Lipids Flashcards
(106 cards)
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
2
Q
Straight chain organic acids
Found in natural fats (usually contain even number of C)
A
Fatty acids
3
Q
Contain only single bonds between C atoms
A
Saturated fatty acid
4
Q
Contain a few double bonds between C atoms
A
Unsaturated FA
5
Q
Saturated fatty acids
A
Butyric Caproic Caprylic Capric Lauric Myristic Palmitic Stearic Arachidic
6
Q
Formula of butyric
A
C3H7COOH
7
Q
Source of butyric
A
Butter fat
8
Q
Formula of Caproic
A
C5H11COOH
9
Q
Source of caproic
A
Butter fat
10
Q
Formula of caprylic
A
C7H15COOH
11
Q
Source of caprylic
A
Coconut oil
12
Q
Formula of capric
A
C9H19COOH
13
Q
Source of capric
A
Palm oil
14
Q
Formula of lauric
A
C11H23COOH
15
Q
Source of lauric
A
Laurel
16
Q
Formula of Myristic
A
C13H27COOH
17
Q
Source of myristic
A
Nutmeg oil
Coconut oil
18
Q
Formula of palmitic
A
C15H31COOH
19
Q
Sources of palmitic
A
Palm oil
Lard
Cottonseed oil
20
Q
Formula of stearic
A
C17H35COOH
21
Q
Source of stearic
A
Plant and animal fats (lard)
22
Q
Formula of arachidic
A
C19H39COOH
23
Q
Source of arachidic
A
Peanut oil
24
Q
Unsaturated fatty acids
A
Oleic
Linoleic
Linolenic
Arachidonic
25
Formula of oleic
C17H33COOH
26
Source of oleic
Olive oil
27
Formula of linoleic
C17H31COOH
28
Source of linoleic
Linseed oil
29
Formula of linolenic
C17H29COOH
30
Source of linolenic
Linseed oil
31
Formula of arachidonic
C19H31COOH
32
Sources of arachidonic
Animal tissues
Corn oil
Linseed oil
33
Categories of unsaturated FA
Monounsaturated
Polyunsaturated
Eicosanoids
34
Contains only 1 double bond
Monounsaturated
35
Contains many double bonds
Polyunsaturated
36
Eicosanoids
Prostaglandins
Leukotrienes
Prostacyclins
Thromboxanes
37
Classification of lipids
Simple
Compound
Derived
Miscellaneous lipids
38
Ester is formed on the reaction of FA with various alcohols
Simple
39
Simple lipids
```
Fats
Oils
Waxes
Cholesterol esters
Vitamin A esters
Vitamin D esters
```
40
Esters of glycerols and FA
Fats
41
Other name of oils
Glycerides
42
Oils are found in-
Seeds
Roots
Fruits
43
Liquid fats at room temperature
Oils
44
FA esters of other alcohols, not glycerol
Products of both animal and plant origin
Waxes
45
Esters of FA with cholesterol
Cholesterol esters
46
Esters with vitamin a
Vitamin a esters
47
Esters with vitamin vitamin d
Vitamin d esters
48
Compound lipids
```
Phopholipids
Glycolipids or cerebrosides
Sulfolipids
Lipoproteins
Lipopolysaccharides
```
49
Esters of FA containing other groups in addition to alcohols and FA
Compound lipid
50
Contain phospheric acid and nitrogenous base
Phospholipids
51
Contains CHO and N but no phosphoric acid
Glycolipids or cerebrosides
52
With SO group
Sulfolipids
53
Lipids attached to plasma and other proteins
Lipoproteins
54
Attached to polysaccharides
Lipopolysaccharides
55
substances derived from group I and II by hydrolysis
derived lipids
56
derived lipids
saturated and unsaturated FA and their derivatives
monoglycerides and diglycerides
alcohols
57
Miscellaneous lipids
aliphatic hydrocarbon
carotenoids, squalene and other terpenes
vitamin D, E,K
58
Miscellaneous lipids found in liver fat
Aliphatic hydrocarbon
59
Occurence of fats
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
percentage of fat in bone marrow
96%
61
structure of fats
esters formed by combination of FA with 1 particular alcohol and glycerol
62
Most Important Animal Fats
Tallow
Lard
Suet
Butter
63
separated from fibrous tissues of
cattle
sheep
horses
tallow
64
fat surrounding the interior of the body
| entrails/intestines
lard
65
hard fat around the kidneys
suet
66
fat from milk
butter
67
Consistency of fats
depends upon the various glycerides that are present
68
liquid to -6 degrees C
olein
69
solids up to 65.5 to 71.6 degrees C
palmitin and stearin
70
contain larger amount of olein
vegetable fats
71
contain more palmitin and stearin
animal fats
72
Physiological Importance of Fats
```
Fuel
Reserve supply of fuel
Protector
Insulation
Supplies Essential FA in body
Constituent of protoplasm
```
73
highest energy giving foods
Fuel
74
1 gram of fat gives
9500 calories of heat
75
remains inert under the skin and abdominal regions until needed during illness and starvation
Reserve supply of fuel
76
nerve endings and delicate organs
Protector
77
protects from cold, limits heat loss
Insulation
78
high molecular weight solid alcohol of a cyclic structure
sterols
79
most important sterol
present in all living cells
constituent of gallstones
can be deposited in the walls of arteries in arteriosclerosis and in kidneys
cholesterol
80
Important Role of Cholesterol
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
is secreted by the dorsal surface of the tongue and acts on the triglycerides (found in milk)
lingual lipase
82
optimum pH of the lingual lipase
between 4.0 to 4.5
83
pH range of activity to continue its activity even at the low pH of the stomach
between 2.0 to 7.5
84
produces small fat droplets
Churning action
85
hydrolyze some (10%) TAGs
gastric lipase
86
is present in stomach
very little digestion of fats
gastric lipase
87
pH of stomach
1.0-2.0
88
optimum pH of gastric lipase
7.0-8.0
89
catalyzes the hydrolysis of fats into FA and glycerol
pancreatic lipase
90
hydrolysis of fats into FA an glycerol forms into fatty acid
micelles
91
emulsifies fats so that they can be acted upon readily by pancreatic lipase
bile
92
Reacion of Small intestine digestion
fat +2H2o --> monoacylglycerol + 2 free fatty acids
lipase
93
in the intestinal cells they are
repacked into TAGs to form chylomicrons
94
produced in the liver and stored in the gallbladder
bile
95
absorbs some of the water and other substances from the liver and changes its composition slightly
gallbladder
96
a yellowish brown to green viscous liquid
bile
97
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
7.8-8.6
98
Absorption of Fats
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
composition of bile
bile salts
bile pigments
cholesterol
100
a milky bodily fluid consisting of lymph and emulsified fats, or free fatty acids (FFAs)
chyle
101
oxidized fat
acetyl coa
102
Number of double bonds in oleic acid
1
103
Number of double bonds in arachidonic
4
104
Number of double bonds in linolenic
3
105
Number of double bonds in linoleic
2
105
Small fat droplets
Chyme
