B.3 Lipids

Deduce the products of the hydrolysis of a non-substituted phospholipid, where ${\mathrm{R}}^1$ and ${\mathrm{R}}^2$ represent long alkyl chains.

Deduce the products of the hydrolysis of a non-substituted phospholipid, where ${\mathrm{R}}^1$ and ${\mathrm{R}}^2$ represent long alkyl chains.

Deduce the products of the hydrolysis of a non-substituted phospholipid, where ${\mathrm{R}}^1$ and ${\mathrm{R}}^2$ represent long alkyl chains.

A representation of a phospholipid bilayer cell membrane is shown:

© International Baccalaureate Organization 2020.

Identify the components of the phospholipid labelled A and B.

A representation of a phospholipid bilayer cell membrane is shown:

© International Baccalaureate Organization 2020.

Identify the components of the phospholipid labelled A and B.

A representation of a phospholipid bilayer cell membrane is shown:

© International Baccalaureate Organization 2020.

Identify the components of the phospholipid labelled A and B.

Outline the importance of linoleic acid for human health.

Outline the importance of linoleic acid for human health.

Outline the importance of linoleic acid for human health.

Calculate the volume of iodine solution used to reach the end-point. 

Calculate the volume of iodine solution used to reach the end-point. 

Calculate the volume of iodine solution used to reach the end-point. 

State one factor that increases the rate at which saturated lipids become rancid.

State one factor that increases the rate at which saturated lipids become rancid.

State one factor that increases the rate at which saturated lipids become rancid.

Outline one impact food labelling has had on the consumption of foods containing different types of lipids.

Outline one impact food labelling has had on the consumption of foods containing different types of lipids.

Outline one impact food labelling has had on the consumption of foods containing different types of lipids.

Explain why lipids provide more energy than carbohydrates and proteins.

Explain why lipids provide more energy than carbohydrates and proteins.

Explain why lipids provide more energy than carbohydrates and proteins.

The iodine number is the maximum mass of iodine that reacts with 100 g of an unsaturated compound.

Determine the iodine number of stearidonic acid, C₁₇H₂₇COOH.

The iodine number is the maximum mass of iodine that reacts with 100 g of an unsaturated compound.

Determine the iodine number of stearidonic acid, C₁₇H₂₇COOH.

The iodine number is the maximum mass of iodine that reacts with 100 g of an unsaturated compound.

Determine the iodine number of stearidonic acid, C₁₇H₂₇COOH.

The iodine number is the maximum mass of iodine that reacts with 100 g of an unsaturated compound.

Determine the iodine number of stearidonic acid, C₁₇H₂₇COOH.

The iodine number is the maximum mass of iodine that reacts with 100 g of an unsaturated compound.

Determine the iodine number of stearidonic acid, C₁₇H₂₇COOH.

The iodine number is the maximum mass of iodine that reacts with 100 g of an unsaturated compound.

Determine the iodine number of stearidonic acid, C₁₇H₂₇COOH.

Fats contain triglycerides that are esters of glycerol and fatty acids. Deduce an equation for the acid hydrolysis of the following triglyceride.

Fats contain triglycerides that are esters of glycerol and fatty acids. Deduce an equation for the acid hydrolysis of the following triglyceride.

Fats contain triglycerides that are esters of glycerol and fatty acids. Deduce an equation for the acid hydrolysis of the following triglyceride.

The melting points of cocoa butter and coconut oil are 34 °C and 25 °C respectively.

Explain this in terms of their saturated fatty acid composition.

The melting points of cocoa butter and coconut oil are 34 °C and 25 °C respectively.

Explain this in terms of their saturated fatty acid composition.

The melting points of cocoa butter and coconut oil are 34 °C and 25 °C respectively.

Explain this in terms of their saturated fatty acid composition.

Predict, giving a reason, the relative energy density of a carbohydrate and a lipid of similar molar mass.

Predict, giving a reason, the relative energy density of a carbohydrate and a lipid of similar molar mass.

Predict, giving a reason, the relative energy density of a carbohydrate and a lipid of similar molar mass.

The iodine number is the number of grams of iodine which reacts with 100 g of fat. Calculate the iodine number of oleic acid.

The iodine number is the number of grams of iodine which reacts with 100 g of fat. Calculate the iodine number of oleic acid.

The iodine number is the number of grams of iodine which reacts with 100 g of fat. Calculate the iodine number of oleic acid.

Identify a reagent that hydrolyses triglycerides.

Identify a reagent that hydrolyses triglycerides.

Identify a reagent that hydrolyses triglycerides.

The iodine number is the number of grams of iodine which reacts with 100 g of fat. Calculate the iodine number of oleic acid.

The iodine number is the number of grams of iodine which reacts with 100 g of fat. Calculate the iodine number of oleic acid.

The iodine number is the number of grams of iodine which reacts with 100 g of fat. Calculate the iodine number of oleic acid.

Identify the type of rancidity occurring in saturated lipids and the structural feature that causes it.

Identify the type of rancidity occurring in saturated lipids and the structural feature that causes it.

Identify the type of rancidity occurring in saturated lipids and the structural feature that causes it.

Butter contains varying proportions of oleic, myristic, palmitic and stearic acids. Explain in terms of their structures why stearic acid has a higher melting point than oleic acid, using section 34 of the data booklet.

Butter contains varying proportions of oleic, myristic, palmitic and stearic acids. Explain in terms of their structures why stearic acid has a higher melting point than oleic acid, using section 34 of the data booklet.

Butter contains varying proportions of oleic, myristic, palmitic and stearic acids. Explain in terms of their structures why stearic acid has a higher melting point than oleic acid, using section 34 of the data booklet.

Fish oil is an excellent dietary source of omega-3 fatty acids. Outline one impact on health of consuming omega-3 fatty acids.

Fish oil is an excellent dietary source of omega-3 fatty acids. Outline one impact on health of consuming omega-3 fatty acids.

Fish oil is an excellent dietary source of omega-3 fatty acids. Outline one impact on health of consuming omega-3 fatty acids.

Arachidonic acid is a polyunsaturated omega-6 fatty acid found in peanut oil.

Determine the number of carbon–carbon double bonds present if the iodine number for the compound is 334. (Arachidonic acid M_r = 304.5)

Arachidonic acid is a polyunsaturated omega-6 fatty acid found in peanut oil.

Determine the number of carbon–carbon double bonds present if the iodine number for the compound is 334. (Arachidonic acid M_r = 304.5)

Arachidonic acid is a polyunsaturated omega-6 fatty acid found in peanut oil.

Determine the number of carbon–carbon double bonds present if the iodine number for the compound is 334. (Arachidonic acid M_r = 304.5)

Deduce the structure of the lipid formed by the reaction between lauric acid and glycerol (propane-1,2,3-triol) using section 34 of the data booklet.

Deduce the structure of the lipid formed by the reaction between lauric acid and glycerol (propane-1,2,3-triol) using section 34 of the data booklet.

Deduce the structure of the lipid formed by the reaction between lauric acid and glycerol (propane-1,2,3-triol) using section 34 of the data booklet.

The addition of partially hydrogenated cocoa butter to chocolate increases its melting point and the content of trans-fatty acids (trans-fats).

Outline one effect of trans-fatty acids on health.

The addition of partially hydrogenated cocoa butter to chocolate increases its melting point and the content of trans-fatty acids (trans-fats).

Outline one effect of trans-fatty acids on health.

The addition of partially hydrogenated cocoa butter to chocolate increases its melting point and the content of trans-fatty acids (trans-fats).

Outline one effect of trans-fatty acids on health.

Deduce the structural formula of phosphatidylcholine.

Deduce the structural formula of phosphatidylcholine.

Deduce the structural formula of phosphatidylcholine.

Lecithin is a major component of cell membranes. Describe the structure of a cell membrane.

Lecithin is a major component of cell membranes. Describe the structure of a cell membrane.

Lecithin is a major component of cell membranes. Describe the structure of a cell membrane.

Phospholipids are also found in lipoprotein structures.

Describe one effect of increased levels of low-density lipoprotein (LDL) on health.

Phospholipids are also found in lipoprotein structures.

Describe one effect of increased levels of low-density lipoprotein (LDL) on health.

Phospholipids are also found in lipoprotein structures.

Describe one effect of increased levels of low-density lipoprotein (LDL) on health.

The melting points of cocoa butter and coconut oil are 34 °C and 25 °C respectively.

Explain this in terms of their saturated fatty acid composition.

The melting points of cocoa butter and coconut oil are 34 °C and 25 °C respectively.

Explain this in terms of their saturated fatty acid composition.

The melting points of cocoa butter and coconut oil are 34 °C and 25 °C respectively.

Explain this in terms of their saturated fatty acid composition.

Fats contain triglycerides that are esters of glycerol and fatty acids. Deduce an equation for the acid hydrolysis of the following triglyceride.

Fats contain triglycerides that are esters of glycerol and fatty acids. Deduce an equation for the acid hydrolysis of the following triglyceride.

Fats contain triglycerides that are esters of glycerol and fatty acids. Deduce an equation for the acid hydrolysis of the following triglyceride.

The addition of partially hydrogenated cocoa butter to chocolate increases its melting point and the content of trans-fatty acids (trans-fats).

Outline two effects of trans-fatty acids on health.

The addition of partially hydrogenated cocoa butter to chocolate increases its melting point and the content of trans-fatty acids (trans-fats).

Outline two effects of trans-fatty acids on health.

The addition of partially hydrogenated cocoa butter to chocolate increases its melting point and the content of trans-fatty acids (trans-fats).

Outline two effects of trans-fatty acids on health.

Deduce the structural formula of phosphatidylcholine.

Deduce the structural formula of phosphatidylcholine.

Deduce the structural formula of phosphatidylcholine.

Lecithin is a major component of cell membranes. Describe the structure of a cell membrane.

Lecithin is a major component of cell membranes. Describe the structure of a cell membrane.

Lecithin is a major component of cell membranes. Describe the structure of a cell membrane.

Phospholipids are also found in lipoprotein structures.

Describe two effects of increased levels of low-density lipoprotein (LDL) on health.

Phospholipids are also found in lipoprotein structures.

Describe two effects of increased levels of low-density lipoprotein (LDL) on health.

Phospholipids are also found in lipoprotein structures.

Describe two effects of increased levels of low-density lipoprotein (LDL) on health.

The chemical change in stored fats causes rancidity characterized by an unpleasant smell or taste.

Compare hydrolytic and oxidative rancidity.

The chemical change in stored fats causes rancidity characterized by an unpleasant smell or taste.

Compare hydrolytic and oxidative rancidity.

The chemical change in stored fats causes rancidity characterized by an unpleasant smell or taste.

Compare hydrolytic and oxidative rancidity.

Phospholipids help maintain cellular environments while fatty acid lipids have important roles in energy storage and electrical insulation. Discuss the structural properties of saturated fats needed for these roles.

Phospholipids help maintain cellular environments while fatty acid lipids have important roles in energy storage and electrical insulation. Discuss the structural properties of saturated fats needed for these roles.

Phospholipids help maintain cellular environments while fatty acid lipids have important roles in energy storage and electrical insulation. Discuss the structural properties of saturated fats needed for these roles.