BIO250 Spr11-24

BIO250 Spr11-24 - BIO250 Introduction to Biochemistry Mar...

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Mar 21: Lipids and proteins of membranes BIO250 Introduction to Biochemistry
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Today’s agenda Administrative issues Question to ponder Review: a point of confusion Amphiphilic lipids assemble into membranes Biomembranes are mosaics Membrane proteins Integral membrane proteins Lipid-anchored proteins
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Administrative Issues
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Announcements Which structures should you know? Recognize lipids and draw some lipids Detailed instructions on Blackboard See the Discussion Board See the Guides to Knowledge Q2P votes do NOT count for grades
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Question to ponder
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0 5 10 15 20 A B C D The votes are in!
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Three comments 16% of the class voted: a slight increase in participation could tip the balance 58% of the votes went for other questions: use Blackboard to get answers D is the clear winner today
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Previous question to ponder D Trielaidin (also called EEE) was once a popular compound for the food industry, for example in the production of chocolate and margarine. Trielaidin is a simple triglyceride containing elaidic acid. a) Speculate what the melting point of trielaidin is, compared to the simple triglycerides shown on slide 62. b) Why has the use of trielaidin fallen out of favor?
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Previous question to ponder D Trielaidin (also called EEE) was once a popular compound for the food industry , for example in the production of chocolate and margarine. Trielaidin is a simple triglyceride containing elaidic acid. a) Speculate what the melting point of trielaidin is, compared to the simple triglycerides shown on slide 62. b) Why has the use of trielaidin fallen out of favor?
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Previous question to ponder D Trielaidin (also called EEE) was once a popular compound for the food industry, for example in the production of chocolate and margarine. Trielaidin is a simple triglyceride containing elaidic acid . a) Speculate what the melting point of trielaidin is, compared to the simple triglycerides shown on slide 62. b) Why has the use of trielaidin fallen out of favor?
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Simple triacylglycerols have the same fatty acids at all positions Trilaurin = 3x lauric acid (12:0) Tristearin = 3x stearic acid (18:0) Triolein = 3x oleic acid (18:1)
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What is elaidic acid? Oleic acid Elaidic acid cis trans
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Previous question to ponder D Trielaidin (also called EEE) was once a popular compound for the food industry, for example in the production of chocolate and margarine. Trielaidin is a simple triglyceride containing elaidic acid. a) Speculate what the melting point of trielaidin is, compared to the simple triglycerides shown on slide 62 . b) Why has the use of trielaidin fallen out of favor?
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Melting point of a lipid: The temperature at which the solid and liquid phase exist together N
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Melting points of three simple triglycerides Trilaurin (12:0) = 45°C Tristearin (18:0) = 71°C Triolein (18:1) = -4°C
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Cis fatty acids do not pack well N
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Conformation of fatty acids Elaidic acid Oleic acid cis trans Stearic acid
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BIO250 Spr11-24 - BIO250 Introduction to Biochemistry Mar...

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