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BIOCHEM CHAP 19 Test

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1.
**What should the cholesterol levels be for a person??
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2.
Choline
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3.
Define a cell membrane, what does it do?
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4.
What are considered “bad fats?”
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5.
What is a micelle?
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6.
What is a saturated fatty acid?
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7.
What are four important triacylglycerol reactions?
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8.
What is emulsion?
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9.
For fats and oils, the products of saponification are
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10.
Inuit people have a diet high in fat, but they have a low heart disease risk in the population. The American diet is high in fat too but they have a high risk of heart diseases. Why is this?
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11.
What are thromboxanes?
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12.
Messinger lipids
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13.
What does high cholesterol cause?
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14.
Sphingoglycolipids
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15.
What are the sources of Linoleic Acid
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16.
How is a lipid characterized?
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17.
Complete hydrogenation will change the given triacylglycerol into a triacylglycerol in which
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18.
Fats are in what state at room temperature?
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19.
What is partial hydrolysis?
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20.
Linoleic acid(18-4) is the starting material for the biosynthesis of _______?
A.
is a spherical cluster of molecules in which the polar portions of the molecules are on the surface and the nonpolar potions are located in the interior.
B.
want less than 200 for cholesterol for the average person.
C.
Contains both a fatty acid and carbohydrate
D.
no double bonds between carbons in the chain. All single bonds
E.
because their diet consists in omega-3 fatty acids (from fish!). These are cold fish, also called fatty fish. Examples are tuna, salmon, and mackerel. The US diet is high in omega-6 fatty acids (from plant oils).
F.
blood plates, blood clots, leukotriene. They are cyclic ethers.
G.
glycerol and fatty acid salts.
H.
emulsion is the lipids suspended in a liquid.
I.
a lipid is characterized based on solubility characteristics.
J.
saturated fats. Can increase the risk of heart disease.
K.
all three fatty acid residues are 18-0 fatty acid residues. That is, all of the fatty acid residues are completely saturated (there are no C-C double bonds!!).
L.
the steroid hormones (like sex the sex hormones or eicosanoids).
M.
is a lipid-based structure that separates a cell’s aqueous based interior from the aqueous environment surrounding the cell. It separates! The cell membrane also controls the movement of substances into and out of the cell.
N.
if one or more of the fatty acid residues remain attached to the glycerol.
O.
hydrolysis, saponification, hydrogenation, and oxidation.
P.
safflower oil, soybean oil,
Q.
these are lecithins. Lecithins are in high amounts in egg yolk and soybean, nerve and brain membranes.
R.
CVD cardiovascular disease and dementia.
S.
arachidonic acid. (20-4)
T.
solid
Type the Answer that corresponds to the displayed Question.
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21.
What is the basic definition of triacylcylerols? What are they made up of in other words?
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22.
Nuts contain what kind of fat?
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23.
What is the most abundant type of membrane lipid?
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24.
is the portion of a carboxylic acid that remains after the –OH group is removed from the carboxylic carbon atom. R-Cdouble bonded to an O.
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25.
is a lipid formed by esterification of three fatty acids to a glycerol molecule.
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26.
they are storage lipids composed of 3 fatty acids in ester linkages to glycerol. Triglycerides are fats and oils.
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27.
is an essential fatty acid. Must have this in your diet or you cannot survive.
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28.
have ONE carbon-carbon double bond.
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29.
is the C-C double bonds present in the fatty acid residues of a triacylglycerol are subject to oxidation with molecular oxygen (from air) as the odixizing agent. Such oxidation breaks these bonds, producing both aldehyde and carboxylic acid products.
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30.
Fatty acids, triglycerides, sphingolipids, phosphoacylglycerols, and glycolipids. Lipid-soluble vitamins. Prostaglandins, leukotrienes, and thromboxanes. Cholesterol, steroid hormones, and bile acids.

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