Identify whether the following fatty acids are saturated or unsaturated. a. CH3(CH2)5CH=CH(CH2)7COOH b. CH3(CH2)7CH-CH(CH2)7COOH c. CH3(CH2) 10COOH d. CH3(CH2) 16COOH
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- 1. Which one is NOT a property of glycerol? a. "backbone" in the simple lipid structure b. undergoes condensation with three molecules of fatty acids c. its OH groups reacts with the fatty functional groups of fatty acids d. it is a water-soluble ester 2. Which one has to bends in the structure? a. palmitic acid b. oleic acid c. linoleic acid d. myristic acid3. One of the triacylglycerols found in corn oil contains palmitic acid, linoleic acid, and linolenic acid. During the production of spreadable margarine, all of the double bonds in this triacylglycerol are converted from cis to trans isomers. Linoleic acid: CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOHLinolenic acid: CH3CH2CH=CHCH2CH=CHCH2CH=CH(CH2)7COOH Palmitic acid: CH3(CH2)14COOH a. Identify the unsaturated fatty acid(s) listed above and provide the associated omega designation. b. Draw an accurate representation of the structure of the triacylglycerol present in spreadable margarine. Circle all ester bonds in the structure you have drawn.1) Draw the structures and provide the systematic names of the following fatty acids (all double bonds are in cis- configuration).a) 24:0b) 18:3(Δ6,9,12)c) 20:3(Δ8,11,14)2) Define and briefly explain the process of saponification.3) Commercial vegetable oils are subjected to partial hydrogenation processing before they are made available on the market;a) Explain the importance of this partial hydrogenation on cooking oil.b) Give two reasons why un-hydrogenated vegetable oil is not suitable for cooking.c) What undesirable effect does partial hydrogenation cause?4) Platelet-activating factor and Prostacyclin are lipids that play roles affecting coagulation.a) Differentiate the roles of each aforementioned lipid with reference to coagulation. b) What specific type of lipids does each molecule belong to?5) Draw the structures of lecithin and cephalin, outlining the general features. 6) Explain the chemical importance of having 2-deoxy-D-ribose in DNA over D-ribose.7) Draw a schematic…
- 4. What is the role of decarboxylation in fatty acid synthesis? Describe another process discussed in this Biochemistry I course that uses decarboxylation for the same purpose.1. Which of the following best describes glycogen? A. a fibrous protein that helps in maintaining cellular structure B. a storage polysaccharide found in plants C. has alpha 1-6 glyosidic bonds. D. is formed by the hydrolysis of glucose molecules. 2. Which part of an amino acid gives it its unique identity? A. the long carbon-hydrogen tails of the molecule B. the carboxyl and amino groups C. the components of its side chain D. the glycerol molecule that forms the backbone of the amino acid1.Why do fat molecules can pack closely together? a. "bends" b. polarity c. length d. linearity 2. Which one is NOT a property of glycerol? a. "backbone" in the simple lipid structure b. undergoes condensation with three molecules of fatty acids c. its OH groups reacts with the fatty functional groups of fatty acids d. it is a water-soluble ester 3. Which one has to bends in the structure? a. palmitic acid b. oleic acid c. linoleic acid d. myristic acid
- 1. What are the differences between unsaturated and saturated fatty acids? 2. What is Biological Value (protein)? 3. What is Chemical Score (protein)? 4. What temperature is your beverage optimal for rehydration?4. Draw the condensed structural formula for the triacylglycerol made from 3 saturated fatty acids that are 24 carbons long Using diagram from 1 as the reactant, draw the full equation (using condensed structural formulas) for this triacylglycerol undergoing saponification, using NaOH2. Draw the condensed structural formula for the triacylglycerol made from 3 saturated fatty acids that are 18 carbons long. Using your diagram from #2 as the reactant, draw the full equation (using condensed structural formulas) for this triacylglycerol undergoing enzyme hydrolysis, using lipase.
- 1. a. Explain why the melting point of palmitic acid (16 carbons, no double bonds) is slightly lower thanthat of stearic acid (18 carbons, no double bonds). Explain why the melting point of oleic acid (18carbons, one double bond) is lower than that of stearic acid b. A mixture of lipids containing phosphatidic acid, cholesterol, testosterone, phosphatidylserine, andphosphatidylethanolamine was applied to a hydrophobic interaction chromatography column. Thecolumn was washed with a high salt buffer, and the lipids were then eluted with decreasing saltconcentrations. In what order would the lipids be eluted from the column? Explain your answer.1. What is the possible identity of the AA? a. Aspartic acid b. Lysine c. Alanine d. Proline 2. What is the isoelectric point of AA? 3. What is the pKa responding to the dissociation of the alpha-carboxylic group?The correct systematic name for the fatty acid below is: a) 3 octadecatrienoic acid b) 9 octadecatrienoic acid c) 3,6,9 octadecatrienoic acid d) 9,12,15 octadecatrienoic acid e) None of the above
