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Biochem 3
| Question | Answer |
|---|---|
| What functional group defines a fatty acid? | Carboxyl group (–COOH) → This is the acid head of the molecule |
| What is the general structure of a fatty acid? | Long hydrocarbon chain + carboxyl group → Hydrophilic head (COOH) + hydrophobic tail (carbon chain) |
| What is the shortest fatty acid shown in your notes? | Formate (1 carbon) |
| 2-carbon fatty acid? | Acetate ⭐ (VERY IMPORTANT in metabolism) |
| 3-carbon fatty acid? | Propionate |
| 4-carbon fatty acid? | Butyrate |
| 5-carbon fatty acid? | Valerate |
| 6-carbon fatty acid? | Caproate |
| 10-carbon fatty acid? | Decanoate |
| 12-carbon fatty acid? | Laurate |
| 14-carbon fatty acid? | Myristate |
| 16-carbon fatty acid? | Palmitate |
| 18-carbon fatty acid? | Stearate |
| 20-carbon fatty acid? | Arachidonate |
| What is the storage form of lipids? | Triacyl glyceride (TAG) |
| What defines a saturated fat? | No double bonds (no C=C) → Fully “saturated” with hydrogen |
| What defines an unsaturated fat? | Contains one or more double bonds (C=C) |
| What is a monounsaturated fatty acid? | Has exactly 1 double bond (C=C) |
| What is a polyunsaturated fatty acid? | Has 2 or more double bonds (C=C) |
| Why are saturated fatty acids straight? | No double bonds → all single bonds allow free rotation → chain stays linear (straight) |
| Why do unsaturated fatty acids have bends? | Cis double bonds restrict rotation → force a kink (bend) in the chain |
| How does shape affect packing of fatty acids? | Straight (saturated) → pack tightly Kinked (unsaturated) → cannot pack well |
| Why do saturated fats have higher melting points? | Tight packing → stronger intermolecular forces → require more heat to separate |
| Why are unsaturated fats liquid at room temperature? | Kinks prevent tight packing → weaker interactions → easier to move → liquid |
| Why does butter stay solid but fish oil stays liquid in the cold? | Butter (saturated) → tight packing → solid Fish oil (unsaturated) → kinked chains → stays fluid in cold |
| Why do organisms in cold environments have more unsaturated fats? | To maintain membrane fluidity → kinks prevent membranes from becoming rigid |
| How do saturated fats affect membrane fluidity? | Tight packing → decrease fluidity → membrane becomes more rigid |
| How do unsaturated fats affect membrane fluidity? | Kinks create space → increase fluidity → membrane becomes more flexible |
| How do unsaturated fats affect membrane permeability? | More fluid → more spacing → increased permeability |
| What is the structural difference between cis and trans double bonds? | Cis: hydrogens on same side → kink Trans: hydrogens opposite → straight chain |
| Why do trans fats behave like saturated fats? | They are straight despite having double bonds → pack tightly → decrease fluidity |
| What happens to membrane fluidity as the number of double bonds increases? | More double bonds → more kinks → less packing → higher fluidity |
| If temperature drops, what type of fatty acids should increase? | Unsaturated fatty acids → maintain membrane fluidity in cold conditions |
| If a membrane becomes too rigid, what change would fix it? | Increase unsaturated fatty acids → introduce kinks → increase fluidity |
| Where does fat digestion begin? | Mouth (lingual lipase) → BUT only minor digestion |
| What enzyme begins fat digestion in the mouth? | Lingual lipase |
| What type of fatty acids does lingual lipase prefer? | Short and medium chain fatty acids |
| Where does fat digestion continue after the mouth? | Stomach |
| What enzyme digests fats in the stomach? | Gastric lipase |
| What is the pH of the stomach environment for fat digestion? | ~pH 3 (acidic) |
| What type of fatty acids does gastric lipase target? | Short and medium chain fatty acids |
| What is the structure of a triglyceride? | Glycerol backbone (3 carbons) 3 fatty acids attached at: C1 C2 C3 |
| Which positions do lipases cleave on a triglyceride? | Positions 1 and 3 |
| What are the products of lipase activity? | 2 free fatty acids 1 monoglyceride (at carbon 2) |
| Why is the product called a “2-monoglyceride”? | Because the fatty acid remains attached at carbon 2 |
| Why is fat digestion in the mouth and stomach limited? | No bile salts Lipases only partially break down triglycerides |
| Where does MOST fat digestion occur? | Small intestine |
| Why is fat digestion in the mouth and stomach limited? | No bile salts Lipases only partially break down triglycerides |
| What is the role of bile salts in fat digestion? | Emulsify fats → increase surface area for enzymes |
| Which enzyme performs the majority of fat digestion? | Pancreatic lipase (small intestine) |
Created by:
bythedeli