":"Unlike carbohydrates and proteins, lipids are not polymers made from repeating monomers.","points":null},{"id":"288d08f5-4846-4594-9880-9f4409c4d149","cardType":"basic","front":"What feature of most lipid tails makes lipids hydrophobic?","back":"Long non-polar hydrocarbon chains.","points":1},{"id":"28820c52-be38-485d-9cd5-e7e89ad1691a","cardType":"basic","front":"Why do most lipids not dissolve in water?","back":"Their tails are non-polar, so they do not mix with polar water.","points":2},{"id":"eafa9c86-f2e5-4931-a947-28984c679453","cardType":"basic","front":"How many fatty acid molecules join to glycerol in one triglyceride?","back":"Three fatty acid molecules.","points":1},{"id":"9cf7545d-7296-46c6-afbc-dfc5789a553d","cardType":"basic","front":"In triglyceride formation, what type of reaction forms ester bonds?","back":"A condensation reaction.","points":1},{"id":"9e645681-b6b7-492d-9783-79a1fa99b9e6","cardType":"basic","front":"An ester bond forms between which groups?","back":"

Hydroxyl group of glycerol
Carboxyl group of a fatty acid

","points":2},{"id":"1f411ab5-e014-481c-8ae6-75c18dc20b83","cardType":"cloze","front":"Condensation [ ] water; hydrolysis [ ] water.","back":"Condensation releases water; hydrolysis uses water.","points":null},{"id":"67c029ee-54ed-417e-b801-e2c62c6fd411","cardType":"basic","front":"How many ester bonds are in one triglyceride?","back":"Three ester bonds.","points":1},{"id":"2416de8b-46fc-4f11-8b69-f8c93702578a","cardType":"basic","front":"How many water molecules are released when one triglyceride forms?","back":"Three water molecules.","points":1},{"id":"053a49fd-bd70-4bb8-80e5-f03f087c8d66","cardType":"basic","front":"What does hydrolysis of triglyceride ester bonds produce?","back":"Glycerol and fatty acids.","points":2},{"id":"e5c23d9b-d855-42b8-90f2-59af60820f91","cardType":"cloze","front":"A saturated fatty acid has no [ ] in its hydrocarbon chain.","back":"A saturated fatty acid has no carbon-carbon double bonds in its hydrocarbon chain.","points":null},{"id":"85b5a7e1-6034-4336-97e4-2238dec0667a","cardType":"basic","front":"What structural feature makes a fatty acid unsaturated?","back":"At least one carbon-carbon double bond in the hydrocarbon chain.","points":1},{"id":"121f4109-a0ab-4b89-9cf6-a62411e3849f","cardType":"basic","front":"Which double bond should not be counted when deciding if a fatty acid is unsaturated?","back":"The carbon-oxygen double bond in the carboxyl group.","points":1},{"id":"36f77f68-6fb7-4b9d-a150-318704f210b9","cardType":"basic","front":"Why are many saturated fats solid at room temperature?","back":"Straight saturated chains pack closely together.","points":2},{"id":"0cc559be-f6cf-466a-8b8e-0fcf2d59c52a","cardType":"basic","front":"Why do unsaturated lipids often have lower melting points?","back":"Double-bond kinks prevent close packing.","points":2},{"id":"b333d573-cb25-4dfd-b328-839a052679de","cardType":"basic","front":"Which triglyceride feature allows lots of energy release during respiration?","back":"Many carbon-hydrogen bonds.","points":1},{"id":"183a64fa-8142-4ef0-a7c2-31de1bde8e9b","cardType":"basic","front":"Why does triglyceride storage not greatly affect cell water potential?","back":"Triglycerides are insoluble in water.","points":2},{"id":"b98e45a6-29ea-46f9-84b5-5776c9767d7c","cardType":"basic","front":"Why do triglycerides not easily diffuse out of cells?","back":"They are large and non-polar.","points":2},{"id":"3bd14a2f-90e5-40d9-9baa-dd764506b93c

Lipids Flashcards

Lipids Flashcards

Lipids Flashcards

Lipids Flashcards