Chapters 19 Overview PDF

Chapter 19 Overview 1. Key knowledge: a. Know the saponifiable lipids covered in lecture. Why can they undergo hydrolyses? b. What are the nonsponifiable lipids and why can they not be hydrolyzed. c. What is the process of linking an acid to an alcohol referr...

Chapter 19 Overview 1. Key knowledge: a. Know the saponifiable lipids covered in lecture. Why can they undergo hydrolyses? b. What are the nonsponifiable lipids and why can they not be hydrolyzed. c. What is the process of linking an acid to an alcohol referred to? d. Know the information related to fatty acids found on slide #14. e. What is the functional group associated with lipids that can undergo basic hydrolyses (saponification)? f. In the presence of NaOH, by the process of saponification, triglycerides are hydrolyzed into what two products? g. Be familiar with the terms saturated, monounsaturated, and polyunsaturated and how the melting points of fatty acids relates to these terms. h. What is the basic structure of fatty acids and how does this relate to polarity? i. Be familiar with the membrane structure and the important function of lipids in its structure. j. Why are steroids classified as lipids? k. With respect to the structure of fats and oils, know what triglycerides are composed of. l. Know the essential fatty acids that we went over in lecture and what is meant by being essential. m. Be able to identify a fatty acid given only the molecular formula. Hint: think about the functional group associated with the head of fatty acids. n. What is the functional group associated with glycerol and how does the presence of this functional group lead to the classification of glycerol? o. Know how to convert between pounds and kilograms. p. Know how to convert between grams and milligrams.