Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Biochem > Lipids > Flashcards

Lipids Flashcards

1
Q

General properties of lipids

A

•serve as food for the body
•generally insoluble in water
•soluble in non-polar organic solvents like:
Ether
Acetone
Carbon tetrachloride
•contain CHO sometimes N and P
•yield fatty acids on hydrolysis or combine with FA to form esters
•take part in plant and animal metabolism

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

Straight chain organic acids

Found in natural fats (usually contain even number of C)

A

Fatty acids

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

Contain only single bonds between C atoms

A

Saturated fatty acid

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

Contain a few double bonds between C atoms

A

Unsaturated FA

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

Saturated fatty acids

A 
Butyric
Caproic
Caprylic
Capric
Lauric
Myristic
Palmitic
Stearic
Arachidic
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

Formula of butyric

A

C3H7COOH

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

Source of butyric

A

Butter fat

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

Formula of Caproic

A

C5H11COOH

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

Source of caproic

A

Butter fat

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

Formula of caprylic

A

C7H15COOH

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

Source of caprylic

A

Coconut oil

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

Formula of capric

A

C9H19COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

Source of capric

A

Palm oil

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

Formula of lauric

A

C11H23COOH

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

Source of lauric

A

Laurel

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

Formula of Myristic

A

C13H27COOH

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

Source of myristic

A

Nutmeg oil

Coconut oil

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

Formula of palmitic

A

C15H31COOH

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

Sources of palmitic

A

Palm oil
Lard
Cottonseed oil

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

Formula of stearic

A

C17H35COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

Source of stearic

A

Plant and animal fats (lard)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

Formula of arachidic

A

C19H39COOH

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

Source of arachidic

A

Peanut oil

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

Unsaturated fatty acids

A

Oleic
Linoleic
Linolenic
Arachidonic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Formula of oleic

A

C17H33COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

Source of oleic

A

Olive oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

Formula of linoleic

A

C17H31COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
28
Q

Source of linoleic

A

Linseed oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
29
Q

Formula of linolenic

A

C17H29COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
30
Q

Source of linolenic

A

Linseed oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
31
Q

Formula of arachidonic

A

C19H31COOH

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
32
Q

Sources of arachidonic

A

Animal tissues
Corn oil
Linseed oil

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
33
Q

Categories of unsaturated FA

A

Monounsaturated
Polyunsaturated
Eicosanoids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
34
Q

Contains only 1 double bond

A

Monounsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
35
Q

Contains many double bonds

A

Polyunsaturated

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
36
Q

Eicosanoids

A

Prostaglandins
Leukotrienes
Prostacyclins
Thromboxanes

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
37
Q

Classification of lipids

A

Simple
Compound
Derived
Miscellaneous lipids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
38
Q

Ester is formed on the reaction of FA with various alcohols

A

Simple

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
39
Q

Simple lipids

A 
Fats
Oils
Waxes
Cholesterol esters
Vitamin A esters
Vitamin D esters
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
40
Q

Esters of glycerols and FA

A

Fats

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
41
Q

Other name of oils

A

Glycerides

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
42
Q

Oils are found in-

A

Seeds
Roots
Fruits

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
43
Q

Liquid fats at room temperature

A

Oils

44
Q

FA esters of other alcohols, not glycerol

Products of both animal and plant origin

A

Waxes

45
Q

Esters of FA with cholesterol

A

Cholesterol esters

46
Q

Esters with vitamin a

A

Vitamin a esters

47
Q

Esters with vitamin vitamin d

A

Vitamin d esters

48
Q

Compound lipids

A 
Phopholipids
Glycolipids or cerebrosides
Sulfolipids
Lipoproteins
Lipopolysaccharides
49
Q

Esters of FA containing other groups in addition to alcohols and FA

A

Compound lipid

50
Q

Contain phospheric acid and nitrogenous base

A

Phospholipids

51
Q

Contains CHO and N but no phosphoric acid

A

Glycolipids or cerebrosides

52
Q

With SO group

A

Sulfolipids

53
Q

Lipids attached to plasma and other proteins

A

Lipoproteins

54
Q

Attached to polysaccharides

A

Lipopolysaccharides

55
Q

substances derived from group I and II by hydrolysis

A

derived lipids

56
Q

derived lipids

A

saturated and unsaturated FA and their derivatives

monoglycerides and diglycerides

alcohols

57
Q

Miscellaneous lipids

A

aliphatic hydrocarbon
carotenoids, squalene and other terpenes
vitamin D, E,K

58
Q

Miscellaneous lipids found in liver fat

A

Aliphatic hydrocarbon

59
Q

Occurence of fats

A

widely distributed among plants and animals

found in all animal tissues: between muscles, around all organs, in bone marrow, adipose tissue directly under skin

60
Q

percentage of fat in bone marrow

A

96%

61
Q

structure of fats

A

esters formed by combination of FA with 1 particular alcohol and glycerol

62
Q

Most Important Animal Fats

A

Tallow
Lard
Suet
Butter

63
Q

separated from fibrous tissues of
cattle
sheep
horses

A

tallow

64
Q

fat surrounding the interior of the body

entrails/intestines

A

lard

65
Q

hard fat around the kidneys

A

suet

66
Q

fat from milk

A

butter

67
Q

Consistency of fats

A

depends upon the various glycerides that are present

68
Q

liquid to -6 degrees C

A

olein

69
Q

solids up to 65.5 to 71.6 degrees C

A

palmitin and stearin

70
Q

contain larger amount of olein

A

vegetable fats

71
Q

contain more palmitin and stearin

A

animal fats

72
Q

Physiological Importance of Fats

A 
Fuel
Reserve supply of fuel
Protector
Insulation
Supplies Essential FA in body
Constituent of protoplasm
73
Q

highest energy giving foods

A

Fuel

74
Q

1 gram of fat gives

A

9500 calories of heat

75
Q

remains inert under the skin and abdominal regions until needed during illness and starvation

A

Reserve supply of fuel

76
Q

nerve endings and delicate organs

A

Protector

77
Q

protects from cold, limits heat loss

A

Insulation

78
Q

high molecular weight solid alcohol of a cyclic structure

A

sterols

79
Q

most important sterol
present in all living cells
constituent of gallstones
can be deposited in the walls of arteries in arteriosclerosis and in kidneys

A

cholesterol

80
Q

Important Role of Cholesterol

A

In a dynamic state once it is in the body

Ingested and manufactured by the liver are used by the body to make other molecules (bile salts)

Serum (blood) cholesterol level controls the amount of cholesterol synthesized by the liver

Along with fat is transported from the liver to the peripheral tissues by lipoproteins

81
Q

is secreted by the dorsal surface of the tongue and acts on the triglycerides (found in milk)

A

lingual lipase

82
Q

optimum pH of the lingual lipase

A

between 4.0 to 4.5

83
Q

pH range of activity to continue its activity even at the low pH of the stomach

A

between 2.0 to 7.5

84
Q

produces small fat droplets

A

Churning action

85
Q

hydrolyze some (10%) TAGs

A

gastric lipase

86
Q

is present in stomach

very little digestion of fats

A

gastric lipase

87
Q

pH of stomach

A

1.0-2.0

88
Q

optimum pH of gastric lipase

A

7.0-8.0

89
Q

catalyzes the hydrolysis of fats into FA and glycerol

A

pancreatic lipase

90
Q

hydrolysis of fats into FA an glycerol forms into fatty acid

A

micelles

91
Q

emulsifies fats so that they can be acted upon readily by pancreatic lipase

A

bile

92
Q

Reacion of Small intestine digestion

A

fat +2H2o –> monoacylglycerol + 2 free fatty acids

lipase

93
Q

in the intestinal cells they are

A

repacked into TAGs to form chylomicrons

94
Q

produced in the liver and stored in the gallbladder

A

bile

95
Q

absorbs some of the water and other substances from the liver and changes its composition slightly

A

gallbladder

96
Q

a yellowish brown to green viscous liquid

A

bile

97
Q

pH of bile

serves to neutralize the acid entering the stomach

contains the bile salts, bile pigments and cholesterol

has no digestive enzymes

end product of cholesterol

acts in the removal of many drugs and poisons from the body

A

7.8-8.6

98
Q

Absorption of Fats

A

During digestion, fats are completely hydrolyzed to FA and glycerol then they are absorbed into the intestinal mucosa

They are resynthesized in the lymph and blood stream, they appear milky and they are now called chyle

By the process of contraction of villi, they are passed through large lymphatics, enters the blood stream and distributed to the tissues of the body

Some are oxidized and the rest are stored as fat.

99
Q

composition of bile

A

bile salts
bile pigments
cholesterol

100
Q

a milky bodily fluid consisting of lymph and emulsified fats, or free fatty acids (FFAs)

A

chyle

101
Q

oxidized fat

A

acetyl coa

102
Q

Number of double bonds in oleic acid

A

1

103
Q

Number of double bonds in arachidonic

A

4

104
Q

Number of double bonds in linolenic

A

3

105
Q

Number of double bonds in linoleic

A

2

105
Q

Small fat droplets

A

Chyme

Biochem (7 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions