Topic - Biology - Lipids, Proteins, Nucleic Acids Define lipid Define fatty acid

Question

Topic - Biology - Lipids, Proteins, Nucleic Acids

Define lipid

Define fatty acid

Explain the differences in saturated fats and unsaturated fats. Why are saturated fats typically solid at room temperature and unsaturated fats typically are liquid at room temperature?

Explain why a triglyceride gets its name

What exactly makes two fatty acids different, aside from their name?

Define fat

Define steroids

What is a phospholipid?

What is a phospholipid bilayer?

What is a trans-fat (see video and the textbook section, “Fear of Frying”)

Define protein

Define amino acid

Define peptide bond

What is a peptide? What is a polypeptide?

What is meant by the primary structure of a protein?

What is meant by the secondary structure of a protein?

What is meant by the tertiary structure of a protein?

What is meant by the quaternary structure of a protein?

Explain why cooking food, such as frying an egg, results in visible changes to texture, density, smell, taste, and appearance. *Denaturation

Discuss the relationship between protein structure and protein function?

Define nucleic acids, nucleotides

What is DNA an abbreviation for? How about RNA?

What does ATP stand for and what does it do for a cell?

What is the typical function of DNA in a cell?

Explanation / Answer

1. A lipid is chemically defined as a substance that is insoluble in water and soluble in alcohol, ether, and chloroform. Lipids are an important component of living cells. Together with carbohydrates and proteins,lipids are the main constituents of plant and animal cells. Cholesterol and triglycerides are lipids.

2. Fatty acids: Molecules that are long chains of lipid-carboxylic acidfound in fats and oils and in cell membranes as a component of phospholipids and glycolipids. (Carboxylic acid is an organic acid containing the functional group -COOH.)

3. Saturated fats have single bonds whereas unsaturated fatty acids have double or triple bonds.

4. Triglyceride has three fatty acids and one glycerol.

5. No. of carbons and no. of double bonds make them different.

6. Fat is a term used to describe a class of macro nutrients used in metabolism called triglycerides. These make up one of three classes of macronutrients including proteins and carbohydrates. Fats provide a means of storing energy for most eukaryotes, as well as act as a food source.

7. Lipid containing phosphate is called phospholipids.

8. Phospholipid has hydrophobic tail and hydrophilic head. They are arranged in such a way that head face outside and tail face inside.

9. Trans fat: An unhealthy substance, also known as trans fatty acid, made through the chemical process of hydrogenation of oils. Hydrogenation solidifies liquid oils and increases the shelf life and the flavor stability of oils and foods that contain them.

10. Proteins: Large molecules composed of one or more chains of amino acids in a specific order determined by the base sequence of nucleotides in the DNA coding for the protein. Proteins are required for the structure, function, and regulation of the body's cells, tissues, and organs.

11. An amino acid is a type of organic acid that contains a carboxyl functional group (-COOH) and an amine functional group (-NH2) as well as a side chain (designated as R) that is specific to the individual amino acid. Amino acids are considered to be the building blocks of polypeptides and proteins.

12. Bond between two amino acids is called peptide bond.

DNA – deoxyribonucleic acid

RNA- ribonucleic acid

ATP- Adenosine triphosphate

Related Questions

Navigate

• Browse (All)
• Browse T
• Subjects

Integrity-first tutoring: explanations and feedback only — we do not complete graded work. Learn more.