5.1: The Chemist's View of Fatty Acids and Triglycerides

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Last updated 6:03 PM on 10/21/24
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20 Terms

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What are lipids characterized by?
Insolubility in water.
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What makes triglycerides?
1 glycerol and 3 fatty acids.
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What is the simplest saturated fatty acid?
Stearic acid.
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How are fatty acids distinguished?
By the length of their carbon chains and the number/location of their double bonds.
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What type of fatty acid is oleic acid?
18 carbon monounsaturated fatty acid.
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What are omega-3 fatty acids?
Polyunsaturated fatty acids where the closest double bond is 3 carbons away from the methyl end.
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What are omega-6 fatty acids?
Polyunsaturated fatty acids where the closest double bond is 6 carbons away from the methyl end.
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How do saturated and unsaturated fatty acids differ in terms of hydrogen?
Saturated fatty acids are fully loaded with hydrogen atoms.
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What is the main function of essential fatty acids?
They regulate blood pressure, blood clotting, and other body health functions.
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What does hydrogenation do to fatty acids?
It adds hydrogen molecules to some or all points of unsaturation, creating trans-fatty acids.
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What is a trans-fatty acid?
A fatty acid where hydrogens next to the double bonds are on opposite sides of the carbon chain.
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What are some characteristics of polyunsaturated fats?
They spoil easily due to unstable double bonds.
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How does the length of a carbon chain affect fat?
Shorter carbon chains tend to be softer at room temperature.
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Which type of fats are most resistant to oxidation?
Saturated fats.
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What is the main benefit of adding antioxidants to fats?
They protect against rancidity by competing for oxygen.
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What are the primary sources of long chain fatty acids in the average diet?

Meats, seafood, and vegetable oils.

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How are polyunsaturated fats generally classified?
By the position of their double bonds (omega numbers).
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What is the most predominant monounsaturated fatty acid?
Oleic acid.
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What happens to double bonds in partially hydrogenated oils?
Their configuration changes from cis to trans.
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Why is stability a concern for fats?
Because fats can spoil due to oxidation when exposed to oxygen, heat, and light.