Fat Analysis Quiz

Question 1

Fat generally refer to as

Answer 1

lipids that are solid at room temperature

Question 2

Oils generally refer to as

Answer 2

lipids that are liquid at room temperature

Question 3

Total fat (FDA definition)

Answer 3

Sum of fatty acids from C4 to C24 calculated as triglycerides

Question 4

Fats

Answer 4

Esters of fatty acids with glycerol-triacyl-glycerols

Question 4

Waxes

Answer 4

Esters of fatty acids with long-chain alcohols other than glycerols

Question 5

Derived lipids

Answer 5

substances derived from neutral lipids or compound lipids

Question 5

Lipids are soluble

Answer 5

in organic solvents and in soluble in water

Question 6

Solvent extraction method for multicomponent food products

Answer 6

Acid Hydrolysis

Question 7

Acid Hydrolysis can break

Answer 7

both covalently and ionically bound lipids into easily extractable lipid forms

Question 8

Ideal solvent should have

Answer 8

high solvent power for lipids and low or no solvent power for proteins, amino acids and carbohydrates

Question 9

Ideal solvent Pt.2

Answer 9

Evaporate readily
Leave no residue
Low boiling point
Nonflammable
Nontoxic

Question 10

% Fat on Dry Weight Basis

Answer 10

(g of fat in sample/ g of dried sample) * 100

Question 11

Example of semicontinuous extraction method

Answer 11

The Soxhlet Method

Question 12

Example of discontinuous solvent extraction method

Answer 12

Mojonnier Method (does not require removal of moisture)

Question 13

Total fat is calculated as

Answer 13

the sum of individual fatty acids expressed as triglyceride equivalents

Question 14

Saturated and monounsaturated fats are calculated

Answer 14

as sum of respective fatty acids

Question 15

% Fatty acid on a lipid basis

Answer 15

= mg/mg of fatty acid * 100

Question 16

% fatty acid on a sample basis

Answer 16

= mg/mg of fatty acid * % lipid

Question 17

% fatty acid

Answer 17

= (SRF/F) * (final sample volume (ml)) / sample weight (mg)) *100

SRF = Sample response factor

F = Standard Factor

Question 18

Infrared (IR) method is based on

Answer 18

absorption of IR energy by fat at a wavelength of 5.73 um

Question 19

Fat content by Foss-Let method is determined as a

Answer 19

Function of the specific gravity of a sample solvent extract

Question 20

Lipids are generally defined by their

Answer 20

solubility characteristics rather than by some common structural feature

Question 21

Necessary steps prior to analysis

Answer 21

Predrying
Particle size reduction
Acid Hydrolysis

Question 22

Total Lipid content of is commonly determined by

Answer 22

organic solvent extraction methods

Question 23

Classification of solvent extraction methods

Answer 23

Continuous (Goldfish)

Semicontinuous (Soxhlet)

Discontinuous (Mojonnier)

GC Analysis (for nutrition labeling)