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Flashcards

MCDB 108C: Lecture 1

Phil Nosrat MCDB 108C undergrad Inglês 12 flashcards

Flashcards do conjunto (12)

  1. 1lipidscharacterized by low solubility in water (hydrophobic)
    many amphiphilic
    structurally diverse (not related)
  2. 2biological functions of lipidsstorage of energy
    (reduced, good packing)
    membrane structure
    insulation from environment
    low thermal conductivity, high heat capacity, mechanical protection
    buoyancy control and acoustics in marine mammals
    (incr density while diving)
    water repellant (hydrophobic)
    cofactors for enzymes
    signaling molec
    antioxidants
    pigments
  3. 3classification of lipidsbased on structure and fucntion
    FAs
    lipids w/ FAs (complex lipids)
    ==> storage, membrane lipids
    lipids w/o FA
    (cholesterol, waxes, etc)
  4. 4Fatty AcidsCOO- w/ hydrocarbon chains
    4-36 carbons
    usually have even # carbons
    natural FAs usually unbranced
    sat/mono/polysaturated
  5. 5conformation of FAssaturated - extended conformations
    unsaturated - cis double bonds kink chain ==> not as good packing
  6. 6omega-3 FAsessential nutrients
    humans need but can't synthesize
    ALA, DHA, EPA
  7. 7Solubility / Melting Pointincr chain
    ==> decr solubility, incr MP
    more double bonds
    ==> decr MP
    trans has higher MP than cis b/c better packing
  8. 8unsaturated lipid chains subject to....?free-radical oxidation
    O-radicals from radiation
    initiation, propogation, rpt cycle
  9. 9breakdown of lipidsgives aldehydes and ketones
    occurs by oxidation
    antioxidants protect against lipid oxidation
  10. 10Triacylglycerols (TAGs)1 glycerol group + 3 FA chains
    most FA found as TAGs
    solid TAGs = fats
    liquid = oils
    nonpolar b/c COO- in ester bond
    less dense than water
    primary storage form of lipids
  11. 11Chemical Hydrogenation of unsat oilsMakes trans FA
    add H: double ==> single bond
    converts oils to fats
    raises MP (removes double bond)
    less oxidation, more heat resistance, shelf-life
    pack more regularly
    consuming trans FA incr risk of cardiovascular disease
  12. 12Uses of lipidsnutrition
    high energy/mass ratio
    (high calorie content)
    cooking
    high-temp liquid for frying
    add oil flavors to food
    dissolve fat-soluble small molecules
    emulsions
    mixture of 2+ liquids that are normally immiscible

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undergrad MCDB 108C FlashCards sobre MCDB 108C: Lecture 1, criado por Phil Nosrat em 14-04-2016.
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Phil Nosrat
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