CHEM 1103 Lecture Notes - Lecture 42: Sphingolipid, Eicosanoid, Vitamin K

• School: University of Arkansas
• Department: Chemistry
• Course: CHEM 1103
• Professor: Matthew Gerner

Document Summary

Fatty acid nomenclature: carbons are numbered from the carboxyl carbon (c1, most contain an even number of carbons; usually unbranched, greek letters used to designate carbon atoms. A: carbon adjacent to the carboxyl carbon. B: two carbons away from the carboxyl carbon. W: terminal carbon (the worst type of dietary fat is the kind known as trans fat. It is a byproduct of a process called hydrogenation that is used to turn healthy oils into solids and to prevent them from becoming rancid. When vegetable oil is heated in the presence of hydrogen and a heavy-metal catalyst such as palladium, hydrogen atoms are added to the carbon chain. It also makes healthy vegetable oils more like not-so-healthy saturated fats. Polyunsaturated (pufa) contains two or more double bonds: double bonds occur in two isomeric forms: cis and trans, most naturally occurring unsaturated fa are in the cis configuration. = contain one or more double bonds: pack closely.