Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

Food science > chapter 11 > Flashcards

chapter 11 Flashcards

You may prefer our related Brainscape-certified flashcards:
Gourmet Food flashcards Biology 101 flashcards
1
Q

define lipid

A

non-polar
water soluble
composed of CHO

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

define fats

A

solid at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

define oils

A

lipid at room temp

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

define triglycerides

A

composed of glycerol and 3 fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

define glycerol

A

3 carbon molecules with 3 hydroxyl groups can be esterified

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

define fatty acids

A

chain of carbons with characteristics of carbonyl groups

can be esterified to carboxyl group

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

define short-chain fatty acids

A

6 carbons or less

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

medium- chain fatty acids

A

8-10 carbons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

long chain fatty acids

A

12+ Carbons

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

define saturated fatty acids

A

no double bonds (Stearic acid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

define monounsaturated

A

has 1 double bond (oleic acid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

define polyunsaturated

A

2 double bonds (linoleic acid)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

define non-conjugated PUFA

A

there is a CH2 group between the double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

Define conjugated PUFA

A

no CH2 group between the double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

list the omega 3 fatty acids

A
  1. Alpha-linolenic acid
  2. Eicosapentanoic acid
  3. Docosahexaenoic acid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

list the sources of Omega 6 fatty acids

A
  1. Linoleic acid
  2. gamma- linolenic acid
  3. arachidonic acid
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

Describe cis fatty acids

A

h’s are on same sides of the double bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

Describe trans fatty acids

A

H’s are on different sides of the double bond

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

Describe conjugated linoleic acid

A

has both cis and trans double bonds

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

melting point

A

temperature at which the crystals of a solid fat melt

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

simple fats

A

contain glycerol and fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

monoglycerides

A

1 glycerol + 1 fatty acid

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

diglycerides

A

1 glycerol +2 fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

triglycerides

A

1 glycerol +3 fatty acids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

Alpha crystals

A

very fine, extremely unstable, melt quickly, recrystallize into B’ crystals

26
Q

Beta’ crystals

A

moderately stable, extremely smooth, *desired form for baking–> fine texture

27
Q

intermediate crystals

A

grainy
*NOT RECOMMENDES for baking
can form B’ crystals (melt and recrystallize)

28
Q

beta crystals

A

coarsest crystals, extremely stable, formed when fat melts completely and recrystallize WITHOUT being disturbed
fat becomes OPAQUE

29
Q

oxidative rancidity

A

degradation of a fat by oxygen in the air (double bonds cleaved in unsaturated fats by free radicals)

30
Q

oxidative rancidity

A

degradation of a fat by oxygen in the air (double bonds cleaved in unsaturated fats by free radicals)

31
Q

hydrolytic rancidity

A

lipolysis (hydrolysis) of lipids to free fatty acids and glycerol

32
Q

antioxidants

A

provide a hydrogen atom to react with a free radical of a fatty acids or with a peroxide that has already formed (MAJOR IMPACT)

33
Q

lipolysis

A

hydrolysis

34
Q

Reversion

A

oxidation of linoleic acids

35
Q

Smoke point

A

temp at which fat or oil will emit smoke 600

36
Q

acrolein:

A

compound make from the break down of glycerol when oil is over heated, irritant -sharp offensive odor

37
Q

polymerization

A

process in which free fatty acids link together

especially when over heated–> gummy dark residue +oil becomes more viscous and prone to foaming

38
Q

flash point

A

temp at which tiny wisps of fire streaj to the surface of a heated substance

39
Q

fire point

A

temperature at which a heated substance (oil) burst into flames and burns for at least 5 seconds

40
Q

which portion of a glycerol molecule can be esterified?

A

hydroxyl

41
Q

which portion of a fatty acid attaches to glycerol during esterification?

A

carboxyl

42
Q

what is esterification?

A

the removal of H2O to form a triglyceride

43
Q

what is lipolysis?

A

hydrolysis

44
Q

what is added and removed during these process (esterification)

A

added: a bond
removal: is a water molecule

45
Q

know how to name /Interpret the name of a fatty acid using simple chemical short hand

A

shorthand: Palmitic acid (16:0)
first number is the # of carbons
second # is the number of double bonds

46
Q

what are 3 characteristics by which fatty acids can vary?

determine the melting point, stability solubility physical properties

A
  1. chain length
  2. presence/ # of double bonds
  3. cis-trans
47
Q

• What two types of fatty acids are essential nutrients and why?

A

Omega 3&6= double bonds before the 9th carbon

48
Q

What are the food sources of omega-3 and omega-6 fats? (extra credit only 😊)

A

3: oil fish and flaxseed
6: nuts, wheat germ, oils

49
Q

How do fatty acid chain shapes vary between cis, trans, and saturated fatty acids?

A

because it varies depending on the hydrogen location around the double bond (CHEMICAL DIFFERENCES)

50
Q

What are the general structural characteristics of naturally-occurring fatty acids?

A

Cis- bent structure at the double bond

51
Q

What factors increase and decrease melting point?

A

Increase melting point= longer chain length, saturation (no double bonds), trans double bonds
Decrease melting point= shorter carbon chains, higher degree of unsaturated, Cis double bonds

52
Q

What types of fats are more likely to be solid vs. liquid? Why?

A

Fats found as solid and why? Palmitic acid highly saturated

53
Q

which types of fatty acids/ are not soluble in water?

what is the exception

A

short/ medium/ long chain fatty acids are not very soluble

Butyric acid is soluble in water

54
Q

• Do all 3 fatty acids esterified to a glycerol molecule in a triglyceride have to be the same?

A

yes

55
Q

what types of fat crystals are most desirable? How are they formed?

A

Beta’

formed by agitating during cooling

56
Q

What are the steps involved in oxidative rancidity? what products are formed from oxidative rancidity

A

Initiation- radical formation
Progression- radicals react and transfer their unpaired electron to other compounds
Termination- 2 radicals combine to stop the reaction

57
Q

How is oxidative rancidity facilitated or prevented?

A

facilitated by:

  1. certain metals
  2. light
  3. oxygen
  4. warm temperature

prevented by:

  1. proper storage
  2. antioxidants (major impact)
58
Q

What can cause hydrolytic rancidity?

A

high temp

catalysis of lipases

59
Q

what product is made from hydrolytic rancidity?

A

free fatty acids and glycerol by water

60
Q

What is the result of reversion? Which fatty acids does it pertain to?

A

Produce: fishy or beany smelling oil

Linolenic acid

Food science (4 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2024 Bold Learning Solutions. Terms and Conditions