chapter 5 (part 1)

Question 1

Family Lipids

Answer 1

• triglycerides
• phospholipids
• sterols

Question 2

What number of carbons do fatty acids have?

Answer 2

even

Question 3

What is the composition of a TG?

Answer 3

1 glycerol and 3FAs

Question 4

Points on Fatty Acids

Answer 4

• organicc acid
• with methyl group at one end
• with acid group at other end

Question 5

What length of carbon fatty acids is abundant in food?

Answer 5

18

Question 6

What is 12-24 considered?

Answer 6

• long chain fatty acid
• in meat, fish, and veggie oils

-THE MOST COMMON

Question 7

What is 6-10 considered?

Answer 7

• medium chain fatty acids

- in dairy products

Question 8

What is less than 6 considered?

Answer 8

short chain fatty acids?

Question 9

Saturated

Answer 9

fully loaded with hydrogen

-single bonds between carbons

Question 10

Unsaturated

Answer 10

• missing hydrogens

- double bonds between carbons

Question 11

monounsaturated fatty acid

Answer 11

1 double bond

Question 12

polyunsaturated fatty acid

Answer 12

2 or more double bonds

Question 13

Most common MUFA

Answer 13

oleic acid in live oil

Question 14

PUFA

Answer 14

polyunsaturated fatty acid

-linoleic acid in vegetable oils(sunflower, corn, soybean oil)

Question 15

Triple Bond PUFA

Answer 15

Linolenic acid in walnuts ,flaxseed ,veggie oils (soybean and canola)

Question 16

Linolenic acid is what type of omega

Answer 16

omega 3 FA

Question 17

Linoleic is what type of omega?

Answer 17

omega 6 FA

Question 18

What is the most abundant MUFA in the diet?

Answer 18

omega 9

Question 19

Points on TGs

Answer 19

• diet
• major storage form of fat in body
• formed via series of condensation reactions

Question 20

Characteristics of Fat

Answer 20

• firmness(liquid vs solid)
• stability- db/bends
• hydrogenation- added H+
• trans-fatty acids- H+ opposite sides of double bonds

Question 21

Polyunsaturated fats are what in relation to liquid or solid

Answer 21

more liquid

Question 22

Saturated fats are what in relation to liquid or solid

Answer 22

more solid

Question 23

Tropical Oils

Answer 23

• cocoa butter
• palm oil
• palm kernel oil
• coconut oit

and they are saturated fats

Question 24

What does the length of the chain tell you about shorter chains?

Answer 24

• shorter chains softer

- the shorter the less saturated it is

Question 25

Degree of Unsaturation Influences

Answer 25

• firmness at room temp

- stability

Question 26

Stability

Answer 26

oxidation and spoilage of fats

Question 27

What is PUFA’s stability?

Answer 27

most susceptible, DB unstable

Question 28

What is the stability of MUFA?

Answer 28

slightly less susceptible

Question 29

What is the most resistant?

Answer 29

most resistant to oxidation

-least likely to become rancid

Question 30

3 ways to protect fat foods from rancidity

Answer 30

• seal in air-tight, non-metallic containers, protected from light and refrigerated
  (expensive and inconvenient)

-add antioxidants (BHT,BHA,Vitamin E)

-Hydrogenation
add hydrogen and take away double bonds

Question 31

Degrees of Unsaturation (part 2)

Answer 31

• firmness at room temp
• stability
• hydrogenation
• trans-fatty acids

Question 32

Hydrogenation

Answer 32

-points of unsaturation are saturated by adding H+

Question 33

Advantages of Hydrogenation

Answer 33

• protects against oxidation, extends shelf life

- alters texture of foods (more spreadable or flaky)

Question 34

What are the two configurations of trans-fatty acids?

Answer 34

• cis

- trans

Question 35

What is CIS?

Answer 35

H+ on same side of DB

Question 36

What is trans?

Answer 36

H+ opposite side of DB

Question 37

Discuss trans fats?

Answer 37

man made through hydrogenation, act like saturated fats

-increase heat disease risk