What is Palmitoleic acid?
16 carbons, 1 cis double bond
What is Oleic acid
18 carbons, 1 cis double bond at Δ9
What is Linoleic acid?
18 carbons, 2 cis double bonds at Δ9,12
What is α-Linolenic acid?
18 carbons, 3 cis double bonds at Δ9,12,15
What is γ-Linolenic acid?
18 carbons, 3 cis double bonds at Δ6,9,12
What is Arachidonic acid?
20 carbons, 4 cis double bonds at Δ5,8,11,14
What effect do cis double bonds have on fatty acids?
They create kinks, preventing tight packing and keeping fats liquid at room temperature.
Which of these fatty acids has 20 carbons?
Arachidonic acid.
Which fatty acids have 3 double bonds?
α-Linolenic acid and γ-Linolenic acid
Which double bond position distinguishes γ-Linolenic from α-Linolenic acid?
γ-Linolenic has a Δ6 double bond instead of Δ9.
What is the basic structure of fatty acids?
Alkyl chain terminated by a carboxylic acid group.
What does “saturated” mean in fatty acids
No double bonds; chain is fully hydrogenated.
How does unsaturation affect fatty acid chains?
Creates bends at double bonds → looser packing, more fluidity.
What effect do trans fatty acids have on cholesterol?
Raise plasma LDL (bad) cholesterol.
Where are trans fats found naturally and in processed foods?
Naturally in dairy/meat from ruminants; high in partially hydrogenated oils.
What are triacylglycerols (triglycerides)?
Esters of glycerol with three fatty acids; main energy storage form.
Why are triacylglycerols an efficient energy source?
Highly reduced → high energy; no water needed for storage; dense packing.
How do polar bears get water from fat?
Oxidizing fat produces H₂O: fat + O₂ → CO₂ + H₂O.
What is a simple triacylglycerol?
Triglyceride with all three fatty acids identical
What is a glycerophospholipid?
1,2-diacylglycerol with a phosphate at C3 of glycerol.
Where are unsaturated fatty acids usually located in glycerophospholipids?
At the 2-position.
What does “prochiral” mean for glycerol?
Two ends can become distinguishable when substituted.
How does olive variety affect fatty acid composition?
Different varieties have different percentages of palmitic and oleic acids.
Olive oil example: Koroneiki (Greece) composition?
12.9% palmitic acid, 74.4% oleic acid.