lipids - general biology bsc 2005. all lipids… a) are made from glycerol and fatty acids. b)...
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![Page 1: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/1.jpg)
lipids1. Like all lipids, a triglyceride is insoluble in water because it lacks
many functional groups.
2. Triglycerides are made from two subunits:
a single molecule of
plus three molecules of
3. Lipids, which includes triglycerides, phospholipids and steroids, are used by the body for , , and
(in addition to many other things).
Hydrophobic
Hydrophilic
Fatty acids
Glycerol
Amino acid
Glycogen
Long-term energy storage
Quick and ready source of energy
Storing genetic information
Making the cell membrane
sending messages between different parts of the body through the blood
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Figure 3.12 Synthesis and breakdown of fat
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
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C OH
C OH
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dehydrationsynthesis
reaction
3 Fatty acids Fat
hydrolysisreaction
3 Waters
H2O
C OHH
H
C OHH
C OHH
H
Glycerol
HO
HO
HO
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1. All lipids…
a) are made from glycerol and fatty acids.
b) contain nitrogen.
c) have low energy content.
d) are acidic when mixed with water.
e) do not dissolve well in water.
f) are hydrophilic.
![Page 4: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/4.jpg)
2. Assuming the fluidity of fish oils is comparable when observed in their natural habitat conditions, then oils from arctic fish will have _______ than tropical fish oils.
a) more unsaturated fatty acids.
b) more cholesterol.
c) fewer unsaturated fatty acids.
d) more trans-unsaturated fatty acids.
e) more hydrogenated fatty acids.
![Page 5: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/5.jpg)
3. A trans fatty acid is one
a. that has no carbon-carbon double bonds directly adjacent to
each other.
b.that is a major component of phospholipids in cell
membranes.
c. in which the hydrogens attached to adjacent carbons in a
carbon-carbon double covalent bond are on opposite sides of
the molecule.
d. in which the hydrogens attached to adjacent carbons in a
carbon-carbon double covalent bond are on the same side of
the molecule.
e. that is saturated with hydrogens.
![Page 6: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/6.jpg)
4. Types of polyunsaturated fatty acids that are necessary in the
human diet because they cannot be synthesized by the body
are called _____________ fatty acids.
a. essential
b. important
c. trans
d. omega-3
e. hydrophobic
![Page 7: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/7.jpg)
5. Generations of Americans were introduced to trans fats in their
diet in the form of ____________ which was hailed as a healthy
alternative to the saturated fats found in butter and lard.
a. Coconut oil
b. Olive oil
c. Margarine
d. Canola oil
e. Beef tallow
![Page 8: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/8.jpg)
7. A triglyceride is composed of glycerol and three fatty
acids. What type of reaction is used to link each of the
fatty acids to a glycerol molecule?
a. Dehydration
b. Hydrolysis
c. Dehydrohalogenation
d. Hydrogenation
e. Hydroxylation
![Page 9: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/9.jpg)
8. Which one of the following would be solid at room
temperature?
a. Cis fatty acids
b. Corn oil
c. Peanut oil
d. Saturated fats such as lard (pig fat)
e. Unsaturated fats
![Page 10: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/10.jpg)
9. Which one(s) of the following diagrams represents a
trans fatty acid?
10. Which one(s) is a saturated fatty acid?
(a) (b)
(c) (d)
(e) None of the above
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11. Food companies can tag their products on the nutrition
label as having 0g of trans fats if they have <0.5g of
trans fat per serving. What could be found in the
ingredients list that is probably a better indicator of the
presence of trans fats in foods than the trans fat line on
the nutrition label?
a. Lard
b. Hydrogenated oils
c. Palm oil
d. Olive oil
e. Almonds
![Page 12: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/12.jpg)
1. All lipids…
a) are made from glycerol and fatty acids.
b) contain nitrogen.
c) have low energy content.
d) are acidic when mixed with water.
e) do not dissolve well in water.
f) are hydrophilic.
![Page 13: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/13.jpg)
2. Assuming the fluidity of fish oils is comparable when observed in their natural habitat conditions, then oils from arctic fish will have _______ than tropical fish oils.
a) more unsaturated fatty acids.
b) more cholesterol.
c) fewer unsaturated fatty acids.
d) more trans-unsaturated fatty acids.
e) more hydrogenated fatty acids.
![Page 14: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/14.jpg)
3. A trans fatty acid is one
a. that has no carbon-carbon double bonds directly adjacent to
each other.
b.that is a major component of phospholipids in cell
membranes.
c. in which the hydrogens attached to adjacent carbons in a
carbon-carbon double covalent bond are on opposite sides
of the molecule.
d. in which the hydrogens attached to adjacent carbons in a
carbon-carbon double covalent bond are on the same side of
the molecule.
e. that is saturated with hydrogens.
![Page 15: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/15.jpg)
4. Types of polyunsaturated fatty acids that are necessary in the
human diet because they cannot be synthesized by the body
are called _____________ fatty acids.
a. essential
b. important
c. trans
d. omega-3
e. hydrophobic
![Page 16: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/16.jpg)
5. Generations of Americans were introduced to trans fats in their
diet in the form of ____________ which was hailed as a healthy
alternative to the saturated fats found in butter and lard.
a. Coconut oil
b. Olive oil
c. Margarine
d. Canola oil
e. Beef tallow
![Page 17: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/17.jpg)
7. A triglyceride is composed of glycerol and three fatty
acids. What type of reaction is used to link each of the
fatty acids to a glycerol molecule?
a. Dehydration
b. Hydrolysis
c. Dehydrohalogenation
d. Hydrogenation
e. Hydroxylation
![Page 18: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/18.jpg)
8. Which one of the following would be solid at room
temperature?
a. Cis fatty acids
b. Corn oil
c. Peanut oil
d. Saturated fats such as lard (pig fat)
e. Unsaturated fats
![Page 19: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/19.jpg)
9. Which one(s) of the following diagrams represents a
trans fatty acid?
10. Which one(s) is a saturated fatty acid?
(a) (b)
10. (c) 9. (d)
(e) None of the above
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11. Food companies can tag their products on the nutrition
label as having 0g of trans fats if they have <0.5g of
trans fat per serving. What could be found in the
ingredients list that is probably a better indicator of the
presence of trans fats in foods than the trans fat line on
the nutrition label?
a. Lard
b. Hydrogenated oils
c. Palm oil
d. Olive oil
e. Almonds
![Page 21: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/21.jpg)
Extra Credit1. Explain one negative health effect associated with eating foods that contains trans fat.
Restriction:
You must get your answer from the Harvard School of Public Health website on the Unit 1 reading list.
2. Identify three foods you’ve eaten in the past week that have trans fat added to them.
If you are already health-conscious and avoid trans fat, list three foods you avoid
because of their trans fat.
Do not include natural foods that contain trace amounts of natural trans fat, such as beef and dairy.
You must list the name of the food and the ingredient present that is the source of the trans fat
…and again, from Harvard School of Public Health website listed on the Unit 1 reading list:
3. Describe one positive health effect of eating omega-3-fatty acids.
4. Identify three whole foods (not pills or spreads) that contain omega-3-fatty acids that
you would realistically eat.
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Figure 3.14
Phospholipids from membranes
R
P
O
O O–
H
O
OC
O
HH
OC
polar head
non polar tails
phosphate
group
glycerol
fatty acids
inside of cell
b. Plasma membrane of a cella. Phospholipid structure
outside of cell
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HC
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HCH
HC
HCH
HCH
HCH
HCH
HCH
HC
HCH
HCH
HCH
CH
HCH
Copyright © The McGraw-Hill Companies, Inc. Permission required for reproduction or display.
HCH
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Lipids, part 21. Like all lipids, a triglyceride is insoluble in water because it lacks
many functional groups.
2. Triglycerides are made from two subunits:
a single molecule of
plus three molecules of
3. Lipids, which includes triglycerides, phospholipids and steroids, are used by the body for , , and
(in addition to many other things).
Hydrophobic
Hydrophilic
Fatty acids
Glycerol
Amino acid
Glycogen
Long-term energy storage
Quick and ready source of energy
Storing genetic information
Making the cell membrane
sending messages between different parts of the body through the blood
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Review last time: Gameshow
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Saturated or unsaturated ? .
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straight or bent ? .
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.
stacks well or not stack well ?.
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solid or liquid ? .
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Saturated vs. unsaturated straight vs. bent .
stacks well vs. not stack well
solid vs. liquid .
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Match structure on left with item on right
Unsaturated(poly or mono?)
saturated
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Saturated vs unsaturated
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Match structure on left with item on right
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Match structure on left with item on right
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Vitamin D is a hormone that signals intestine cells to make the protein ion channels and pumps that allow absorption of calcium (and phosphate) from diet.
Vitamin D deficiency results in rickets - osteomalacia
Cholesterol and its many uses:
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Vitamin D is a hormone that signals intestine cells to make the protein ion channels and pumps that allow absorption of calcium (and phosphate) from diet.
Vitamin D deficiency results in rickets - osteomalaciaRickets is among the most frequent childhood diseasesin many developing countries suffering from severe malnutrition, usually resulting from famine or starvation.
What is Vitamin D?How does it work?Where does it come from?
Cholesterol and its many uses:
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Vitamin D is a hormone that signals intestine cells to make the protein ion channels and pumps that allow absorption of calcium (and phosphate) from diet.
Vitamin D deficiency results in rickets - osteomalaciaRickets is among the most frequent childhood diseasesin many developing countries suffering from severe malnutrition, usually resulting from famine or starvation.
What is Vitamin D?How does it work?Where does it come from?
Cholesterol and its many uses:
![Page 39: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/39.jpg)
Vitamin D is a hormone that signals intestine cells to make the protein ion channels and pumps that allow absorption of calcium (and phosphate) from diet.
Vitamin D deficiency results in rickets - osteomalaciaRickets is among the most frequent childhood diseasesin many developing countries suffering from severe malnutrition, usually resulting from famine or starvation.
Why do people with darker skin need more sunlight to make Vitamin D?
cholesterol used to make
Vitamin DCholesterol and its many uses:
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Vitamin D is a hormone that signals intestine cells to make the protein ion channels and pumps that allow absorption of calcium (and phosphate) from diet.
Vitamin D deficiency results in rickets - osteomalaciaRickets is among the most frequent childhood diseasesin many developing countries suffering from severe malnutrition, usually resulting from famine or starvation.
People with darker skin need more sunlight to make Vitamin D! Isn’t this bad?Where did people with dark/light skin live 200,000 years ago?
cholesterol used to make
Vitamin DCholesterol and its many uses:
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ASAP science
Cholesterol to Vitamin D
What If You Stopped Going Outside?
It is increasingly common for people in the US to have
“light therapy” to increase Vitamin D levels…
Is this because we have a problem with too little cholesterol?
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Cholesterol and its many uses
Sex steroids
(hormones)
Cell membranes
Used to make other things :
Corticosteroids (hormones):
Mineralocorticoids:
control electrolyte and water levels
Glucocorticoids:
Immune system;
Inflammation;
carbohydrate, fat and
protein metabolism
Bile: fat absorption
Vitamin D (a hormone)
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Cell membranes
Cholesterol reduces membrane fluidity at moderate temperatures …
(helps hold phospholipids together),
…but at low temperatures hinders solidification (prevents tight packing).
Is there cholesterol in animal cell membranes? Hint: animals have no cell wall
What about plants…would you expect a lot of cholesterol in plant cell membranes?
Hint: plants do have cell wall
Cholesterol and its many uses:
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Figure 7.5
Fluid Viscous
Unsaturated tailsprevent packing.
Saturated tails packtogether.
Cholesterol
Cholesterol reducesmembrane fluidity atmoderate temperatures,(helps hold phospholipids together)
but at low temperatureshinders solidification(prevents tight packing).
(a) Unsaturated versus saturated hydrocarbon tails
(b) Cholesterol within the animal cell membrane
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Cholesterol and its many uses
Sex steroids
(hormones)
Cell membranes
Used to make other things :
Corticosteroids (hormones):
Mineralocorticoids:
control electrolyte and water levels
Glucocorticoids:
Immune system;
Inflammation;
carbohydrate, fat and
protein metabolism
Bile: fat absorption
Vitamin D (a hormone)
![Page 46: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/46.jpg)
Cholesterol and its many uses
Sex steroids
(hormones)
Cell membranes
Used to make other things :
Corticosteroids (hormones):
Mineralocorticoids:
control electrolyte and water levels
Glucocorticoids:
Immune system;
Inflammation;
carbohydrate, fat and
protein metabolism
Bile: fat absorption
Vitamin D (a hormone)
![Page 47: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/47.jpg)
CorticosteroidsCorticosteroidsCorticosteroidsCorticosteroids (hormones):
Mineralocorticoids:
control electrolyte and
water levels (blood osmolarity)
Glucocorticoids:
Immune system;
Inflammation;
carbohydrate, fat and
protein metabolism
Made in the adrenal cortex -
part of the adrenal gland (above kidney)
cholesterol used to make
CorticosteroidsCholesterol and its many uses:
![Page 48: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/48.jpg)
Cholesterol and its many uses
Sex steroids
(hormones)
Cell membranes
Used to make other things :
Corticosteroids (hormones):
Mineralocorticoids:
control electrolyte and water levels
Glucocorticoids:
Immune system;
Inflammation;
carbohydrate, fat and
protein metabolism
Bile: fat absorption
Vitamin D (a hormone)
![Page 49: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/49.jpg)
cholesterol
Bile acid: (-) charged
(-)
Made in liver
stored in gall bladder
Dumped into small intestine
Cholesterol and its many uses: Cholesterol used to make
Bile: fat absorption
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(-)
Cholesterol used to make
Bile: fat absorptionCholesterol and its many uses:
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6. HDL stands for
a. Highly dense lipid.
b. Hydrogenated dark lipid.
c. High density lipid.
d. Hydrogenated dense lipoprotein.
e. High density lipoprotein.
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12. Consumption of which of the following is most likely
to raise your HDL and also lower your LDL levels?
a. Trans fats
b. Saturated fats
c. Lard
d. Polyunsaturated fats
e. Margarine
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6. HDL stands for
a. Highly dense lipid.
b. Hydrogenated dark lipid.
c. High density lipid.
d. Hydrogenated dense lipoprotein.
e. High density lipoprotein.
![Page 54: Lipids - General Biology BSC 2005. All lipids… a) are made from glycerol and fatty acids. b) contain nitrogen. c) have low energy content. d) are acidic when mixed with water. e)](https://reader031.vdocument.in/reader031/viewer/2022022013/5b324e467f8b9a2c328d4e0b/html5/thumbnails/54.jpg)
12. Consumption of which of the following is most likely
to raise your HDL and also lower your LDL levels?
a. Trans fats
b. Saturated fats
c. Lard
d. Polyunsaturated fats
e. Margarine