SC CHEM 102 - Chapter 11 and 12 CHEM 102 (8 pages)

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Chapter 11 and 12 CHEM 102

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Chapter 11 and 12 CHEM 102


CHEM 102 notes on chapters 11 and 12

Lecture number:
Lecture Note
University Of South Carolina-Columbia
Chem 102 - Fundamental Chemistry Ii

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CHEM 102 Ch 11 12 Lecture 19 Outline of Last Lecture I Chemical and Physical Properties of Monosaccharides II Disaccharides a Glycosidic Bond b Important Disaccharides III Reducing Sugars Polysaccharides Outline of Current Lecture I Classify Lipids II Fatty Acid Structure III Triacylglycerols and reactions of them IV Hydrolyzable and Nonhydrolyzable Lipids V Steroids Eicosanoids and Vitamins VI Protein Functions VII Amino Acids VIII Zwitterions and Peptides IX Acid sequence and constitutional isomers X Types of proteins and their functions XI Effect of temperature on proteins These notes represent a detailed interpretation of the professor s lecture GradeBuddy is best used as a supplement to your own notes not as a substitute XII Hydrolysis of proteins Current Lecture Classification of Lipids Lipids nonpolar compounds or compounds of low polarity Most lipids are Amphipathic part hydrophobic afraid of water part hydrophilic water loving Lipids are either Hydrolyzable or Nonhydrolyzable Hydrolyzable Lipids include Triacylglycerols waxes Glycerophospholipids Sphingolipids NonHydrolyzable Lipids include Steroids Eicosanoids Fat Soluble Vitamins Lipid Functions Cell membrane Structure Creates a barrier for the cell Controls the flow of materials Energy Storage Fats stored in adipose tissue Hormones and Vitamins Hormones help with communication between cells Vitamins assist in the regulation of bodily functions Fatty Acids Fatty Acids carboxylic acids with ling hydrogen chains all lipids contain at least one fatty acid Fatty acids can be Saturated all carbon carbon single bonds Or Unsaturated at least one carbon carbon double bond There are 2 essential fatty acids fatty acids that have to be eaten Oleic Linoleic Fatty Acids structure is a long chain of mono carboxylic acids there is always an even number of carbons Triacylglycerols Triacylglycerols AKA Triglycerides make up 90 of our daily dietary lipid intake Triacylglycerols are glycerol molecules and fatty acid

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