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CHEM233 Lec > Chapter 8 & 9 - Lipids and Carbohydrates > Flashcards

Chapter 8 & 9 - Lipids and Carbohydrates Flashcards

1
Q

small naturally occurring organic molecules that have limited solubility in water and can be isolated from organisms by extraction with nonpolar solvents

A

lipids

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2
Q

with a molecular weights that range between 100 and 5000

A

lipids

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3
Q

lipid functions

A
  1. precursors of hormone
  2. helps in igestion
  3. provides store of energy
  4. provides metabolic fuel
  5. part of cell membrane
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4
Q

2 types of lipids

A

fats/oils and waxes
steroids

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5
Q

ester linkages and can be hydrolized

A

fats/oils and waxes

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6
Q

does have ester linkages and cannot be hydrolized

A

steroids

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7
Q

Classification of lipids based on structure

A
  1. Simple lipids
  2. Complex lipids
    3.Derived lipids
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8
Q

They include:
* glyceryl esters that is esters of glycerol and fatty acids: e.g.
triacylglycerols, mono- and diacylglycerols;
* cholesteryl esters that is esters of cholesterol and fatty acids;
waxes which are esters of long-chain alcohols and fatty acids, so
including esters of vitamins A and D;
* ceramides that is amides of fatty acids with long-chain di- or
trihydroxy bases containing 12–22 carbon atoms in the carbon chain:
e.g. sphingosine.

A

Simple Lipids

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9
Q

is esters of glycerol and fatty acids

A

glyceryl esters

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10
Q

e.g. triacylglycerols, mono- and diacylglycerols

A

glyceryl esters

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11
Q

is esters of cholesterol and fatty acids

A

cholesteryl esters

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12
Q

waxes which are esters of long-chain alcohols and fatty acids, so
including esters of vitamins A and D

A

cholesteryl esters

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13
Q

amides of fatty acids with long-chain di- or
trihydroxy bases

A

ceramides

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14
Q

containing 12–22 carbon atoms in the carbon chain:
e.g. sphingosine

A

ceramides

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15
Q

They consist of more than two types of structural moieties.
They include:
phospholipids that is glycerol esters of fatty acids;
phosphoric acid, and other groups containing nitrogen; phosphatidic
acid that is diacylglycerol esterified to phosphoric acid;
phosphatidylcholine that is phosphatidic acid linked to choline, also
called lecithin;
phosphatidylethanolamine;
phosphatidylserine;

A

Complex Lipids

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16
Q

is glycerol esters of fatty acids

A

phospholipids

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17
Q

is diacylglycerol esterified to phosphoric acid

A

phosphatidic acid

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18
Q

is phosphatidic acid linked to choline,

A

phosphatidylcholine

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19
Q

phosphatidylcholine is also
called ___

A

lecithin

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20
Q

They occur as such or are released from the other two major groups
because of hydrolysis that is are the building blocks for simple and
complex lipids.
They include:
* fatty acids and alcohols;
fat soluble vitamins A, D, E and K;
hydrocarbons;
sterols.

A

Derived lipids

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21
Q

Lipids are stored in ___ and are one
of the major energy source

A

adipose tissue (triglycerides)

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22
Q

if carbohydrates, on average, gives ___ kcal/g, as proteins, lipids provide, on average, ___ kcal/g

A

4

9

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23
Q

Some lipids are essential nutrients like fat-soluble vitamins like

A

A
D
E
K

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24
Q

necessary for vision

A

Vitamin A

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25
Q

necessary for calcium metabolism, present in some fats and oils of animal origin

A

Vitamin D

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26
Q

prevention of autoxidation of unsaturated lipids, present in vegetable oils

A

Vitamin E

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27
Q

necessary for normal clotting of blood, present in green leaves, essential fatty acids, in particular linoleic acid and α-linolenic acid

A

Vitamin K

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28
Q

by-products of cholesterol, these are natural detergents synthesized in the liver and secreted into bile, also aid in the digestion and absorption of lipids and soluble-fat vitamins in gut

A

bile salts

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29
Q

secreted into external environment and act as ___ that attract or repel other organisms

A

pheromones

30
Q

unsaturated fatty acids that are essential to human health, but cannot be manufactured in the body

A

essential fatty accids

31
Q

various amino acids that are required for normal health and growth, that can be synthesized within the body or derived in the body from essential amino acids

A

nonessential fatty acids

32
Q

cannot be synthesized by the body

A

essential fatty acids

33
Q

can be synthesized by the body

A

nonessential fatty acids

34
Q

two types are linoleic acid and a-linoleic acid

A

essential fatty acids

35
Q

include arachidic acid, stearic acid, palmitic acid, etc.

A

nonessential fatty acids

36
Q

the core of lipids is the ___

A

glycerol molecule

37
Q

molecules that have a glycerol base are called

A

glycerides

38
Q

What are glycerides for?

A
  • Mono- and diglycerides are emulsifiers, which means they help

oil and water to blend.

  • As a result, they’re commonly used as food additives. Small

quantities are often added to packaged and frozen foods to

improve texture and stability, prevent oil from separating, and

extend shelf life

39
Q

is the process in which triglycerides are combined with a strong base to form fatty acid metal salts during the soap-making process

A

saponification

40
Q

mixture of sodium and potassium salts of long chains fatty acids produced by hydrolysis of animal fats with alkali

A

Soap

41
Q
  • are composed of molecules known as triglycerides, which are esters composed of three fatty acid units linked to glycerol.
A

Fats and oils

42
Q

The three types of fatty acids that compose triglycerides are

A

saturated, monounsaturated and polyunsaturated fatty acids.

43
Q

From these three types of fatty acids come the three types of triglycerides, or fats;

A

saturated, monounsaturated and polyunsaturated triglycerides.

44
Q

are not derived from glycerol, but can be visualized as a three-carbon backbone molecule like triglycerides

A

Non-glyceride lipids

45
Q

contain sphingolipids, steroids, and waxes

A

Non-glyceride lipids

46
Q

are a second type of lipid found in cell membranes, particularly nerve cells and brain tissues.

A

Sphingolipids

47
Q
  • are often found in neural tissue, and play an important role in
    both signal transmission and cell recognition.
A

Sphingolipids

48
Q
  • are sterols are virtually insoluble in water. When mixed
    with water, these amphipathic compounds form microscopic
    lipid aggregates in a phase separate from their aqueous
    surroundings
A

Sphingolipids

49
Q

is a combination of soap and the minerals present in water

A

soap scum

50
Q
  • is a waxy, fat-like substance that’s found in all the cells in your
    body.
A

Cholesterol

51
Q
  • Your body needs some ___ to make hormones, vitamin
    D, and substances that help you digest foods.
  • Your body makes all the ___ it needs
A

cholesterol

52
Q
  • chemical messengers secreted by glands and carried through
    the blood stream to target tissue
A

hormones

53
Q

are another class of lipids. Their basic structure has four carbon rings

A

steroids

54
Q

IDEAL total, ldl, hdl, and triglycerides levels

A

<200 <100 >60 <150

55
Q

BORDERLINE total, ldl, hdl, and triglycerides

A

200-239, 130-159, W:40-59 M:50-59, 150-199

56
Q

Too high or low total, ldl, hdl, triglycerides levels

A

> 240, H:160-189 VH:>190, W:<40 M:<50, H:200-499 VH:>500

57
Q

___ is considered “good cholesterol” while ___ is considered “bad cholesterol”

A

HDL

LDL

58
Q

Why are HDL and LDL considered good and bad cholesterol?

A

HDL carries cholesterol to the liver where it can be removed from the bloodstream before it builds up in the arteries

LDL takes cholesterol directly takes it to the arteries

59
Q

Do steroids have glycerol?

A

They have a glycerol or sphingosine backbone to which two fatty acid chains and a phosphate-containing group are attached.

60
Q

consist of a long-chain fatty acid linked through an ester oxygen to a long-chain alcohol.

A

waxes

61
Q
  • These molecules are completely water-insoluble and generally solid at biological temperatures.
A

waxes

62
Q

Carbohydrates are compounds
composed of ___ atoms in the ratio
of ___

A

C,H,& O
1:2:1

63
Q

___ in soft drinks
___ in pasta and
potatoes

A

✓Small sugar molecules
✓Long starch molecules

64
Q

Consist of 3 major types of sugars:

A

Monosaccharides
 Disaccharides
 Polysaccharides

65
Q

is the process by which a carbohydrate is covalently attached to a target macromolecule, typically proteins and lipids

A

glycosylation

66
Q

polyanionic polymers of modified sugars

A

glycosaminoglycans

67
Q

peptides/proteins linked to polyanionic polymers of modified sugars

A

peptidoglycans

68
Q

proteins linked to oligosaccharides

A

glycoproteins

69
Q

joined to asparagine in protein - e.r and golgi apparatus

A

n-linked

70
Q

joined to serine/threonine in protein - golgi apparatus

A

o-linked

71
Q

is diacylglycerol esterified to phosphoric acid

A

phosphatidic acid

CHEM233 Lec (12 decks)

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