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27 Cards in this Set
- Front
- Back
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Lipids |
Refers to a collection of organic molecules of varying chemical composition |
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Lipids |
Are grouped together on the basis of their solubility in nonpolar solvents |
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Fatty acid Glycerides Nonglycide lipids Complex lipids |
4 main groups of lipids |
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Energy source Energy storage Cell membrane structural components Hormones Vitamins Vitamin absorption Protection Insulation |
Biological functions of lipids |
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Fatty acids |
Are long-chain monocarboxylic acids Generally contain an even number of carbon atoms |
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Length of the carbon chains Degree of unsaturation Location of double bond |
Classification of fatty acids |
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CH3(CH2)nCOOH |
General formula of saturated fatty acids |
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Unsaturated fatty acids |
Composed of at least one carbon-to-carbon double bond |
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MUFA PUFA |
Two types of unsaturated fatty acids |
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MUFA |
Composed of one carbon-to-carbon double bond |
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PUFA |
Composed of more than one carbon-to-carbon double bond |
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PUFA |
are identified by position of the double bond nearest the methyl end (CH3) of the carbon chain; this is described as an omega number |
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Cis- fatty acids |
H’s on same side of the double bond; fold into a U-like formation; naturally occurring |
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Trans- fatty acids |
H’s on the opposite side of the double bond; occur in partially hydrogenated food |
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Esterification |
Fatty acids react with alcohols to form esters and water |
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Acid hydrolysis |
Producing fatty acids from esters Opposite of esterification |
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Sapofication |
Is the base-catalyzed hydrolysis of an ester the product of this reaction, an ionized salt, is a soap |
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Saponification |
Is the base-catalyzed hydrolysis of an ester |
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Soap |
Product of saponification is |
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Hydrogenation Partial hydrogenation |
Reaction at the Double Bond (Unsaturated Fatty Acids) |
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Hydrogenation |
Used in the food industry to convert polyunsaturated vegetable oils into saturated solid fats |
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Partial hydrogenation |
Carried out to add hydrogen to some, but not all, double bonds in polyunsaturated oils In this way liquid vegetable oils are converted into solid form (Crisco and margarine) |
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Long-chain, medium-chain, short-chain |
Length of carbon chain |
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Saturated, Unsaturated (Mono, Poly) |
Degree of unsaturation |
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Omega-3 Fatty Acid, Omega-6 Fatty Acid |
Location of double bonds |
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Saturated fatty acids |
Each C being “saturated” with H |
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Eicosopentaenoic acid (EPA) Docosahexaenoic acid (DHA) Alpha-linolenic acid (ALA) |
Omega - 3 |
