Fat Analysis Quiz Flashcards

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1
Q

Fat generally refer to as

A

lipids that are solid at room temperature

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2
Q

Oils generally refer to as

A

lipids that are liquid at room temperature

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3
Q

Total fat (FDA definition)

A

Sum of fatty acids from C4 to C24 calculated as triglycerides

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4
Q

Fats

A

Esters of fatty acids with glycerol-triacyl-glycerols

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4
Q

Waxes

A

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

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5
Q

Derived lipids

A

substances derived from neutral lipids or compound lipids

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5
Q

Lipids are soluble

A

in organic solvents and in soluble in water

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6
Q

Solvent extraction method for multicomponent food products

A

Acid Hydrolysis

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7
Q

Acid Hydrolysis can break

A

both covalently and ionically bound lipids into easily extractable lipid forms

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8
Q

Ideal solvent should have

A

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

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9
Q

Ideal solvent Pt.2

A

Evaporate readily
Leave no residue
Low boiling point
Nonflammable
Nontoxic

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10
Q

% Fat on Dry Weight Basis

A

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

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11
Q

Example of semicontinuous extraction method

A

The Soxhlet Method

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12
Q

Example of discontinuous solvent extraction method

A

Mojonnier Method (does not require removal of moisture)

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13
Q

Total fat is calculated as

A

the sum of individual fatty acids expressed as triglyceride equivalents

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14
Q

Saturated and monounsaturated fats are calculated

A

as sum of respective fatty acids

15
Q

% Fatty acid on a lipid basis

A

= mg/mg of fatty acid * 100

16
Q

% fatty acid on a sample basis

A

= mg/mg of fatty acid * % lipid

17
Q

% fatty acid

A

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

SRF = Sample response factor

F = Standard Factor

18
Q

Infrared (IR) method is based on

A

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

19
Q

Fat content by Foss-Let method is determined as a

A

Function of the specific gravity of a sample solvent extract

20
Q

Lipids are generally defined by their

A

solubility characteristics rather than by some common structural feature

21
Q

Necessary steps prior to analysis

A

Predrying
Particle size reduction
Acid Hydrolysis

22
Q

Total Lipid content of is commonly determined by

A

organic solvent extraction methods

23
Q

Classification of solvent extraction methods

A

Continuous (Goldfish)

Semicontinuous (Soxhlet)

Discontinuous (Mojonnier)

GC Analysis (for nutrition labeling)