Lipids Flashcards

1
Q

Cis fatty acids

A

Two hydrogen atoms are on the same side of the double bond

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2
Q

Trans fatty acids

A

Two hydrogen atoms on opposite sides of the double bond

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3
Q

Essential fatty acids

A

Must be obtained from food
Cannot be manufactured by body
Linoleic acid, linolenic acid

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4
Q

Examples of saturated fatty acids

A

Stearic acid

Butyric acid

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5
Q

Monounsaturated

A

Oleic acid

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6
Q

Polyunsaturated fatty acids

A

Linoleic acid
Linolenic acid
Arachidonic acid

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7
Q

Properties

A
Solubility
Absorption of flavour
Effect of heat
Rancidity
Hydrogenation
Plasticity
Emulsions
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8
Q

Solubility

A

Insoluble in water

Soluble in organic solvents

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9
Q

Melting Point

A

fats between 30-40,

oils just below room temperature

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10
Q

Rancidity

A

Oxidative: Oxygen reacts with carbon in double bond in unsaturated chain. Antioxidants prevent
Hydrolytic: Reaction of enzymes or microorganisms

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11
Q

Hydrogenation

A

Hydrogen added to unsaturated fatty acid with nickel as catalyst. Converts into saturated fat. Double bonds broken and hydrogen attaches itself to carbon

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12
Q

Plasticity

A

Lipids can have properties of both a solid and a liquid

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13
Q

Emulsifier

A

Lowers surface tension between oil and water
Hydrophilic tail attaches to water
Hydrophobic tail attaches to oil
Stabilises the mixture and prevents separation

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14
Q

Biological functions

A
Heat  and energy
Provide insulation
Protects delicate organs
Vitamins A, D, E, K
Omega-3 aids brain function and lowers cholesterol
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15
Q

Digestion by liver

A

Bile
Bile salts
Fat molecules
Emulsified fat molecules

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16
Q

Digestion by pancreas

A

Pancreatic juice
Lipase
Lipids
Glycerol and fatty acid

17
Q

Digestion by small intestine

A

Intestinal juice
Intestinal lipase
Lipids
Fatty acid and glycerol

18
Q

Smoke Point

A

Lipids begin to decompose into glycerol and 3 fatty acids
Blue haze emerges
Acrid-smelling compound called acrolein is present
Fats: 200
Oils: 250

19
Q

Flash point

A

Lipids spontaneously burst into flames
Fats: 310
Oils: 325