LIPIDS IN ANIMAL NUTRITION

Question 1

are long chain organic acids having usually from 4 to 30 carbon atoms, they have a single carboxyl group and a long non-polar hydrocarbon tail which gives most lipids their hydrophobic and oily or greasy nature

Answer 1

Fatty Acids

Question 2

They are esters of fatty acid with trihydric alcohol glycerol. The most abundant are the fats and the less abundant are waxes.

Answer 2

Simple lipids

Question 3

Both have the same general structure and chemical properties but different physical
characteristics.

Answer 3

Fats and Oils

Question 4

Three fatty acid:

Answer 4

linoleic, linolenic and arachidonic acids

Question 5

Fats are hydrolysed to glycerol and fatty acid by the enzymes (lipases) and by alkali in the presence of water.

Answer 5

Hydrolysis

Question 6

Is defined as the milligrams of potassium hydroxide required to saponify 1 gram of fat.

Answer 6

Saponification number

Question 7

The unsaturated glycerides of fat may be hydrogenated by treatment with hydrogen in the presence of nickel catalyst to form cooking fats. Oleic acid is hydrogenated to stearic acid.

Answer 7

Hydrogenation

Question 8

This is defined as the percent of iodine absorbed by the fat or the grams of iodine absorbed by 100 grams of fat.

Answer 8

Iodine number

Question 9

The glycerides of fats containing hydroxylated fatty acids react with acetic anhydride and other acylating agents to form the corresponding esters.

Answer 9

Acetylation

Question 10

is defined as the milligram of KOH required to combine with the acetic acid liberated by the saponification of one gram of acetylated fat.

Answer 10

Acetyl number

Question 11

It is the milligrams of KOH required to neutralize the free fatty acids present in 1 gram of fat.

Answer 11

Acid number

Question 12

It is defined as the number of me. of decinormal
alkali required to neutralize the steam volatile fatty acid from 5 g of fat.

Answer 12

Reichert- Meissl number (R.M. Value)

Question 13

It is the number of milliliters of 0.1 N KOH required to neutralize the insoluble fatty acids obtained from 5 gram of fat.

Answer 13

Polenske Number

Question 14

It is caused by the micro-organism in the fat in which short chain fatty acids are hydrolysed into malodourous fatty acids. But nutritive value of fat in
hydrolytic rancidity remains same.

Answer 14

Hydrolytic rancidity

Question 15

Oils containing highly unsaturated F.A. are spontaneously oxidized into short chain F.A.

Answer 15

Oxidative rancidity

Question 16

defined as the esters of higher fatty acids and of higher monohydroxy
alcohol.

Answer 16

Waxes

Question 17

This insect wax is a complex mixture of ester, some fatty acids, alcohols and hydroxarbons. It contains mainly the myricyl palmitate as the ester.

Answer 17

Beeswax

Question 18

This material forms a protective coating over the wool fibres and is a wax rather than fat.

Answer 18

Lanolin or wool fat