesterol. They deliver cholesterol to cells. LDL is bad cholesterol
37
What is a High-Density Lipoprotein?
Mostly made of protein. Synthesized in the liver, they scavenge for cholesterol from dead and dying cells before returning to the liver | HDL is good cholesterol.
38
What is cardiovascular disease (CVD)?
Disease of the heart and blood vessels; responsible for 25% of deaths in Canada
39
What initiates cardiovascular disease?
Inflammation of blood vessels caused by excess LDL, excess glucose, and toxins. Immune cells pick up LDL and harden inside the lining of arteries (plaque)
40
What is a heart attack?
Death of cardiac muscle tissue due to blockage of one or more coronary arteries
41
What is a stroke?
Death of nervous tissue in the brain due to rupture or blockage of arteries in the head
42
What can reduce the risk of cardiovascular disease?
* Increase soluble fibre intake * Limit fat intake * Increase omega-3 intake * Medications like Statins
43
What are the types of lipoproteins?
(1) Chylomicrons (2) Very Low-Density Lipoproteins (VLDL) (3) Low-Density Lipoproteins (LDL) (4) High-Density Lipoproteins (HDL)
44
What are the good and bad sides of unsaturated fats
Good: Can lower cancer and heart disease risk. Bad: PUFAs are fragile, deep frying breaks bonds and creates free radicals

BIOL203 (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions