14 Questions
Match the following fatty acid types with their characteristics:
Saturated fats = Contain no C=C groups Unsaturated fats = Feature one or more C=C groups Long-chain triglycerides = Contain 16, 18, or 20 carbon atoms Medium-chain triglycerides = Contain shorter fatty acids
Match the following fatty acid synthesis abilities with their possessors:
Animals = Synthesize even-numbered fatty acids Bacteria = Possess the ability to synthesize odd- and branched-chain fatty acids Ruminant animals = Contain odd-numbered fatty acids, such as 15, due to the action of bacteria in the rumen Humans = Synthesize even-numbered fatty acids
Match the following triglyceride constituents with their sources:
Body fat in humans and other vertebrates = Main source of triglycerides Vegetable fat = Source of triglycerides Blood = Enables the bidirectional transference of adipose fat and blood glucose from the liver Human skin oils = Major component of triglycerides
Match the following fatty acid chain lengths with their triglyceride classifications:
16, 18, or 20 carbon atoms = Long-chain triglycerides Shorter fatty acids = Medium-chain triglycerides Even-numbered fatty acids = Present in animals Odd- and branched-chain fatty acids = Present in Bacteria
Match the following fatty acids with their characteristics:
Saturated fatty acid = Maximum number of hydrogen atoms for a given number of carbon atoms Monounsaturated fatty acid = Contains a single double bond Polyunsaturated fatty acid = Contains two or more double bonds Unsaturated fat = Prone to oxidation by air and can become rancid
Match the following oils with their characteristics:
Linseed oil = Polymerizes on exposure to oxygen to form solid films Olive oil = Liquid at room temperature and unsaturated Tung oil = Used to make paints and varnishes Poppyseed oil = Has non-food applications and is prone to oxidation by air
Match the following fatty acid residues with their positions on the glycerol hub:
Palmitic acid (C16:0) = Attached to positions 1 and 3 (sn1 and sn3) of the glycerol hub Stearic acid (C18:0) = Attached to positions 1 and 3 (sn1 and sn3) of the glycerol hub Oleic acid (C18:1, ω–9) = Usually occupies the middle position (sn2) on the glycerol hub Linoleic acid (C18:2, ω–6) = Usually occupies the middle position (sn2) on the glycerol hub
Match the following processes with their effects on fatty acids:
Hydrogenation = Converts double bonds in unsaturated fats into single bonds Lipid peroxidation = Causes rancidity in unsaturated fats Polymerization on exposure to oxygen = Forms solid films from drying oils Antioxidants = Protects unsaturated fat from lipid peroxidation
Match the following terms related to triglycerides with their definitions:
Triglycerides = Esters derived from glycerol and three fatty acids Polymorphs = Different crystalline forms of triglycerides IUPAC nomenclature = Formal naming of triglycerides and fatty acids based on specific rules Saturated fats = Fats containing predominantly saturated fatty acids without double bonds
Match the following statements about triglycerides with their correct descriptions:
Natural fats = Contain a mixture of individual triglycerides melting over a broad range of temperatures Biosynthesis of triglycerides = Involves the selective condensation of specific fatty acids with the hydroxyl functional groups of glycerol Chemical fatty acid names = Commonly used as esters of triglycerides Unsaturated fats = Predominantly contain unsaturated fatty acids with double bonds
Match the following terms used in the nomenclature of triglycerides with their meanings:
Fatty acid code = Specific code used to denote triglycerides based on fatty acids Oleic acid = Formally named as (9Z)-octadec-9-enoic acid based on IUPAC nomenclature Cocoa butter = Composed of only a few triglycerides Traditional names = Used to name triglycerides based on their source
Match the following characteristics of triglycerides with their corresponding explanations:
Melting points = Differ in different crystalline forms of triglycerides such as α, β, and β′ Lard = An example of a non-random fat formed through biosynthesis Condensation reaction = Process through which triglycerides are formed from glycerol and fatty acids Position and orientation of double bonds = Basis for naming fatty acids in IUPAC nomenclature
Match the following terms related to triglycerides with their properties:
Alpha form = One of the crystalline forms of triglycerides Broad melting range = Characteristic of natural fats Selective condensation = Process involved in the biosynthesis of triglycerides Specific fatty acid = Used to name triglycerides based on their source
Match the following statements about triglycerides with their correct explanations:
Esters of glycerol and fatty acids = Triglycerides are formed through a condensation reaction IUPAC nomenclature = Determines the formal names of triglycerides based on specific rules Saturated fats = Predominantly contain saturated fatty acids without double bonds Melting points = Differ in different crystalline forms of triglycerides such as α, β, and β′
Study Notes
Triglycerides: Structure, Biosynthesis, and Nomenclature
- Triglycerides are esters derived from glycerol and three fatty acids, formed through a condensation reaction.
- Natural fats contain a mixture of individual triglycerides, melting over a broad range of temperatures, except for cocoa butter, which is composed of only a few triglycerides.
- Triglycerides can exist in different crystalline forms (polymorphs) such as α, β, and β′, each differing in their melting points.
- The biosynthesis of triglycerides involves the selective condensation of specific fatty acids with the hydroxyl functional groups of glycerol, leading to non-random fats like lard and cocoa butter.
- Triglycerides are named after their source or traditional names, and their chemical fatty acid names are commonly used as esters of those acids.
- In IUPAC nomenclature, fatty acids are named based on the position and orientation of carbon-carbon double bonds, with oleic acid being formally named as (9Z)-octadec-9-enoic acid.
- Triglycerides take formal IUPAC names according to the rule governing naming of esters and can also be denoted using a specific fatty acid code.
- Saturated fats contain predominantly saturated fatty acids without double bonds, while unsaturated fats have predominantly unsaturated acids with double bonds.
Test your knowledge of triglycerides with this quiz covering their structure, biosynthesis, and nomenclature. Explore the composition of natural fats, crystalline forms, and the selective condensation of fatty acids with glycerol. Learn about the naming conventions for triglycerides and fatty acids, as well as the distinctions between saturated and unsaturated fats.
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