1) Draw the structures of the following fatty acids: A. 12:0 B. 18:3(4812,15) Wh
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Question
1) Draw the structures of the following fatty acids: A. 12:0 B. 18:3(4812,15) Which of these fatty acids do you think will have the lowest Tm value? What structural feature is responsible? . How do you think the reaction enthalpy and entropy change as a lipid bilayer melts (transitions from solid to liquid)? Provide the molecular basis of the enthalpy and entropy changes that occur in the melting transition of lipid a (solid liquid) ·Explain how the thermodynamic parameters (AH or S) each contribute to the spontaneous assembly of a lipid monolayer? Provide a molecular rationale to support your answer. 5,8,11,14 2) Draw structure of a phosphotidyl serine with side chains 160 and 204 ( ). . What is the net charge of this lipid at pH 5, pH7, pH12? .What products do you expect for the cleavage of this lipid by phospholipase A2? Name three unique bioactive compound that that may be synthesized from the product of this reaction and identify physiological effects of each of these compoundsExplanation / Answer
1. A) 12:0 – Lauric acid; CH3(CH2)10COOH
B) 18:3 9,12,15 - -Linolenic acid; CH3CH2(CH=CHCH2)3(CH2)6COOH
Linolenic acid has lowest Tm value (melting temperature) than lauric acid. Lauric acid (saturated fatty acid) which melts at 44o C, whereas Linolenic acid (unsaturated fatty acid) melts at -11 o C.
The reason for this phenomenon confined within the molecular geometries. In case of saturated fatty acids which contain no double bonds, are straight and can pack more tightly than those that have double bonds. These close intermolecular interactions result in relatively high melting points.
On the other hand, if one or more double bonds are introduced in the hydrocarbon chain of unsaturated fatty acids it will results in one or more bends in the molecule. These molecules do not stack very well and the intermolecular interactions are also much weaker than saturated molecules. These features make its melting points much lower for unsaturated fatty acids than saturated fatty acid.
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