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Ch.23 Lipids
Chapter 23, Problem 23.6

Show the structure of a cerebroside made up of d-galactose, sphingosine, and myristic acid.

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1
Identify the components of the cerebroside: d-galactose (a sugar), sphingosine (a long-chain amino alcohol), and myristic acid (a fatty acid).
Understand that cerebrosides are glycosphingolipids, which means they consist of a sugar attached to a ceramide. In this case, the sugar is d-galactose.
Recognize that sphingosine forms the backbone of the ceramide. It has a long hydrocarbon chain, an amino group, and a hydroxyl group.
Attach the fatty acid, myristic acid, to the amino group of sphingosine through an amide bond, forming the ceramide portion of the cerebroside.
Link the d-galactose to the hydroxyl group of sphingosine via a glycosidic bond, completing the structure of the cerebroside.

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Key Concepts

Here are the essential concepts you must grasp in order to answer the question correctly.

Cerebrosides

Cerebrosides are a type of glycosphingolipid that consist of a sphingosine backbone, a fatty acid, and a single sugar residue. They play crucial roles in cell membrane structure and function, particularly in the nervous system. The sugar component can vary, with d-galactose being a common example, contributing to the molecule's identity and function.

Sphingosine

Sphingosine is an amino alcohol that serves as the backbone for sphingolipids, including cerebrosides. It consists of a long hydrocarbon chain with an amine group and a hydroxyl group, allowing it to form various lipid structures. Sphingosine's unique structure contributes to the stability and functionality of cell membranes.
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Fatty Acids

Fatty acids are long hydrocarbon chains with a carboxylic acid group at one end, and they are key components of lipids. In the context of cerebrosides, myristic acid, a saturated fatty acid with 14 carbon atoms, is esterified to the sphingosine backbone. The fatty acid influences the physical properties of the lipid, such as fluidity and membrane interactions.
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