New search
download case
  • Overview
  • Teaching Notes
  • Answer Key
  • Comments/Replies

Fat Facts

Comparing the Structure and Function of Lipids



Co Authors:

Ling Chen
Science Department
Borough of Manhattan Community College / City University of New York
lchen@bmcc.cuny.edu

Lalitha S. Jayant
Science Department
Borough of Manhattan Community College / City University of New York
ljayant@bmcc.cuny.edu

Abstract:

It's Mother's Day and Dolly, a high school senior, is making a Mediterranean salad for her mom, who is a college chemistry major and who likes to take every opportunity to teach Dolly what she has learned in school. Today is no exception, as she guides Dolly through a chemistry lesson in the kitchen. The case compares and contrasts the structures of various fatty acids, saturated with unsaturated, monounsaturated with polyunsaturated, and cis-conformation with trans-conformation. The melting point differences of saturated, monounsaturated, and polyunsaturated fatty acids also are explained as are the structures and functions of triacylglycerol, phospholipid, HDL cholesterol, LDL cholesterol, and omega-3 fatty acids. The case could be used in courses in general chemistry, organic chemistry, biochemistry, nutrition, biology, and food science.

Objectives:
  • Review functional groups: alcohol, carboxylic acid, and ester.
  • Distinguish saturated, monounsaturated, and polyunsaturated fatty acids.
  • Differentiate cis and trans fatty acids.
  • Associate the structures of fatty acids to their melting points.
  • Identify omega-3 fatty acids.
  • Compare structures and functions of triacylglycerol and glycerophospholipid.
  • Compare structure and function differences of HDL and LDL cholesterols.
Keywords: Fat; lipids; fatty acid; triacylglycerol; glycerophospholipid; HDL cholesterol; LDL cholesterol; saturated; unsaturated; monounsaturated; polyunsaturated; cis-arrangement; trans-arrangment; omega-3; melting point
Topical Area: N/A
Educational Level: Undergraduate lower division, Undergraduate upper division
Formats: PDF
Type/Method: Directed, Discussion
Language: English
Subject Headings: Chemistry (General)   Organic Chemistry   Biochemistry   Nutrition   Biology (General)   Food Science / Technology   Public Health  
Date Posted: 6/13/2011
Date Modified: N/A
Copyright: Copyright held by the National Center for Case Study Teaching in Science, University at Buffalo, State University of New York. Please see our usage guidelines, which outline our policy concerning permissible reproduction of this work.

Teaching Notes


Case teaching notes are password-protected and access to them is limited to paid subscribed instructors. To become a paid subscriber, begin the process by registering here.

Teaching notes are intended to help teachers select and adopt a case. They typically include a summary of the case, teaching objectives, information about the intended audience, details about how the case may be taught, and a list of references and resources.

  Download Teaching Notes

Answer Key


Answer keys for the cases in our collection are password-protected and access to them is limited to paid subscribed instructors. To become a paid subscriber, begin the process by registering here.


  Get Answer Key



Name:
Email:
Department:
Institution:
City State:
Comments:
security code
Enter Security Code: