BPK 110 Chapter Notes - Chapter 5: Polyunsaturated Fatty Acid, Polyunsaturated Fat, Safflower

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sapphiresnake846

19 Sep 2012

School

Simon Fraser University

Department

Biomedical Physio & Kines

Course

BPK 110

Professor

Leah Esplen

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Document Summary

Group of carbon atoms, organic acid group and methyl group. Chain length: the number of carbons a fatty acid has, 4-24, even numbers: short = more liquid | long = more solid. Saturated: all carbon bonds are filled with hydrogen atoms. Unsaturated: carbon bonds has one or more double bonds: monounsaturated: carbon bonds have one double bond. Olive oil, canola oil, peanut oil, safflower oil, nuts. Oleic acid, palmitoleic acid, linoleic acid: polyunsaturated: carbon bonds have two or more dbl bond. Soybean oil, flaxseed oil, corn oil, sunflower oil. Cis fatty acid shape: 2 hydrogen surrounding a double bond are both on the same side of the carbon chain; bent fatty acid shape (more liquid) Omega x fatty acid: any polyunsaturated fat where the first starting double bond is from the x to x+1 location. Elongation: adding carbon atoms to lengthen fatty acid chain to make new fatty acid. Desaturation: adding new double bonds to fatty acid.

Related Questions

Compare the structure and functionof different types of lipids: triglycerides, phospholipids,steroids, and saturated and unsaturated fatty acids.

violetwalrus395

37. Which of the following is a common feature of lipids?

(a) All lipids have glycerol in their structures.

(b) All lipids have fatty acids in their structures.

(d) No lipids have hydrophilic regions in their structures.

(e) More than one of the above is true.

38. Which of the following statements is true?

(a) Fatty acids with a greater degree of saturation have fewer C=C double bonds and form glycerides have higher melting points.

(b) Fatty acids with a greater degree of saturation have more C=C double bonds and form glycerides have higher melting points.

(c) Fatty acids with a greater degree of saturation have fewer C=C double bonds and form glycerides have lower melting points.

(d) Fatty acids with a greater degree of saturation have more C=C double bonds and form glycerides have lower melting points.

The table below shows the percent of each type of phospholipid fatty acid tail found in each type of the grass membranes on Oct. 2 and Dec. 8th. The first column in the table shows the length of the fatty acid tail and the number of double-bonds in the fatty acid. For example the fatty acid â16:0â would be a fatty acid that was 16 carbons long and had 0 double-bonds. The second and third columns show the percent of all phospholipid fatty acids that were of this type. For example, in grass collected on October 2nd, 23.9 % of the phospholipid fatty acids were 16 carbons long and had no double-bonds (16:0 type), and in the grass collected on Dec. 8^th, 21.0 % of the phospholipid fatty acids were 16 carbons long and had no double-bonds (16:0 type).

Fatty Acid composition of Phospholipids	October 2	December 8
Fatty Acid composition of Phospholipids	% of phospholipids	% of phospholipids
16:0	23.9	21.0
16.1	0.4	0.7
18:0	0.8	0.4
18:1	9.6	6.1
18:2	34.4	38.6
18:3	30.2	32.4
20:0	0.7	0.7

A. For each date the grass was collected, calculate the total percent of phospholipid fatty acids that were saturated fatty acids and the total percent of phospholipid fatty acids that were unsaturated fatty acids.

B. Draw a column graph that shows the total percent of phospholipid fatty acids that were saturated for each date that grass was collected and the total percent of phospholipids that were unsaturated for each date that grass were collected.

C. Why are the % of saturated and unsaturated fatty acid tails on the phospholipids of the Oct 2^nd collected grass and the Dec 8^th collected grass not the same? Use your understanding of membrane fluidity to address why these percentages have changed during this time period.

D. During this experiment the concentration of cholesterol found in the membranes of the grass was also measured. On Oct. 2^th the concentration of cholesterol was 1.10 umol/mg and on Dec. 8^th the concentration of cholesterol was 1.22 umol/mg. Why did the concentration of cholesterol change? Use your understanding of membrane fluidity to address why these concentrations have changed during this time period.

BPK 110 Chapter Notes - Chapter 5: Polyunsaturated Fatty Acid, Polyunsaturated Fat, Safflower

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