Biochemistry of Lipids

<p>9 kcal/g (C)</p> Signup and view all the answers

<p>Phospholipids (C)</p> Signup and view all the answers

<p>Influenza (D)</p> Signup and view all the answers

<p>Provide insulation for nerve cells (C)</p> Signup and view all the answers

<p>Glycoproteins (B)</p> Signup and view all the answers

<p>Have a higher melting point than saturated fatty acids (SFA). (A)</p> Signup and view all the answers

<p>Triglycerides (C)</p> Signup and view all the answers

<p>Muscle tissue (A)</p> Signup and view all the answers

<p>Esterification (A)</p> Signup and view all the answers

<p>Triglycerides are composed of one glycerol molecule and three fatty acids. (D)</p> Signup and view all the answers

<p>R-COOH (D)</p> Signup and view all the answers

<p>Increased number of carbon atoms leading to stronger intermolecular forces (A)</p> Signup and view all the answers

<p>Oxidation of the carbon chain (C)</p> Signup and view all the answers

<p>It can lead to the formation of trans fats, potentially increasing LDL cholesterol and the risk of heart disease. (C)</p> Signup and view all the answers

<p>Trans fats decrease LDL receptor activity, leading to an increase in LDL cholesterol levels. (A)</p> Signup and view all the answers

<p>Cis fats have hydrogen atoms on the same side of the double bond, while trans fats have them on opposite sides. (A)</p> Signup and view all the answers

<p>Using butter instead of margarine or other spreads. (B)</p> Signup and view all the answers

<p>The recommended intake varies depending on age, gender, and activity level. (A)</p> Signup and view all the answers

<p>Oleic acid (B)</p> Signup and view all the answers

<p>CH3-(CH2)n-COOH (B)</p> Signup and view all the answers

<p>They contain at least one double bond between carbon atoms. (C)</p> Signup and view all the answers

<p>The location of the double bond closest to the methyl (CH3) end. (A)</p> Signup and view all the answers

<p>Linoleic acid (D)</p> Signup and view all the answers

<p>Decreases their number of double bonds. (B), Increases their melting point. (D)</p> Signup and view all the answers

<p>Act as building blocks for cell membranes. (A)</p> Signup and view all the answers

<p>Increasing inflammation. (B)</p> Signup and view all the answers

Fatty acids without double bonds, solid at room temperature, with a general formula of CH3-(CH2)n-COOH.

Common saturated fatty acids include acetic, butyric, palmitic, and stearic acids.

Fatty acids with one or more double bonds, usually liquid at room temperature.

Unsaturated fatty acids include natural cis isomers and may form trans isomers during metabolism.

Essential fatty acids known for lowering blood pressure and reducing clotting risks.

Fatty acids like linolenic and linoleic that cannot be synthesized by the body.

Hormone-like chemicals derived from fatty acids regulating functions like blood pressure.

A process that makes polyunsaturated fats more stable and resistant to oxidation.

Heterogeneous organic substances that are hydrophobic and soluble in organic solvents.

Roles include energy reservoir, cell membrane constituents, insulation, and protection.

Primary form of stored energy in the body, yielding 9 Kcal/g.

Key component of cell membranes, consisting of a glycerol, two fatty acids, and a phosphate group.

A type of lipid that includes cholesterol, important for cell membrane stability and hormone production.

Understanding lipid metabolism disorders like obesity, atherosclerosis, and diabetes mellitus.

Include triglycerides and waxes, composed of fatty acids and alcohols.

Include phospholipids and glycolipids; complex structures with functional groups.

Unsaturated fats that have been partially hydrogenated, altering their structure.

Natural unsaturated fats where hydrogen atoms are on the same side of the double bond.

Low-Density Lipoprotein Cholesterol, often referred to as 'bad cholesterol'.

Advising limited intake of fats to maintain health.

Fats that are not obvious in processed or convenience foods.

Lipids with sugar moieties, important for cell recognition.

Carboxylic acids with long hydrocarbon chains, key lipid components.

Fatty acids with all carbon bonds filled with hydrogen, no double bonds.

Fatty acids with one or more double bonds between carbons.

Reaction between fatty acids and alcohol, producing esters like triglycerides.

Process converting unsaturated fatty acids to saturated forms by adding hydrogen.