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FDSC251 > lipids-definition and classification > Flashcards

lipids-definition and classification Flashcards

1
Q

T or F : Lipids are characterized by their hydrophobicity, insolubility in water and solubility in non-polar organic solvents.

A

T

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2
Q

Fats are made up of: A. Any alcohol esterified to fatty acids B. An alcohol with a single hydroxyl group esterified to a fatty acid C. Glycerol esterified to fatty acids

A

c

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3
Q

A substance that stabilizes an emulsion by increasing its kinetic stability is : A. Emulgent B. Emulsifier C. Surfactant D. All of them E. None of them

A

D

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4
Q

What are the three broad classes of lipids?

A
  1. simple lipids 2. compound lipids 3. derivied lipids
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5
Q

A diglyceride linked to a phosphate and a nitrogenous base is: A. Sphingolipid B. Phospholipid C. Glycolipid

A

B

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6
Q

In lecithin, the hydrophilic nitrogenous base is: A. Ethanolamine B. Serine C. Choline

A

C

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7
Q

T or F : Ceramide is a phospholipid

A

F

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8
Q

T or F : HDL contains more cholesterol than LDL

A

F

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9
Q

Carotenoids are important because of their: A. Nutritional value as precursors of Vitamin A B. Technological properties as natural food colorant C. Non of the above D. Both of the above

A

D

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10
Q

What are the three broad classes of lipids?

A
  1. Simple lipids 2. Compound lipids 3. Derived fatty acids (from simple lipids)
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11
Q

What are the simple lipids?

A

fatty acids esterified to an alcohol like triglycerides waxes

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12
Q

What are the compound lipids?

A

lipids conjugated to a non-lipid moiety like glycolipids, lipoproteins and phospholipids

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13
Q

Name the class of the following lipids groups : Fatty acids Fatty alcohols Hydrocarbons

A

Derived lipids

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14
Q

What will be the different in the melting point of a pure TG mixture and an edible fat

A

edible fat melts over a wider range of temperatures.

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15
Q

which one of the lipids could be considered for a low calorie fat replacer

A

waxes

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16
Q

Name the class of the following lipids : cholesterol, vitamin A.

A

waxes

17
Q

What is the common source of phospholipids

A

soybean oil

18
Q

Draw the structure of :
phosphatidylethanolamine
phosphatidylcholine
phosphatidylserine
phosphatidylinositol

A
19
Q

What is a derived lipid

A

constituents that are derived from the simple or compound lipids categories and that still are hydrophobic.

20
Q

T or F : longer-chain FFA have no flavour per se, but in the presence of mineral salts can give soapy flavour

A

t

21
Q

Why should we discard an oil when the FFA gets to a certain point

A

because the FFA lower the smoke point (oil start to produce smoke).

22
Q

What is added to TG mixture to form biodiesel?

A

methanol (CH3OH),

23
Q

Why is milk fat solid?

A

because it is relatively saturated.

24
Q

What can you conclude about this GC result

A

That there is a lot of saturated fat because the most predominant C16 in animal is C16:0 even if C16 can have double bonds.

25
Q

Why are oils in the lauric group liquid at room T

A

because high portion of small chain (or medium) FA (C12)

26
Q

True or False : Oils in the oleic-linoleic group doesn’t suffer from reversion

A

true because low amounts of C18:3

27
Q

T or F : olive oil contains high amount of palmitic acid

A

true

28
Q

What are would be bad for biodiesel? why?

A

soybean, linseed, castor and hempseed and perilla oil because they have high amounts of double bonds (3 double bonds) and so will polymerise.

29
Q

Why does soybean oil wasn’t used in the past?

A

because of the high amounts of polynsaturated (linolenic) it suffers from reversion. No w it is processed to reduce the amount of polyunstaturation.

30
Q

T or F : flaxseed oil is richer in omega-3 than fish oils

A

true.

31
Q

What are the oils that contain omega-3?

A

wheat germ oil, soybean oil, hempseed oil, walnut oil, flaxseed oil and canola oil.

32
Q
A

FDSC251 (22 decks)

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