BIOCHEM- Pre Final (fats)

Hydrolysis

where simples and compound lipids yield fatty acids

Fatty Acids

straight chain organic acids

Fatty Acids found in natural fats

contain even numbers of carbon atoms

Saturated fatty acids

only single bonds between carbon atoms

unsaturatted fatty acid

few double bonds between carbon atoms

polyunsaturated fatty acids

many double bonds

melting point

the greater the degree of unsaturation, the lower the...

Monounsaturated

1 double bond

Polyunsaturated

many double bonds

Eicosanoids

include prostaglandis, leukotrienes, prostacyclin and thromboxanes

Linoleic Acid

nutritionally essential fatty acids

Linoleic Acid

• cannot be synthesized in Human Body

• must be supplied from food we eat

Arachidonic

can be synthesized in the body, from linoleic acids

Linoleic Acid

found in large concentration in corn, cottonseed, peanut and soybean oil but not in coconut/olive oil

Oleic Acids

occurs in nature as cis (same sides) configuration

most naturally occurring unsaturated fatty acids

Saturated Fats

found in meat, dairy products and palm oils

Dietary Saturated Fats

increase blood vessels of (LDL) Low-density lipoprotein

Low-density lipoprotein (LDL)

Aids in the disposition of cholesterol on artery walls

Partially Hydrogenated Vegetable Oils (PHV)

a substituent for saturated fats

Natural Vegetable Oils

contain primary cis isomers

Trans isomers

cause many undesirable effects

good cholesterol

lowering HDL level

bad cholesterol

raising LDL level

lowering of HDL level (good cholesterol) raising of LDL level (bad cholesterol) Raising total cholesterol levels

3 parts of Trans isomers

1. Simple lipids 2.Complex lipids

2. Precursor lipids

3. Derived Lipids

Classification: 3 main categories of Lipids

Fats

are esters formed by the metabolic transformation of fatty acid with one particular alcohol, glycerol

Glycerol Monostearate

formed if one molecule of glycerol reacts with one molecule of stearic acid

Iodine Number

number grams that will react with double bond

Unsaturated fats and oil

will readily combine with iodine

Saturated fats and oils

will not do so readily combine with iodine

animal fats

lower iodine number than vegetable oil

vegetable oil

are more saturated than animal fats

1. Fuel in body

2. reserve supply for food and energy

3. protector for vital organs

4. act as shock absorber

5. act as electrical insulators

Uses of fats in the body

9 kcal/g

Metabolism of fats produces

4kcal/g

Metabolism of Carbohydrates / protein produces

Lecithins

important in metabolism of fats by Liver

Lecithins

its nitrogen compound is choline

Lecithins

it is abundant in egg yolk and soybeans

Lecithins

widely distributed in all cell (metabolic and structural)

dipalmitoyl lecithin

• very good surface active agent

• 2 fatty acids are "palmitic acid"

dipalmitoyl lecithin

prevent adherence of the premature infant causes respiratory distress syndrome

Adipose Tissue

where fats is stored and serve as the protector for vital organs

Outer layer of Fats

• act as electrical insulators

Outer layer of Fats

• allows rapid propagation of nerve impulses

Fats

• constituent of Liporpotein

Fats

• Serve as means of transporting lipids in blood stream

color: white or yellow solid and liquids

Pure Fats and Oils

• odorless

• tasteless

• must be emulsified

Fats

do not diffuse through membrane

Fats

• lighter than water

• greasy

emulsion

temporary formed when fats and oil are shaken with water

Permanent

by addition of emulsifying agent such as soap, the emulsion will be____

Hydrolysis

• being done to form fatty acids and glycerol

• which fats are treated with enxymes, acids or bases

Saponification

heating of the aft with strong base such as sodium hydroxide to produce glycerol and the salt of a fatty acids

Soap

sodium/potassium salt of fatty acids

Hydrogenation

• addition of hydrogen in the presence of catalyst

• produce so called vegetable shortening used in home

Acrolein Test

• test for presence of glycerol

• test for fats and oil

Rancidity

fats; unpleasant odor and taste when allowed to stand at room temperature for a short time

Rancidity

this is die to hydrolysis and oxidation reaction

Soap

produced by saponification of fats

Sodium Soap

hard/bar soap

Sodium Soap

produced when sponifying agent used is SODIUM HYDROXIDE

Potassium Soap

produced when sponifying agent used is POTASSIUM HYDROXIDE

Potassium Soap

soft/liquid soaps

Floating Soap

air bubble soap

germicidal soap

soap contain germicide

Scouring soap

soap contain some abraisive

Calcium & Magnesium

ions present in hard water react with soap to form insoluble calcium and magnesium soaps

Soap precipitate

• mostly organic and floats to the top rather thank sinking to the bottom as most precipitates

• seen in ring around bathtub

Zinc stearate

insoluble soap used as dusting powder for infants and treat athletes foot

Celiac Disease

disease in which; cannot absorb fatty acid from small intestine

Hydrophilic

• water loving

• polar end

Hydrophobic

• water repelling

• non polar end of soap

Micelles

arrange themselves in spherical form in aqueous solution

Hydrophilic Regions

polar head groups

Hydrophobic Regions

long hydrophobic chain

Surfactant

lower the surface tension of water, making emulsification easier

Detergents

synthetic compound used as cleaning agent

Syndets

other name for Detergent

• Straight chain

• Branched chain

Biodegradable- Non biodegradable-

waxes

combination of Fatty acids and High monohydric alcohol

Lanolin

cosmetic/ointment

Amphipathic

neutral; polar and non polar

Glycerol

non toxic, sweet tasting and viscous fluid (malapot)

3 Hydroxyl Group

Glycerol has how many hydroxyl group?

Cell membrane

functions:

• mechanical support

• separates

• structural support

• transportatiom

40-50% LIPIDS

in cell membrane, there are how many percentage of LIPIDS

50-60% PROTEIN

in cell membrane, there are how many percentage of PROTEIN

Cell Membrane

it is relatively fluid and give flexibility of cell (elastik)

Phospholipids

basis structure of a cell membrane

Phospholipids

make up Lipid Bilayers

Lipid Bilayer

phospholipids arranged in double layer called...

The Fluid Mosai Model

explain the observation of structure of functional cell membrane

The Fluid Mosai Model

according to this model, there is a lipid bilayer which protein molecule are embeded

Lipid Bilayer

gives fluidity and elasticity to membrane

Lysolecithin

is produced due to the removal of one molecule of fatty acids from Lecithin

enzyme lacithinase

catalyze the removal of molecule of fatty acid

venom

poisinouse; produce lysolecithin

lysolecithin

causes hemolysis