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BCH 2333 Lecture Notes - Oligodendrocyte, Sphingolipid, Sphingomyelin

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peargoldfish669
16 Oct 2011
School
University of Ottawa
Department
Biochemistry
Course
BCH 2333
Professor
Gabriel Guillet

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Document Summary

Lipids are substances of biological origin that are soluble in organic solvents such as chloroform and methanol but only sparingly soluble, if at all, in water. There are mainly two kinds of lipids: 1) storage lipids and 2) structural membrane lipids. Most fatty acids have even number of 12- 24 carbon atoms in unbranched chain (they are predominantly biosynthesized by c2 units the successive condensation of two carbon, acetate, units) Fatty acids <14 and >20 carbon atoms are uncommon. In animals, the predominant fatty acids are 16 18 carbon atoms. Carboxylic acids with long chain hydrocarbon side groups and are aliphatic chains (do not contain aromatic rings) Highly reduced, same oxidation state as fossil fuels. Rarely do they appear in nature freely, they are usually esterified. The hydrocarbon side chains range from 4 to 36 carbons. Bacterial fatty acids: rarely polyunsaturated and commonly are branched, hydroxylated, or contain.

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Related Questions

Which of the following statements is NOT true about fattyacids?

A. most naturally occurring fatty acids contain even numbers ofcarbons and are unbranched.
B. Fatty acids can be saturated or unsaturated.
C. the double bonds in unsaturated fatty acids are alwaysconjugated.
D. Physical properties of fatty acids depend on the length of thehydrocarbon chain and the degree of unsaturation.
E. Fatty acids are carboxylic acids with long hydrocarbon sidechains.
Which of the following statements is not true about fattyacids?

A. Most naturally occuring fatty acids contain even numbers ofcarbons and are unbranched.
B. fatty acids can be saturated or unsaturated.
C. The double bonds in unsaturated fatty acids are alwaysconjugated.
D. Physical properties of fatty acids depend on the length of thehydrocarbon and the degree of unsaturation?
E. fatty acids are carboxylic with long hydrocarbon side chains.

From studies of chemistry, we know that in a straight chain hydrocarbon, such as a fatty acid, each methylene group lengthens the chain by about 0.13 nm. From studies of protein structure, we know that one turn of an α-helix takes 3.6 amino acid residues and lengthens the axis of the helix by about 0.56 nm. Using this information, answer the following questions: (Answer parts a-c to one decimal place in units of nm, e.g. 9.0 nm.)

c. Since fatty acids in membrane lipids always have an even number of carbons in their chains, what chain lengths might be common in this membrane? (Write the number of carbons. More than one number may be correct.)