fats and oils

Question 1

what are the three main food compounds we eat

Answer 1

• carbohydrates
• proteins
• fats and oils

Question 2

what does a carbohydrate contain

Answer 2

• carbon
• hydrogen
• oxygen

Question 3

what do carbohydrates do

Answer 3

give us energy for movement

Question 4

why are proteins needed

Answer 4

to help us grow and repair our body tissues

Question 5

what do fats and oils do

Answer 5

help transport fat soluble vitamins around the body
good source of energy

Question 6

what are natural sources of fats and oils

Answer 6

animal fat, veg oil and marine oil

Question 7

what are edible fats and oils called

Answer 7

naturally occurring esters

Question 8

how are fats and oils formed

Answer 8

by the condensation reaction of glycerol and three carboxylic acids

Question 9

what is glycerol also called

Answer 9

propan-1,2,3-trol

Question 10

structural formula of glycerol

Answer 10

CH2-OH
|
CH-OH
|
CH2-OH

Question 11

what are fatty acids

Answer 11

long chain carboxylic acids

Question 12

what makes something saturated

Answer 12

more single bonds, less double bonds

Question 13

how do you know if a fat is saturated

Answer 13

Cx H2x+1 COOH

Question 14

what do polyunsaturated bonds have

Answer 14

many C=C bonds

Question 15

what do monounsaturated bonds have

Answer 15

one C=C bond

Question 16

what do monounsaturates have

Answer 16

the hydrogens will be double the amount of carbons

Question 17

are fats solid or liquid at room temp

Answer 17

solid

Question 18

why do fats have a higher temp than oils

Answer 18

due to high proportion of saturated molecules

fats can pack closer together than oils, increasing ldfs

Question 19

are oils solids or liquid at room temp

Answer 19

liquid

Question 20

why do oils have a lower mp than fats

Answer 20

they have a higher proportion of unsaturated molecules present

cant pack close together

Question 21

how can you test for fats and oils

Answer 21

bromine decolourises quickly in unsaturated compounds

the more unsaturation present, the more bromine can be decolourised

Question 22

will fats or oils decolourise bromine quicker

Answer 22

oils

Question 23

how can the degree of saturation of fats and oils be determined by iodine number

Answer 23

the higher the iodine number the more unsaturated it will be

Question 24

how can oils be hardened

Answer 24

hydrogenation