Lipids

Question 1

What are the two classifications of lipids?

Answer 1

Fats and Oils

Question 2

Compare and contrast fats and oils.

Answer 2

Fats:
Usually solid @ room temperature
Animal Sources
(Exceptions: coconut, palm, and palm kernel oils)

Oils:
Usually liquid @ room temperature
Plant Sources
(Exceptions: fish oil)

Question 3

Lipids exist in foods as what form?

Answer 3

Triglycerides/Triacylglycerides.

Question 4

What is a triglyceride composed of?

Answer 4

1. Glycerol Backbone

2. Fatty Acids

Question 5

What are the two types of fatty acids?

Answer 5

Saturated and Unsaturated.

Question 6

Describe saturated fatty acids.

Answer 6

All carbons are saturated with hydrogen atoms.

No double bonds.

Solid at room temperature.

Question 7

Describe unsaturated fatty acids.

Answer 7

Some carbon atoms are missing hydrogen.

Contain one or more double bonds.

Liquid at room temperature.

Question 8

What are the two configurations of double bonds?

Answer 8

Cis and Trans

Question 9

Describe cis configuration.

Answer 9

It is the natural form.

Hydrogen atoms on the SAME side.

Less able to pack, liquid, lower melting point.

Question 10

Describe trans configuration.

Answer 10

Produced via hydrogenation process.

Hydrogen atoms are on the opposite sides. (Acts like saturated fats)

Packable, solid, higher melting point.

Question 11

What percentage of fats in food are triglycerides? What about the others? What are the others?

Answer 11

95 % Triglycerides

5% Other: Sterols, Fat soluble Pigments, Phospholipids

Question 12

What is loss when you add a FA to a glycerol backbone?

Answer 12

Water.