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    217058 Nguyễn Thị Thùy Linh
    This document provides information about lipids and fatty acids. It defines omega-3 and omega-6 fatty acids and classifies example fatty acids as such. It describes how catalytic hydrogenation of oils increases melting point and storage stability. The American Heart Association recommends canola and olive oils over coconut oil for cooking due to differences in saturated fat content and effects on cholesterol. Sodium hydroxide breaks down grease by altering fat structure. Waxy coatings on plants prevent water loss. Phospholipids have hydrophilic head groups and hydrophobic fatty acid tails. Ninhydrin detects phosphatidylethanolamine and phosphatidylserine in thin layer chromatography due to their primary amine groups.

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    BTVN3

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    217058 Nguyễn Thị Thùy Linh
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    This document provides information about lipids and fatty acids. It defines omega-3 and omega-6 fatty acids and classifies example fatty acids as such. It describes how catalytic hydrogenation of oils increases melting point and storage stability. The American Heart Association recommends canola and olive oils over coconut oil for cooking due to differences in saturated fat content and effects on cholesterol. Sodium hydroxide breaks down grease by altering fat structure. Waxy coatings on plants prevent water loss. Phospholipids have hydrophilic head groups and hydrophobic fatty acid tails. Ninhydrin detects phosphatidylethanolamine and phosphatidylserine in thin layer chromatography due to their primary amine groups.

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    Biochemistry Unit 3: Lipids

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    This document provides information about lipids and fatty acids. It defines omega-3 and omega-6 fatty acids and classifies example fatty acids as such. It describes how catalytic hydrogenation of oils increases melting point and storage stability. The American Heart Association recommends canola and olive oils over coconut oil for cooking due to differences in saturated fat content and effects on cholesterol. Sodium hydroxide breaks down grease by altering fat structure. Waxy coatings on plants prevent water loss. Phospholipids have hydrophilic head groups and hydrophobic fatty acid tails. Ninhydrin detects phosphatidylethanolamine and phosphatidylserine in thin layer chromatography due to their primary amine groups.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    16 views3 pages

    BTVN3

    Uploaded by

    217058 Nguyễn Thị Thùy Linh
    This document provides information about lipids and fatty acids. It defines omega-3 and omega-6 fatty acids and classifies example fatty acids as such. It describes how catalytic hydrogenation of oils increases melting point and storage stability. The American Heart Association recommends canola and olive oils over coconut oil for cooking due to differences in saturated fat content and effects on cholesterol. Sodium hydroxide breaks down grease by altering fat structure. Waxy coatings on plants prevent water loss. Phospholipids have hydrophilic head groups and hydrophobic fatty acid tails. Ninhydrin detects phosphatidylethanolamine and phosphatidylserine in thin layer chromatography due to their primary amine groups.

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    of 3

    Unit 3 Lipids

    1. Omega-3 and omega-6 fatty acid Fish oils are rich sources of omega-3 and
    polyunsaturated fatty acids and omega-6 fatty acids are relatively abundant in corn and
    sunflower oils. Write the key convention and classify the following fatty acids as omega-3,
    omega-6, or neither:
    (a) Linolenic acid
    (b) Linoleic acid
    (c) Arachidonic acid
    (d) Oleic acid
    (e) cis-8,11,14-eicosatrienoic acid
    (f) Eicosapentaenoic acid
    (g) Docosahexaenoic acid
    (h) Stearic acid
    Linolenic acid omega-3
    Linoleic acid omega-6
    Arachidonic acid omega-6
    Oleic acid neither
    cis-8,11,14-eicosatrienoic acid omega-6
    Eicosapentaenoic acid omega-3
    Docosahexaenoic acid omega-3
    Stearic acid neither

    2. Catalytic Hydrogenation of Vegetable Oils Catalytic hydrogenation, used in the food


    industry, converts double bonds in the fatty acids of the oil triacylglycerols to –CH 2–CH2–.
    How does this affect the physical properties of the oils?
    - Catalytic hydrogenation breaks double bonds, which leads to an increase in melting point
    so that they cannot easily be melted
    - Catalytic hydrogenation combats the oxidative cleavage – causes fats to become rancid,
    which could help to store food for longer
    - Catalytic hydrogenation causes fats to harden so that they are usually solid at room
    temperature
    3. Fat/oil and Cardiovascular Disease Why does the American Heart Association
    recommend the use of canola oil or olive oil rather than coconut oil in cooking?
    - Because, in comparison to coconut oil, they have more monounsaturated fats and less
    saturated fat. Saturated fats can increase the risk of heart disease by raising LDL (bad)
    cholesterol levels. Conversely, monounsaturated fats can help raise total cholesterol levels
    and decrease LDL cholesterol. Note that 90% of the fat in coconut oil is still saturated,
    meaning it still contains a lot of saturated fats. Olive oil has 14% saturated fat, compared to
    canola oil's 7%. The AHA recommends against using coconut oil as your main cooking oil
    because of its high saturated fat level, even if it may have some possible health benefits
    including being an excellent source of medium-chain fatty acids.
    4. Alkali Lability of Triacylglycerols A common procedure for cleaning the grease trap in
    clothes or dishes is to add a product that contains sodium hydroxide. Explain why this
    works.

    - Sodium hydroxide is a powerful addition to these products because it’s corrosive. It reacts
    with moisture in the air to generate heat, which allows it to alter the state of fats and grease
    to the point that they dissolve.

    5. Role of Wax Succulent plants from arid regions generally have waxy surface coatings.
    Suggest why such a coating is valuable for the survival of the plant.

    - The waxy surface coating is a barrier that prevents loss of water.

    6. Hydrophobic and Hydrophilic Components of Membrane Lipids A common


    structural feature of membrane lipids is their amphipathic nature. For example, in
    phosphatidylcholine, the two fatty acid chains are hydrophobic and the phosphocholine head
    group is hydrophilic. For each of the following membrane lipids, name the components that
    serve as the hydrophobic and hydrophilic units: (a) phosphatidylethanolamine; (b)
    sphingomyelin; (c) galactosylcerebroside; (d) ganglioside; (e) cholesterol

    Hydrophobic unit Hydrophilic units


    Phosphatidylethanolamine 2 fatty acids Phosphoethanolamine
    Sphingomyelin Sphingosine + 1 fatty acid Phosphocholine
    Galactosylcerebroside Sphingosine + 1 fatty acid D-galactose
    Ganglioside Sphingosine + 1 fatty acid Oligosaccharide head group
    Cholesterol Steroid nucleus + alkyl side Hydroxyl group at position -
    chain 3

    7. Ninhydrin to Detect Lipids on TLC Plates Ninhydrin reacts specifically with primary
    amines to form a purplish-blue product. A thin-layer chromatogram of rat liver
    phospholipids is sprayed with ninhydrin, and the color is allowed to develop. Which
    phospholipids can be detected in this way?

    - Phosphatidylethanolamine and phosphatidylserine: they are the only phospholipids that


    have primary amine groups that can react with ninhydrin

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