lipids 5

Question 1

To examine your fat,
usually your food is grinded; why?

Answer 1

• to large your surface
• to break cells
• to make lipids more accessible for solvent

Question 2

triglycerides are composed of:

Answer 2

1. glycerol
2. fatty acids

Question 3

waxes are composed of:

Answer 3

1. fatty acids
2. alcohols

Question 4

sterol esters are composed of

Answer 4

• fatty acids
• sterols

Question 5

phospholipids are composed of

Answer 5

• glycerol
• fatty acids
• phosphoric acid

Question 6

glycolipids are composed of

Answer 6

-glycerol
- fatty acids
- saccharides

Question 7

what is a 1-4, pentadiene structure?

Answer 7

double bond is om de 4, je telt vanaf het eerste c met dubbele bond

Question 8

lipophilic

Answer 8

zijn hydrophobic

Question 9

When is the high temprature casing quicker oxydation than low temprature?

When is low temprature causing quicker oxydation than high temprature?

Answer 9

at a oxygen pressure >100mm Hg;

at a low oxygen pressure <100mm Hg; the solubility of oxygen at higher temprature is less, and therefore the oxidation rate slower.

Question 10

How is fat gained from fat-containing tissue?

Answer 10

By heating (with dry or wet hot water steam)

Question 11

how is fat gained from vegetables (<25%)

Answer 11

by extraction with a solvent

Question 12

how is fat gained from vegetables (>25%)

Answer 12

pressing with high (expensive) or low pressure

Question 13

how is fat gained from the pressed nuts

Answer 13

with extraction with a solvent