Scribd
Upload
214 views4 pages

NAME/S: Myra Mie M. Cabusao DATE: May 3, 2021 Prog/Yr/Sec: 1Bsn3 Lipids: Classification and Naming

This document provides information about lipids including: 1) Classifying and naming fatty acids based on carbon chain length, degree of unsaturation, omega family, and double bond location. 2) The structure and properties of specific fatty acids like vaccenic acid, palmitoleic acid, arachidic acid, and oleic acid. 3) That triglycerides in beef fat contain fatty acid chains attached to a glycerol backbone. 4) Complete hydrolysis of triglycerides produces free fatty acids and glycerol while complete hydrogenation produces only saturated fats. 5) Ingesting excess fat-soluble vitamins can cause health problems like toxicity, whereas

Uploaded by

Adrianne Bastasa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
214 views4 pages

NAME/S: Myra Mie M. Cabusao DATE: May 3, 2021 Prog/Yr/Sec: 1Bsn3 Lipids: Classification and Naming

This document provides information about lipids including: 1) Classifying and naming fatty acids based on carbon chain length, degree of unsaturation, omega family, and double bond location. 2) The structure and properties of specific fatty acids like vaccenic acid, palmitoleic acid, arachidic acid, and oleic acid. 3) That triglycerides in beef fat contain fatty acid chains attached to a glycerol backbone. 4) Complete hydrolysis of triglycerides produces free fatty acids and glycerol while complete hydrogenation produces only saturated fats. 5) Ingesting excess fat-soluble vitamins can cause health problems like toxicity, whereas

Uploaded by

Adrianne Bastasa
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 4

NAME/S: Myra Mie M.

Cabusao DATE: May 3, 2021


PROG/YR/SEC: 1BSN3

LIPIDS: CLASSIFICATION AND NAMING

I. Classify each of the fatty acid below in the ways indicated.

1.

a. What is the type of designation (SFA, MUFA, or PUFA) for this fatty acid?
Polyunsaturated Fatty Acid (PUFA)
b. On the basis of carbon chain length and degree of unsaturation, what is the
numerical shorthand designation for this fatty acid?
Eighteen carbon atoms and two carbon-carbon double bonds or (18.2)
c. To which “omega” family of fatty acids does this fatty acid belong?
This fatty acid belongs to the omega-6 family of fatty acids.
d. What is the “delta” designation for the carbon chain double-bond locations for this
fatty acid?
The double bond location are 9 and 12. This is a ∆ 9 :12 fatty acid.

2. The fatty acid below is vaccenic acid, a fatty acid found in dairy products and human
milk.

a. Why is this substance an acid?


Vaccenic acid is a naturally occurring trans fatty acid. It is the predominant kind of trans-
fatty acid found in human milk, in the fat of ruminants, and in dairy products such as milk,
butter, and yogurt.
b. How many carbon atoms are in vaccenic acid?
18 Carbon atoms
c. Is the fatty acid saturated, monounsaturated, or polyunsaturated?
Saturated Fatty Acid
d. Give the shorthand notation for the number of carbon atoms and double bonds in
vaccenic acid.
18:1 and cis-11
e. Is it most likely to be solid or liquid at room temperature?
Liquid at room temperature

f. Would it be soluble in water?


Insoluble in water
3.

a. How many carbon atoms are in palmitoleic acid?


21 carbon atoms
b. Is the fatty acid saturated, monounsaturated, or polyunsaturated?
Monounsaturated Fatty Acid
c. Give the shorthand notation for the number of carbon atoms and double bonds in
palmitoleic acid.
16:1∆9 and 2.7 Fatty acids
d. Is it most likely to be solid or liquid at room temperature?
Solid at room temperature

II. Write the short hand notation and give the IUPAC names of the following fatty
acids.

a. 20:0 and Arachidic acid b. 18:1 and Oleic acid


C. 22:1 and Erucic acid

III. Your mom sent you to buy some meat in the grocery store. As you go around the
meat section, you see several cuts of beef that are on display. Draw on paper (and
attach here) the possible structure of a triglyceride that is present in the beef fat that
you see.

IV. Without drawing the structural formula, use only words, state the products formed
when a triacylglycerol undergoes the reactions listed.

a. Complete hydrolysis
Energy production from triacylglycerol starts with their hydrolysis into free fatty acids and
glycerol. In adipose (fat‐storing) tissue, this hydrolysis is carried out by a cellular lipase,
which catalyzes the hydrolysis reaction to release the free fatty acids and glycerol.

b. Complete hydrogenation
Complete hydrogenation creates a product containing only saturated fats, which typically
has a solid and waxy consistency that is not appropriate for cooking, baking, or eating.
V. Explain why regularly ingesting a large excess of a fat-soluble vitamin can lead to
severe health problems, whereas ingesting a large excess of a water-soluble
vitamin often causes no major health problems.

Too much fat-soluble can cause a toxicity include dry, itchy skin, headache, nausea, and
loss of appetite. Signs of severe overuse over a short period of time include dizziness,
blurred vision and slowed growth. 

You might also like