Group 1: Fatty Acid

​Game Show:
Fatty Acids

By Biochemistry Group 1

Chu Chea Yie A22EB0019
Enoch Ngoi Yaw Guang A22EB0023
How Hui En A22EB1008
Khoo Shi Han A22EB5003
Lee Yi Wei A22EB0038
Tee Hui Ying A22EB0110

Multiple Choice

What is the key structural difference that distinguishes a Saturated Fatty Acid (SFA) from an Unsaturated Fatty Acid (UFA)?

• SFA has a shorter carbon chain (less than 12 carbons), while UFA has a longer chain (more than 20 carbons)

• SFA contains only carbon-carbon single bonds, while UFA contains one or more carbon-carbon double bonds

• SFA is only found in plants, while UFA is only found in animals

• SFA has a terminal carboxyl group, while UFA has a terminal methyl group

What is the key structural difference that distinguishes a Saturated Fatty Acid (SFA) from an Unsaturated Fatty Acid (UFA)?

Wrong:
A: Both saturated and unsaturated FAs can have variable lengths (typically 12 - 20 carbons)
C: Both types are found in plants and animals; for example, Stearic acid (saturated) is found in animals, and Oleic acid (unsaturated) is found in olive oil (plant source)
D: All fatty acids are monocarboxylic acids and therefore have a terminal carboxyl group

D. SFA has a terminal carboxyl group, while UFA has a terminal methyl group

B. SFA contains only carbon-carbon single bonds, while UFA contains one or more carbon-carbon double bonds

C. SFA is only found in plants, while UFA is only found in animals

A. SFA has a shorter carbon chain (less than 12 carbons), while UFA has a longer chain (more than 20 carbons)

Multiple Choice

Regarding the functions of saturated and unsaturated fatty acids, which of the following statements is TRUE?

• Unsaturated fatty acids promote inflammation and blood clotting.

• Linoleic Acid (LA) serves as necessary precursors for the important metabolites like prostaglandins.

• Saturated fatty acids are called essential because the body cannot make C-C single bonds.

• Palmitic acid can be converted to EPA and DHA.

Regarding the functions of saturated and unsaturated f.a, which of the following statement is TRUE?

A. Unsaturated F.A promote inflamation
and blood clotting.

D. Palmitic Acid can be converted into EPA and DHA.

B. LA serves as necessary precursor for important metabolism like PGs

C. Saturated F.A are called essential because the body cannot make C-C bonds

Multiple Choice

Which statement well explains why polyunsaturated fatty acids have significantly lower melting points than saturated fatty acids of similar length?

• They contains fewer carbon atoms available for Van der Waals interactions.

• Double bonds increase the molecular weight, making them less stable.

• Cis double bonds introduce kinks (twist) that prevent tight packing of hydrocarbon chains.

• Their carboxyl group becomes fully ionized at physiological pH.

Which statement well explains why polyunsaturated fatty acids have significantly lower melting points than saturated fatty acids of similar length?

They contains fewer carbon atoms available for Van der Waals interactions.

Double bonds increase the molecular weight, making them less stable.

Their carboxyl group becomes fully ionized at physiological pH.

Cis double bonds introduce kinks (twist) that prevent tight packing of hydrocarbon chains.

Libretexts. (2020, August 11). 10.15: Lipids—Part 2. Chemistry LibreTexts. https://chem.libretexts.org/Courses/University_of_Illinois_Springfield/CHE_267%3A_Organic_Chemistry_I_(Morsch)/Chapters/Chapter_10%3A_Alkenes/10.15%3A_Lipids%E2%80%94Part_2

Arellano, H., Nardello-Rataj, V., Szunerits, S., Boukherroub, R., & Fameau, A. (2023). Saturated long chain fatty acids as possible natural alternative antibacterial agents: Opportunities and challenges. Advances in Colloid and Interface Science, 318, 102952. https://doi.org/10.1016/j.cis.2023.102952

Correct:
Those bent chains cannot pack neatly together as the straight chains of saturated fats. The intermolecular interactions are much weaker than saturated molecules, thus it requires lower temperature to break them out of a packed-together solid structure and melt them.

Which statement well explains why polyunsaturated fatty acids have significantly lower melting points than saturated fatty acids of similar length?

Double bonds increase the molecular weight, making them less stable.

Their carboxyl group becomes fully ionized at physiological pH.

Wrong:
Polyunsaturated and saturated fatty acids with similar length have same number of carbon atoms.

Cis double bonds introduce kinks (twist) that prevent tight packing of hydrocarbon chains.

They contains fewer carbon atoms available for Van der Waals interactions.

Which statement well explains why polyunsaturated fatty acids have significantly lower melting points than saturated fatty acids of similar length?

Their carboxyl group becomes fully ionized at physiological pH.

Wrong:
Double bonds do not significantly increase molecular weight. In fact, for a given carbon chain length, an unsaturated fatty acid has fewer hydrogen atoms, thus it has lower molecular weight.

Melting point depends on how well molecules pack together in a solid, not chemical stability.

Cis double bonds introduce kinks (twist) that prevent tight packing of hydrocarbon chains.

Double bonds increase the molecular weight, making them less stable.

They contains fewer carbon atoms available for Van der Waals interactions.

Which statement well explains why polyunsaturated fatty acids have significantly lower melting points than saturated fatty acids of similar length?

Wrong:
Melting point is to measure pure fatty acid, not blood or cytosol.

Both saturated and unsaturated fatty acid has one carbocyl group. There is no difference ionization between them.

Differences in melting point come from hydrocarbon tail, not carboxyl group.

Cis double bonds introduce kinks (twist) that prevent tight packing of hydrocarbon chains.

Their carboxyl group becomes fully ionized at physiological pH.

They contains fewer carbon atoms available for Van der Waals interactions.

Double bonds increase the molecular weight, making them less stable.

Multiple Choice

Which structural characteristic primarily differentiates essential fatty acids from nonessential fatty acids?

• Total number of carbon atoms

• Number of double bonds present

• Position of the first double bond from the omega (methyl) end

• Presence of a carboxyl group

Which structural characteristic PRIMARY differentiates essential fatty acids from nonessential fatty acids?

Wrong:
A. Both essential and nonessential fatty acids can have similar carbon chain lengths.

B. Essential fatty acids can have FEW or MANY double bonds; Nonessential fatty acids can ALSO have multiple double bonds

D. All fatty acids have a carboxyl group (–COOH).

C. Position of the first double bond from the omega (methyl) end

B. Number of double bonds present

D. Presence of a carboxyl group

A. Total number of carbon atoms

Which structural characteristic PRIMARY differentiates essential fatty acids from nonessential fatty acids?

A. Total number of carbon atoms

Correct:
C. Methyl end (–CH₃), this is called the omega (ω) end

• Omega-3 (linolenic acid) → first double bond at carbon 3

• Omega-6 (linoleic acid) → first double bond at carbon 6

• Omega-9 (oleic acid) → first double bond at carbon 9
  
  Cannot make ω-3 or ω-6 → must eat them → essential
  Can make ω-9 → no need to eat → nonessential

D. Presence of a carboxyl group

C. Position of the first double bond from the omega (methyl) end

B. Number of double bonds present

Multiple Select

What is the MAIN functional difference between essential and non-essential fatty acids?

• Essential fatty acids provide more energy than non-essential fatty acids

• Essential fatty acids act as precursors for vital signaling molecules

• non-essential fatty acids are mainly used for energy and storage

• Non-essential fatty acids must be taken from the diet

Multiple Choice

When comparing non-essential fatty acids and essential fatty acids, essential fatty acids are:

• More easily replaced in tissue lipids

• Less rapidly metabolized

• More rapidly β-oxidized

• Synthesized in larger quantities

When comparing non-essential fatty acids and essential fatty acids, essential fatty acids are:

More easily replaced in tissue lipids

​​Less rapidly metabolized

Synthesized in larger quantities

​More rapidly β-oxidized

Arterburn, L. M., Hall, E. B., & Oken, H. (2006). Distribution, interconversion, and dose response of N−3 fatty acids in humans. The American Journal of Clinical Nutrition, 83(6). https://doi.org/10.1093/ajcn/83.6.1467s

​Kamal‐Eldin, A. (2006). Effect of fatty acids and tocopherols on the oxidative stability of vegetable oils. European Journal of Lipid Science and Technology, 108(12), 1051–1061. https://doi.org/10.1002/ejlt.200600090
Wang, D., Xiao, H., Lyu, X., Chen, H., & Wei, F. (2023). Lipid oxidation in food science and nutritional health: A comprehensive review. Oil Crop Science, 8(1), 35–44. https://doi.org/10.1016/j.ocsci.2023.02.002

Correct:
1. Metabolic prioritization: Prioritization as an immediate energy source
2. Structural: The degree of the unsaturated of the lipid affects the oxidation sensitivity.
3. Limited storage: Less easily replaced in tissue lipids
ALA is the highest oxidation rate of the unsaturated fats!!

When comparing non-essential fatty acids and essential fatty acids, essential fatty acids are:

​​Less rapidly metabolized

Wrong:
Limited storage: Less easily replaced in tissue lipids.

Synthesized in larger quantities

​More rapidly β-oxidized

More easily replaced in tissue lipids

When comparing non-essential fatty acids and essential fatty acids, essential fatty acids are:

More easily replaced in tissue lipids

​More rapidly β-oxidized

​​Less rapidly metabolized

Synthesized in larger quantities

When comparing non-essential fatty acids and essential fatty acids, essential fatty acids are:

More easily replaced in tissue lipids

​​Less rapidly metabolized

​More rapidly β-oxidized

Wrong:
Essential fatty acids cannot be synthesized by the human body, it must be obtained from diet.

Synthesized in larger quantities