7-lipids Flashcards
(120 cards)
1
Q
Lipid: soluble in ______ but insoluble in ____
A
organic solvents
water
2
Q
FDA definition of lipids: total fat is the ___ of ____from C__ to C___, calculated as _______.
A
total fat is the sum of fatty acids from C4 to C24, calculated as triglycerides.
3
Q
Oils: _____ that are ____ at room temperature (oil and olive oil)
A
Oils: triacylglycerols that are liquid at room temperature (oil and olive oil)
4
Q
Fats: _______that are _____ at room temperature
A
Fats: triacylglycerols that are solid at room temperature
5
Q
lipid are classification to ____lipids, _____lipids,_____lipids
A
simple, compound, derived
6
Q
Simple lipids: ester of _____ with _____ (i.e.,____, _____)
A
Simple lipids: ester of fatty acids with alcohol
7
Q
2 ex of simple lipids
A
(i.e., fats, waxes)
8
Q
Compound lipids: compounds containing ____ in addition to an ____ of a ____ with an _____
A
Compound lipids: compounds containing groups in addition to an ester of a fatty acid with an alcohol
9
Q
3 ex of compound lipids
A
(i.e., phospholipids, cerebrosides, and sphingolipids)
10
Q
Derived lipids: substances derived from ______ or _____
A
substances derived from neutral lipids or compound lipids
11
Q
5 ex of derived lipids
A
(e.g., fatty acids, long- chain alcohols, sterols, fat-soluble vitamins, and hydrocarbons)
12
Q
Why is it important to measure Fat content in food materials? 4 reasons
A
- Nutritional evaluation
- Health / diet restrictions
- Food quality (mouth feel texture)
- Economic consideration
13
Q
list 2 food high in fat content
A
almond and avocados
14
Q
The ________of lipids in water makes possible their separation form ____and ________ in foods.
A
The insolubility of lipids in water makes possible their separation form proteins and carbohydrates in foods.
15
Q
Lipids have a wide range of relative _________ depending on their _______.
A
Lipids have a wide range of relative hydrophobicity depending on their molecular constituents.
16
Q
what are lipids in foods? 8 ex.
A
Triglycerides (TG), Free fatty acids (FFA), Phospholipids,
monoglycerides (MG), diglycerides (DG), sterols, complex lipids and waxes.
17
Q
what is crude fat?
A
Crude fat represents mainly non polar lipids, Triglycerides (TG) because of using non polar organic solvents.
18
Q
Crude fat is extracted by ____________
A
Crude fat is extracted by dry extraction techniques
19
Q
give 2 ex of dry extraction techniques
A
Soxhelt method and Goldfish method
20
Q
what does total lipid represent?
A
Total lipids represent non polar and polar lipids,
21
Q
give an ex of total lipid
A
e.g. Fat content of milk TG (non polar) + phospholipids (polar lipids).
22
Q
Total lipids are extracted by _______ techniques
A
Total lipids are extracted by wet extraction techniques
23
Q
4 methods of wet extraction techniques
A
Babcock Method
Gerber Method
Majonnier Method
Bligh & Dyer method
24
Q
which is intermittent method?
A
soxhelt
25
which is continues method?
goldish
26
which is discontinuous method?
majonnier
| bligh&dyer
27
which belongs to solvent extraction?
soxhelt
goldfish
majonnier
bligh&dyer
28
which belongs to non solvent extraction?
babcock
| gerber
29
The non polar organic solvent only extracts _________ materials (mainly _______).
The non polar organic solvent only extracts non polar materials (mainly TGs).
30
use non polar organic solvent to extract ___________. GET _____________.
dry food sample
| solution of fat in the solvent
31
how to get the residue? (crude fat)
evaporation of organic solvent from the solution of fat in the solvent
32
what are 8 ideal solvent properties?
Should have a high solvent power for lipids and low or no solvent power for proteins, amino acids, and carbohydrates
Should evaporate readily and leave no residue Should have a relatively low boiling point
Should not leave behind any residue
Should be nonflammable and nontoxic
Should penetrate sample particles readily
Should be nonhygroscopic
Should be cost effective
33
high solvent power for protein aa and cho is good properties
false
34
high solvent power for lipids is good properties
true
35
evaporate readily is good properties
true
36
leave residue is good properties
false
37
low boiling point is good properties
true
38
flammable and nontoxic is good properties
false. nonflammable and nontoxic is good properties
39
penetrate sample particles readily is good properties
true
40
hygroscopic is good properties
false. nonhygroscopic
41
low cost is good properties
true
42
what are 3 common non polar organic solvent used for crude fat determination?
hydrocarbon
diethyl ether
n-Butanol
43
what are the properties of petroleum ether?
common, low BP, volatile, very non polar
44
3 ex of hydrocarbons
Hexane, heptane and pentane
45
what does petroleum ether belongs to?
hydrocarbon
46
is diethyl ether more polar or hydrocarbon?
diethyl ether
47
what reaction can diethyl ether happen with O2?
absorb O2 form peroxide
48
what happen if peroxide meet heat?
explode-as safety concern
49
n-Butanol is more _____than other solvents
polar
50
the higher the C, the____the BP
higher
51
what is the bp of diethyl ether?
35 oc
52
what is the bp of n-Butanol?
118oc
53
what is the bp of pentane?
36oc
54
what is the bp of hexane?
69oc
55
what is the bp of heptane?
98oc
56
Petroleum Ether.
is the _____ boiling point fraction (bp _____0C) of
petroleum.
Petroleum Ether.
is the low boiling point fraction (bp 35-380C) of
petroleum.
57
what does petroleum ether contain?
hexane and pentanes
58
is petroleum ether or diethyl ether more selective for hydrophobic lipids?
petroleum ether, more hydrophobic
59
what are the 3 basic way to carry out dry extraction?
discontinuous extraction
continuous extraction
intermittent extraction
60
what is discontinuous extraction?
a high ratio of organic
| solvent to sample.
61
what is intermittent extraction?
solvent is in contact with
| the sample intermittently, e.g. Soxhlet.
62
what is continuous extraction?
solvent is always in contact with the sample for a given period of time, e.g. Goldfish.
63
how to avoid lipid oxidation?
Using inert atmosphere (with nitrogen)
Preparing sample under low temperature
Avoiding excessive light
64
what are the general steps in sample preparation?
Removal of water
Reduction of particle size
Separation of the lipid from bound proteins and/or
carbohydrates
65
why remove water?
enhance penetration of non-polar solvents
66
why reduce particle size?
enhance SA
67
how to separate the lipid from bound proteins and CHO?
by alkaline or acid hydrolysis
68
how to extract meat sample?
hydrolysis with HCL, then solvent extraction for crude fat
69
Lipids in foods such as ____, ____, ____ and ____ products is bound to ______ and ______
Lipids in foods such as dairy, bread, flour, and animal products is bound to proteins and carbohydrates
70
is lipids in food direct extraction with non-polar solvents is efficient?
no
71
what is the usage of acid hydrolysis?
enable the penetration of solvent into the sample.
72
acid hydrolysis can break both ____ and ______ bound lipids into ___________ forms.
break both covalently and ionically bound lipids into easily extractable lipid forms.
73
what 2 ex method of discontinuous extraction?
majonnier
| bligh&dyer method
74
Discontinuous Extraction is the ______ version of extraction
There is ___________of solvent.
The sample is extracted with a _______ of solvent.
Discontinuous Extraction:
Simplest version of extraction
There is no continuous flow of solvent.
The sample is extracted with a fixed volume of solvent.
75
which one is the simplest version of extraction?
discontinuous extraction
76
which one is extracted by a fixed volume of solvent?
discontinuous extraction
77
what is the disadvantages of discontinuous extraction?
```
Needs large amount of solvent (1 sample: 10 solvent).
Low efficiency (As solvent extract fat, its ability to extract fat decreases)
```
78
what is the ex of intermittent extraction?
soxhlet extraction
79
describe the soxhelt instrument?
Consist of a flask (2) for holding the solvent (1), a section containing the siphoning unit (Soxhelt flask) (6,7), paper thimble for holding food (4), and a condenser (9).
80
describe the soxhelt extraction steps
1. The sample is placed in filter paper thimble.
2. The solvent builds up in the extraction chamber.
3. The solvent accumulates in the extraction chamber (soxhelt flask) for 5- 10 mins that facilitate the extraction
of crude fat from the sample.
4. The solvent + crude fat siphons back to the boiling flask.
5. Dismantle the unit, place the bottom flask containing solvent and fat on a heating mantle and evaporate the solvent to obtain crude fat
6. Measure the crude fat (weight or volume) left in the flask.
81
put in the right sequence for soxhelt extraction steps
a. The sample is placed in filter paper thimble.
b. Dismantle the unit, place the bottom flask containing solvent and fat on a heating mantle and evaporate the solvent to obtain crude fat.
c. The solvent + crude fat siphons back to the boiling flask.
d. The solvent accumulates in the extraction chamber (soxhelt flask) for 5- 10 mins that facilitate the extraction
of crude fat from the sample.
e.The solvent builds up in the extraction chamber..
f. Measure the crude fat (weight or volume) left in the flask.
aedcbf
82
what variables need to be consider when determine of crude fat?
- Sample preparation (dried sample)
- Choice of solvent (i.e. petroleum ether and diethyl ether)
- Extraction (temperature, time and particle size)
83
what does continuous extraction based on? ex?
goldfish method
| closed loop of solvent evaporating, being condensed.
84
describe the steps of continuous extraction
The procedure involves placing the sample between the boiling solvent and a cold surface.
The solvent from a boiling flask (Baker) continuously flows over the sample placed in a ceramic thimble.
As boiling continuous, the solvent vaporizes, condenses on the cold surfaces and washes back through the samples to the boiling flask.
85
what is the limitation of continuous extraction?
form a solvent channel in the sample, and fire hazard
86
2 ex of non solvent wet extraction method?
babcock and gerber method
87
2 ex of solvent wet extraction?
majonnier, bligh and dyer method
88
is babcock solvent/non solvent , wet/dry extraction?
non solvent
| wet
89
is majonnier solvent/non solvent , wet/dry extraction, continuous/discontinuous?
solvent
wet
discontinuous
90
is bligh&dyer solvent/non solvent , wet/dry extraction, continuous/discontinuous?
solvent
wet
discontinuous
91
is gerber solvent/non solvent , wet/dry extraction?
non-solvent
| wet
92
is soxhelt solvent/non solvent , wet/dry extraction, continuous/discontinuous?
intermittent
solvent
dry
93
is goldfish solvent/non solvent , wet/dry extraction, continuous/discontinuous?
continuous
solvent
dry
94
which 2 methods is discontinuous?
majonnier and bligh&dyer
95
what id the wet extraction method used for?
measure total lipids
96
how is total fat measured?
volumetrically
97
what kind of sample does babcock method measure? recognized as a reference method for _____?
sample contains water e.g. milk and dairy products
--milk fat
98
describe the steps of babcock method.
wet sample+H2SO4-->Heat--->centrifugation--->fat coalesces/ fat measured volumetrically by graduated portion of the babcock bottle
99
why use H2SO4 for babcock method?
H2SO4 digests protein to liberate fat, generate heat and release fat
100
babcock method is not applicable to produce contain _______? why?
chocolate or added sugar without modification because of charring烧焦 of chocolate and sugar by sulfuric acid
101
gerber method is similar to ____?
babcock
102
beside H2SO4, ______ is added. what method?
isoamly alcohol
| gerber
103
why add isoamly alcohol
prevent charring of suagr. help release lipid from organic material e.g. CHO
104
mojonnier method is acid/base method?
base/alkaline method
105
what can mojonnier used for?
both liquid and solid sample milk, dairy products, fish and meat
106
describe the steps of mojonnier
milk 1. NH4OH ethanol 2. Petroleum ether,diethyl ether---> centrifugation---> decant ether solution into previously weighed dish--> evaporation--> majonnier fat dish
107
which 4 reagent does mojonnier need?
NH4OH
ethanol
diethyl ether
petroleum ether
108
why use NH4OH?
dissolves protein of casein micelle membrane and fat globule membrane to separate any bond lipids from proteins; if the sample is sour, it neutralizes the acidic sample.
109
why use ethanol?
prevents milk from becoming viscous (prevents possible gel formation).
110
why use diethyl ether and petroleum ether?
solubilize and extract fat;
111
why use petroleum ether with diethyl ether
prevent absorption of water by diethyl ether and dissolves more nonpolar lipids.
112
bligh and dyer method used for?
Initially used for fish and sea foods and now for meat and meat products
113
what is the principle of b&d method
Extraction of lipids with a mixture of Chloroform: Methanol: Water
CHCl3:CH3OH:H2O
114
what is the method of B&D?
---Food samples are mixed/homogenized in a chloroform-methanol solution
and the homogenized mixture is filtered into a collection tube.
---A 0.88 % potassium chloride aqueous solution is added to the chloroform-
methanol mixture containing the extracted fats to form two phases: the aqueous
phase (top) and the chloroform phase containing the lipid (bottom).
----The phases are further separated in a separatory funnel or by centrifugation.
----Evaporation of the chloroform, to quantify total fat by weight.
115
sample-->extraction fat by ______--->add _____ or water to change to _____ state--->aqueous phase contains non fat materials + _____ contains ______--->separation by separatory funnel-->removing ______
sample-->extraction fat by monophasic--->add CHCl3 or water to change to biphasic state--->aqueous phase contains non fate materials + CHCl3 contains fat--->separation by separatory funnel-->removing CHCl3
116
what is monophasic?
extraction solvent
117
why add CHCl3 or water
change to biphasic state
118
what are 3 methods of instrumental methods?
- -infrared method
- -specific gravity(foss-let method)
- -nuclear magnetic resonance NMR
119
Infrared Method: fat can absorb IR energy at a wavelength ____ _m; The ____the energy absorption, the _____ is the fat content of the sample.
Infrared Method: fat can absorb IR energy at a wavelength 3.73μm; The more the energy absorption, the higher is the fat content of the sample.
120
Fat is determined as a function of the _______ of a sample
| solvent extract.
Fat is determined as a function of the specific gravity of a sample
solvent extract.
