Lipids/Fats Introduction (L13)

Nutrition Unit 3

There is ___ as much energy in lipids than in carbs and proteins.

Twice

Why are lipids a better source of energy than glucose?

Lipids are made up of fatty acids. Fatty acids have more hydrogen per carbon. The more hydrogen, the more ATP you can generate.

________ has the maximum number of hydrogens, no double bonds, and are typically solid at room temperature.

_________ has at least one double bond, and are typically liquid at room temperature. 

Saturated, unsaturated

_____ chain fatty acids are 2-6 carbons.

Short

______ chain fatty acids have 8-12 carbons.

Medium

_____ chain fatty acids have 14-24 carbons.

long

As fatty acid chain length increases, melting point ______

increases

Fatty acids synthesized by plants and animals have an ____ number of carbons. (odd/even)

even

What are the characteristics of a fatty acid

Even number of carbon atoms, arranged in an unbranched line, hava a carboxyl group at one end and a methyl group at the other end

In terms of firmness, animal oils are typically _____ and vegetable oils are typically _____. (solid/liquid)

solid, liquid

Fatty acid melting point is dependent on _____ and _____.

Chain length, degree of saturation.

Melting point ______ with chain length and _____ with number of double bonds.

Increases, decreases

If you could from the carboxyl group, it is _____. If you count from the methyl group it is _____. 

Delta, omega

For omega naming, you count the first double bond from the ______ end.

Methyl

For delta naming, you count from the ______ end.

Carboxyl

In the _____ naming system, you take note over every double bond. In ______, you only take note of the first double bond.

delta (Δ), omega (ω)

Linoleic acid has ___ double bonds, linolenic has ___.

2, 3

(T or F) Proteins have over twice the amount of energy as fats

False

(T or F)The more hydrogens in a molecule, the more energy it provides.

True

The less reduced a fat is, the more energy it provides.

False

(T or F) The more double bonds a fatty acid has, the lower its boiling temperature

True

(T or F) The longer a fatty acid chain is, the lower its boiling temperature.

False

__________ is the process of forcing hydrogen atoms into an unsaturated fatty acid and making it into a saturated fatty acid. This is often used in food products.

Hydrogenation

The fatty acid all cis-Δ9,12-octadecadienoic acid is an omega _______________ fatty acid. The common name for this fatty acid is _________________ acid.

omega 6, linoleic

What is the omega nomenclature?

Delta Nomenclature?

Name of fatty acid?

• 18:3 w-3

• 18:3Δ9,12,15

• Linolenic acid

This is a _______ fatty acid.

non-conjugated

This is a ______ fatty acid

Conjugated

What is the omega nomenclature?

Delta Nomenclature?

Name of fatty acid?

• 18:2 w-6

• 18:2 Δ9,12

• Linoleic acid