Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

Biochemistry > lipid structure and function > Flashcards

lipid structure and function Flashcards

1
Q

lipids are

A

amphipathic - they have both hydrophilic (polar head) and hydrophobic (nonpolar tail)

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

lipids are made of

A

fatty acids + glycerol or sphingosine derivative

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

the bond between lipid monomers are

A

esters

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

basics of lipid structure

A

hydrocarbon + carboxyl

primary hydrophobic deterinant in lipids

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

fatty acids can be ____ or ____

A

saturated or unsaturated

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

pKa of carboxyl on fatty acids

A

4.5

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

fatty acids: melting point

  1. saturated
  2. unsaturated
A
  1. higher
  2. lower
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

fatty acids: flexibility

  1. saturated
  2. unsaturated
A
  1. high
  2. low
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

fatty acids: C-C bonds

  1. saturated
  2. unsaturated
A
  1. all
  2. many
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

fatty acids: C=C bonds

  1. saturated
  2. unsaturated
A
  1. none
  2. cis and trans
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

in saturated fatty acids, the shape of the hydrocarbon is

A

linear

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

in unsaturated fatty acids, the shape of the hydrocarbon in:

  1. cis
  2. trans
A
  1. bent more
  2. bent less
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

the dietary source of saturated fatty acids is

A

animal fats (e.g. butter, lard, etc)

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

the dietary source of cis unsaturated fatty acids is

A

plant oils (e.g. olive oil) and omega fatty acids

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

the dietary source of trans unsaturated fatty acids is

A

processed fats

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

examples of saturated fatty acids

A

lauric, myristic, palmitic, stearic, arachidic, behenic, lignoceric acids

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

examples of cis unsaturated fatty acids

A

palmitoleic, oleic, linoleic, linolenic, arachidonic acids, EPA, and DHA

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

examples of trans unsaturated fatty acids

A

partially hydrogenated oils

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

fatty acids are numbered from

A

carboxyl-end (alpha-C) to methyl-end (w-C)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

fatty acid nomenclature: first position

  1. n =
  2. cis or trans =
A
  1. saturated
  2. type of double bond(s), each one indicated
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

fatty acid nomenclature: 5th position

  • oic acids =
  • oate =
A
  • oic acids = protonated/acid
  • oate = deprotonated/conjugate base
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

omega fatty acids are named

A

for the position of the double bond closest to the methyl (w) end of the fatty acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

omega-3 fatty acids

A

linolenic acid (18:3)/ALA

stearidonic acid (18:4)/SDA

docosapentaenoic acid (22:5)/DPA

Iecosapentaenoic acid (20:5)/EPA

docosahexaenoic acid (22:6)/DHA

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

omega-6 fatty acids

A

linoleic acid (18:2)/LA

arachidonic acid (20:4)/AA

docosapentaenoic acid (22:5)/DPA

25
which 2 fatty acids cannot be synthesized by humans
LA/Linoleic acid (18:2/w-6) ALA/Linolenic acid (18:3/w-3)
26
ALA is inefficiently converted to 2 other omega fatty acids
EPA/Eicosapentaenoic acid (20:5/w-3) DHA/docosahexaenoic acid (22:6/w-3)
27
why are omega fatty acids important
are used in cell membrane and other important lipids are a common energy source promote good health by improving cardiovascular health
28
_fatty acid: common names:_ first number in parenthesis: second number in paraenthesis:
total number of carbons total number of double bonds (total number of unsaturations)
29
essential fatty acids
LA/Linoleic acid (18:2/w-6) ALA/Linolenic acid (18:3/w-3) EPA/Eicosapentaenoic acid (20:5/w-3) DHA/Docosahexaenoic acid (22:6/w-3)
30
_laurate_: number of carbons number of double bonds
12 0
31
_myristate:_ number of carbons: number of double bonds:
number of carbons: 14 number of double bonds: 0
32
_palmitate:_ number of carbons: number of double bonds:
number of carbons: 16 number of double bonds: 0
33
_Stearate:_ number of carbons: number of double bonds:
number of carbons: 18 number of double bonds: 0
34
_arachidate:_ number of carbons: number of double bonds:
number of carbons: 20 number of double bonds: 0
35
_behenate:_ number of carbons: number of double bonds:
number of carbons: 22 number of double bonds: 0
36
_lignocerate:_ number of carbons: number of double bonds:
24 0
37
_palmitoleate:_ number of carbons: number of double bonds:
16 1
38
_oleate:_ number of carbons: number of double bonds:
18 1
39
_linoleate:_ number of carbons: number of double bonds:
18 2
40
_linolenate:_ number of carbons: number of double bonds:
18 3
41
_arachidonate:_ number of carbons: number of double bonds:
20 4
42
_EPA/Eicosapentaenoic acid:_ number of carbons: number of double bonds:
20 5
43
_DHA/Docosahexaenoic acid:_ number of carbons: number of double bonds:
22 6
44
fatty acids (with single hydrocarbon tail) can form
micelles
45
fatty acids (phospholipids-with multiple hydrocarbon tails) can form
a bilayer
46
fatty acids in micelles are
wedge-shaped and tend to form spherical micelles
47
phosophilips are more cylindrical and pack together to form
a bilayer structure
48
\_\_\_\_ are the majority component of cell membranes
glycerophospholipids
49
common acohols added to glycerophospholipids are
1. amino acids = serine 2. sugar-derivatives = inositol, glycerol 3. organics = ethanolamine, choline
50
\_\_\_\_ attach a fatty acid to an amine
sphingophospholipids
51
\_\_\_\_ are important for ABO blood type antigens and cell signaling
glycosphingolipids
52
\_\_\_\_ are found in plants and bacteria, but rarely in animals
glycoglycerolipids
53
\_\_\_\_ is an important sterol
cholesterol
54
\_\_\_\_ are waxy. in addition to being found in cell membranes, they are intermediates for the other sphingolipids
cerimides
55
the polar regions on waxes are very ____ , therefore predominantly hydrophobic nature of the molecule will ____ water
small repel
56
\_\_\_\_ are the most common form of fat storage molecules
triacylglycerols (TAGs)
57
triacylglycerols are composed of
glycerol + 3 fatty acids
58
archaeal lipid membranes contain
branched fatty acids

Biochemistry (32 decks)

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