Question

1. The lower the melting point, the more fluid the fatty acid at a given temperature. What determines whether the fatty acid (lipid) is solid or liquid at a given temperature?
   
2. Compare the melting point of the fatty acids indicated in the table below. Why does stearic acid have the highest meting point and linoleic acid has the lowest?
   

Fatty acid	Chemical structure	Melting point
Myristic acid	CH3(CH2)12COOH	54°C
Palmitic acid	CH3(CH2)14COOH	63°C
Stearic acid	CH3(CH2)16COOH	70°C
Oleic acid	CH3(CH2)7CH=CH(CH2)7COOH	4°C
Linoleic acid	CH3(CH2)4CH=CHCH2CH=CH(CH2)7COOH	-12°C

3. Define the following terms:

1. Omega-3 fatty acid

1. Facilitated diffusion

4. How many Acetyl-CoA, FADH2 and NADH molecules are generated from complete β- oxidation of one Stearic acid (see question-2 table).

5. How many ATP molecules are generated from complete β- oxidation Myristic acid indicated in question-2 table? (Show detail calculations of your answer)

Answer 1

1) the reason of the trait of solid or liquid of fatty acid is basically packing of the molecules. when thwy are solid , they molecules are packed tightly. when the molecules are loosely packed they form liquid. unsaturated fats are usually liquid in room temperature.but animal fat is solid at room temperature . the reason is simplyd as mentioned as above. the unsaturated fats habe bends nd kinks that dont allow the tight packing.

2) the reason of the high melting point of steric acid is, -cooh group is engaging in a intermolecular hydrogen bonding. when intermoleculare foeces happen melting point increases. linoleic acid have less melting point because of the increasing of the unsaturation.  

3) omega 3 fatty acids are fatty acid see in food such as fish ans flaxseed, that are exist as food suppliments of the body. main fatty acid is alpha linoleic acid

4) facilitated diffusion is a process of sontaneous passive transport of molecules across the membrane via inegral proteins

5) acetyl coa = 8

FADH2= 7

NADH = 1