4. Identify the membrane lipids and describe their structures and roles. 5. Which is more hydrophilic, cholesterol or phospholipids? Defend your answer. 6. Why does the introduction of double bonds into a fatty acid molecule lower its melting point?
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- 1. Draw the structures of triacylglycerol, cholesterol, phosphatidylcholine, and sphingomyelin. 2. Identify the polar/charged groups and draw how water will orient itself around these groups. 3. Order these lipids from most hydrophobic to most hydrophilic. 4. Predict how the lipids will migrate on the TLC plate when the running buffer is an organic solvent. Keep in mind that although the lipid standards are dissolved in organic solvent, they can (by virtue of their polar/charged groups) interact with the polar silica matrix of the TLC plates.Complex carbohydrates (glycoproteins and glycolipids) have a special structure that allows it to function perfectly on cell membranes. Cite one structure-function of these macromolecules. 2. Compared to other macromolecules carbohydrates in its simple monomers are best sources of harvesting ATP from its bonds, how is this so? 3. Hormones are special lipids. They are big molecules that circulates through systems in limited time and quantity. Account for this fact.Lipids most abundant form are Triglycerides building blocks are 1 If a triglyceride only contains If a triglyceride contains one or more unsaturated fat. + The tail of this structure is made of 2 (hydrophobic). then it is classified as a saturated fat. The head of this structure is made of a single (hydrophilic). 4+ O Search Lipids are also responsible for a major component of the cell membrane wall that is both attracted to and repelled by water, called Their overall shape determines their The complex 3D shape of a protein is called a Proteins have four levels of structure: t -Ö:-- CD and 3 per molecule. bonds that contain the maximum number of + Proteins building blocks are amino acids that are held together with bonds. These are covalent bonds that link the amino end of one amino acid with the carboxyl end of another. T 09 bonds, then it is classified as an that are water insoluble + that is water soluble T F9 8 W F10 · C F11
- 5) Describe the three areas of focus for reducing cholesterol in the body. 6) Complete the table below with the 5 major groups of lipids (based on combining Lipids Video 1 and Video 2) including a description of their basic structure, an example of each, and the function specific to the example you have provided. Type of Lipid Basic Structure Example FunctionHello Ma'am/Sir, can you determine the statements belower whether they are true or false? Please leave a brief explanation. Thank you! 1. Oils are liquids in room temperature while fats are solid in room temperature.2. Unsaturated fatty acids form triglycerides that are generally solid at room temperature.3. You can draw lipids using line structures. 4. Unlike carbohydrates the structure pattern for lipids is non-existent.5. Lipids and Fats are important to function properly.1. Melting point: what happens when the carbon chain length of fatty acids become shorter? increased melting point decrease melting point no change 2. Why do lipids with long chain fatty acids have lower saponification value? they are linear in structure, thus it is difficult to saponify they have lower number of carboxyl group per 1 gram of sample they require less amount of KOH during titration they require less HCL during back titration 3. Halogenation depends on which concept? presence of double bond in the glycerol portion presence of double bond in the fatty acid portion presence of carboxylic acid groups reactivity of potassium ions
- 27. Which of the following statements correctly describes the structure of a triacylglycerol? Group of answer choices a lipid that makes up much of the plasma membrane a protein with tertiary structure a molecule formed from three alcohols by dehydration reactions a lipid made with three fatty acids and glycerolSelect the correct statement about unsaturated fatty acids: 1. Unsaturated fatty acids have extra nitrogen atoms in their hydrophobic tails compared to saturated fatty acids 2. Unsaturated fatty acids have multiply bonded carbons in their hydrophobic tails compared to saturated fatty acids which have only single bonded carbons 3. Unsaturated fatty acids have no bends in their hydrophilic fatty acid tails 4. Unsaturated fatty acids have relatively more hydrogen atoms in their hydrophobic tails compared to saturated fatty acids2. (a) The diagram below shows the structure of a lipid. i. Which type of lipid does this structure belong to? ii. Give one example of molecule made up of this type of lipid. iii. Describe the distinct roles of this type of lipid on membrane at different temperatures. Keep your answer brief. (b) The figure illustrates the structure of a lipid. CH2-O- CH-O- CH2 i. Regarding the types of fatty acids, what is the name of this type of lipid? Give the full name, not abbreviation. ii. After hydrolysis, the fatty acid chain indicated by an arrow is released. Name this fatty acid in n-system and delta (A) designation. ii. How can the fatty acid release energy in the cells?
- 1. Draw the structure of phosphatidic acid. Circle the polar parts of the molecule and box the non-polar parts of the molecule. 2.Based on the structure why would this molecule be a major building block for glycerophospholipids that make up the cell membrane? In your answer include which part of the molecule would be inside the membrane and which one out and why. 3. What specific “effect”would drive your answer to 2?1. Theoretically, a protein could assume a virtually infinite number of configurations and conformations. Suggestseveral features of proteins that drastically limit the actual number. 2. What are the greatest structural features that differentiate sphingolipids from phosphoglycerides? 3. High levels of glucose-6-phosphate inhibit glycolysis. If the concentration of glucose-6-phosphate decreases,activity is restored. Why?Express your answers in your own words. a. What is the relationship between carbon chain length and melting point for fatty acids? b. Why does increasing carbon chain length decrease water solubility for fatty acids? c. A food package label lists an oil as “partially hydrogenated.” What does this mean? d. Why can only unsaturated triacylglycerols undergo hydrogenation?