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oil, fats and wax Flashcards

1
Q

250000BC

A

animal oil

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2
Q

7000BC

A

cosmetic applications such as body oils and lotions

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3
Q

2000BC

A

scented oils for mummification and for personal hygiene, healthcare, and cosmetics

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4
Q

700-400BC

A

ancient Greeks and Romans introduced new techniques for production of oils and lotions (distillation and seed pressing)

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5
Q

3000BC

A

vegetable oil started by the natives in the tropical regions of the globe

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6
Q

400 and 1000AD

A

applied to medicine and alchemy

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7
Q

15th century

A

spermaceti

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8
Q

began with the whaling industry started by the Basques in the Bay of Biscay in the fifteenth century

A

marine oil

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9
Q

peculiar waxy substance from the blubber AND ARE KNOWN TO be essential for signal transmission in whales

A

spermaceti

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10
Q

used to produce cattle fodder, dog food, vitamins, supplements, glue, leather preservatives, and brake fluids.

A

spermaceti

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11
Q

17th century

A

large scale production

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12
Q

first innovative process introduced on a large scale

A

saponification

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13
Q

first chemical reaction applied to fats and oils

A

saponification

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14
Q

reaction to produce soap

A

saponification

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15
Q

Industrialization of oils and fats began with the erection of a cottonseed mill in South Carolina

A

1826

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16
Q

1865

A

crude oil

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17
Q

France (1850)

A

caustic soda (NaOH) was introduced for the removal of free acids from oil

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18
Q

1855

A

Oleomargarine or the margarine industry begun

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19
Q

1893

A

Fuller’s earth

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20
Q

used to decolored oil

A

fuller’s earth

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21
Q

by blowing steam through oil at high temperatures

A

deodorized

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22
Q

oil color reversion can be avoided and the shelf life of oil products can be improved

A

decolored

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23
Q

improves both the flavor and odor under reduced pressures

A

deodorized

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24
Q

a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst

A

hydrogenation

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25
revolutionized the entire oil and fat industry
hydrogenation
26
is a process which upgrades oils to produce fats
hydrogenation
27
important process for specialized pastry fats
hydogenation
28
tend to show up in your high-fat dishes, such as fried food, fast food, and processed baked goods
hydrogenated oil
29
largest consumption of fats for chemical raw materials
making fatty acids
30
classification of oil and fats
edible and inedible
31
improves the color, flavor, and odor of the original crude product as well as its keeping factor
hydrogenating process
32
are used in the medicinal field for their vitamin content and in the paint industry as drying oils
fishliver oils
33
essentially unsaturated and produce films or coatings upon oxidation
drying oil
34
employed with synthetic resins and cellulose derivatives to give special types of films
drying oil
35
used almost exclusively as a salad oil, with lower grades going into soap manufacture
corn oil
36
cleaned by screening and aspiration
cottonseeds
37
grown largely in the midwest, south texas, and the far west
linseen
38
Only oil of low free fatty acid content is employed for edible products, the rest (about 60 percent of the total receipts) being used for the production of soap and alcohols
coconut oil
39
produced by either the hydraulic press or the Anderson expeller, from deskinned peanuts grown in the various southern states.
Peanut oil
40
is obtained from the fruit of the tung tree, which grows extensively in China
tung or China wood oil
41
Large quantities of the oil are "sulfonated" to produce the familiar turkey-red oil long employed in dyeing cotton fabrics, particularly with alizarin
castor oil
42
finest grade of oil is reserved for medicinal purposes
castor oil
43
the fastest growing of the edible oils
safflower oil
44
(68%) of the polyunsaturated fatty acid, linoleic acid.
safflower oil
45
It grows largely in the low-rainfall states of the Great Plains, usually on land diverted from wheat.
safflower oil
46
usual processing of vegetable oils involves degumming and/or steam refining, adsorptive bleaching, hydrogenation, and deodorization
refining
47
is accomplished by the use of adsorptive bentonite clays for edible oils, and alternatively by chemical reactions for nonedible ones
Bleaching
48
the conversion of various unsaturated radicals of fatty glycerides into more highly or completely saturated glycerides by the addition of hydrogen in the presence of a catalyst
Hydrogenation or hardening
49
- Objective is to raise the melting point and improve the keeping qualities, taste, and odor for many oils
Hydrogenation or hardening
50
catalyst used commercially is nickel
Hydrogenation or hardening
51
removes most of the odor-causing compounds and also destroys many of the color-producing pigments present
deodorization
52
is accomplished by blowing superheated steam through the oil (if hydrogenated, while it is still hot and in the liquid stage) under a high vacuum of 138 to 800 Pa and 210 to 275°C.
deodorization
53
obtained from modern floating factory ships – catch, butcher, process the mammals at the scene of the catch
whale oil
54
used in the manufacture of lard substitutes and soapmaking
whale oil
55
Rich in vitamins A and D
cod-liver oil
56
produced cod liver oil by laying birch tree branches over a kettle of water, and fresh livers were laid over the branches.
Scandinavian Vikings
57
is a process that uses a solvent and cold temperatures to separate lipids and other desired oil compounds from waxes
winterization
58
oil refinement technique commonly used in biotechnology
59
oil refinement technique commonly used in biotechnology
winterization
60
oil obtained from the liver of Galeorhinus zyopterus contains more vitamin A and D than cod/halibut-liver oil
shark-liver oil
61
oil percentage for each fish
20%
62
is the only oil that will completely disperse in water.
Turkey red oil or Sulfated Castor Oil
63
any fat that is a solid at room temperature and used to make crumbly pastry and other food products. 
shorting
64
the MOST important animal fats
lard
65
Produced by rendering hog fat
lard
66
extremely versatile fat
lard
67
doesn't break down and oxidize to create harmful free radicals
lard
68
help lower blood cholesterol levels and maintain healthy cells.
lard
69
Fats and oils are constructed of building blocks called “________” resulting from the combination of one unit of glycerol and three units of fatty acids
triglycerides
70
process in which a molecule, polyatomic ion or molecular fragment is transformed into an isomer with a different chemical structure.
isomerization
71
unsaturated fatty acids can exist in either the cis or trans form
geometric isomerization
72
2 important isomerism of fatty acid
geometric and positional isomerization
73
the location of the double bond differs among the isomers
positional isomerization
74
Position of the double bonds affects the melting point of the fatty acid to a limited extent.
true
75
- secreted as protective coatings by certain insects.
Animal waxes
76
- found as coatings on leaves, stems, flowers, and seeds
Vegetable waxes
77
- paraffin waxes obtained from petroleum, and such waxes as are yielded by coal, peat and lignite
Mineral waxes
78
- from petroleum are not true waxes (esters) but are so classified because of their physical characteristics.
Mineral waxes
79
- best known wax
beeswax
80
obtained from carnauba palm (in Brazil)
carnauba wax
81
oil removed from head cavity & parts of the blubber of the sperm whale (in reality, a WAX – because of the chemical composition
spermaceti
82
naturally occurring mineral waxes
ozocerite
83
known commercially is a particular earth wax mined in eastern Europe
Ozocerite
84
concentrated in certain lubricating-oil fractions (result of distillation and separation by chilling and filter-pressing)
paraffin wax
85
3rd MOST IMPORTANT U.S. wax in tonnage
candelilla wax
86
made by boiling the stems of a common plant in Mexico and southwestern US with a water-sulfuric acid mixture and skimming off the wax which floats on the liquid
candelilla wax

cpi (7 decks)

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