Understanding

Biochemistry Weston Holzinger

Lipid Structure
O
||
O CH O
2
| ||
O C O
Triacylglycerols || |
O CH2
Most lipids are seen in the form of triacylglycerols also written as _________.
o These are also occasionally referred to as ___________________.
This is composed of two types of compounds
o The _____________ backbone.
This is the ________________________ portion of the triacylglycerol.
o 3 _______________________ tails.
These acyl groups are what classify triacylglycerols as ______________.
The characteristics of the triacylglycerol is determined by the type of __________________.

_____________________ fatty acids

o when the carbon chain has no double bonds and is fully saturated with _____________________.
o These fats can be packed tightly, allowing for the formation of ________________________.
Because it take energy to ________bonds, this is the reasoning for saturated fatty acids
to have relatively ________________ melting points.
An example oil is _____________________.
_____________________ fatty acids
o when the carbon chain has a double bond, and more hydrogen could be added in.
o There are two major categories.
When only one double bond is present it is called a ___________________________ fatty acid.
When there are multiple double bonds present: ___________________________ fatty acid.




Double bond formations
o Double bonds do not _____________________.
o Therefore there are two possible forms of double bonds in fatty acids.
_________ formation
When the carbon chains come of of the same side of the double bond.
This puts a kink in the carbon chain.
o Since the fatty acids cannot be packed as tightly, you would expect cis
formation fatty acids to have a ______________ melting point.
o All __________________ formed unsaturated FA are of this formation.
_________ formation
When the carbon chains come off of opposite sides of the double bond.
This is formed when a cis FA is ______________, temporarily breaking the double
bond, and reforming in the most unrestricted position.

1.2.P Lipid Structure

 Weston Holzinger - Understanding Biochemistry

Fatty Acid Naming

Fatty acids are named in two ways.
o The number of carbons.
In the space above, draw a 16 carbon fatty acid.
This would be written as ___________
o The number and position of double bonds.
We note double bonds by adding a colon and then the number of double bonds.
If a 16 carbon fatty acid had one double bond this would be written as ____________.
We also need to note the location of the double bond..

Double bond location.
o Since we know the number of carbons, if we are given the carbon number in the chain with the
double bond, we can all come to the conclusion as to where the unsaturation is located.
o However there are there are two end to the fatty acid. How do you know which side to count
from?
We use both depending on what notation we give.
If we start by countin carbons from the carboxylate end, we will note it as ____________.
If we start by counting carbons from the tail end, we label it as an ______________.





o In the space above draw the fatty acid C 16:2 10, 13.
o Now count where the double bonds lie from the CH3 end of the fatty acid.
This is noted at __________________________.

Other Lipids
Polar lipids have another group (hydrophilic) in place of one or more fatty acids.
o ___________________ have two fatty acids
If a phosphate group is present on the third part of the glycerol backbone,
it is called a __________________. A common example of this is ________________
which is a vital component of ________________ which develops within the last
few weeks of pregnancy.
If a glucose (or other sugar) group is added, it is called a _____________________.
o ___________________ are polar lipids that contain ______________.
They are synthesized from a fatty acid and the amino acid __________________.
Sterols do not contain fatty acids and are not a fuel source.
o _________________ is the most common sterol and is the precursor to many
hormones in the body in addition to being used as a cell wall stabilizer.

Fatty Acid Naming & Other Lipids 1.2.P