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Quiz 2 (CFD 20002)

Please answer all questions.
1. List 4 groups of lipid.
Simple lipids, compound lipid, derived lipid and steroids
4 marks
2. Differentiate between saturated and unsaturated fat.
Saturated fat
1. The fatty acid has all the hydrogen atoms it can hold.
2. Solid at room temperature and tend to be derived from animal sources
3. For example, butter.
Unsaturated fat
1. Some of the hydrogen atoms are missing and have been replaced by a double bond
between the carbon atoms.
2. Liquid at room temperature and derived from vegetable
3. For example, oil

6 marks
3. What is lipid oxidation and explain the process of lipid oxidation.
Lipid oxidation - Catalyzed radical reaction between unsaturated fatty acids (and
triglycerides) and molecular oxygen.
Leads to food spoilage leading to the formation of volatile (and extremely smelly)
products.
Initiation
A hydrogen atom is abstracted from a methylene group adjacent to a C=C bond, to
form a radical, R
Propagation
R, rapidly reacts with molecular oxygen to yield a peroxy radical, ROO
The peroxy radical reacts with fresh lipid, RH, taking a hydrogen atom to form a
lipid hydroperoxide, ROOH.
Leaving a new lipid radical, R, which can react with molecular oxygen and
continue the cycle.

Termination
Any two radicals can combine to form a non-radical product.
A single radical generation event can lead to the production of large quantities of
lipid hydroperoxides.
Hydroperoxide breakdown.
to produce mainly aldehydes.
aldehydes are volatile and have characteristic smells.
10 marks
4. Draw the basic structural of protein.

3 marks
5. There are 20 common of amino acids. List 3 essential of amino acids.
Histidine

Arginine Asparagine Cysteine

Isoleucine

Proline

Leucine

Serine

Glysine

Taurine

Methionine

Tyrosine

Phenylalanine
Tryptophan
Valine
Threonine

3 marks
6. Briefly describe 4 levels of protein structure with the aid of diagram.

 Primary structure
Primary structure is the amino acid sequence
Secondary structure
Common secondary structures are -helix and beta pleated sheet.
Secondary structure adds new properties to a protein like strength and flexibility.
Tertiarry structure
Folding of the amino acid structure on to itself.
Usually there are hydrophilic residues on the surface and hydrophobic residues in the
interior of the protein
Quaternary structure
In basic terms, quaternary protein structures are made up of more than one tertiary

8 marks
7. List 6 types of enzymes.
1) Oxidoreductases
2) Tranferases
3) Hydrolases
4) Lyases
5) Ligase
6) Isomerases

6 marks