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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
Q

revolutionized the entire oil and fat industry

A

hydrogenation

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26
Q

is a process which upgrades oils to produce fats

A

hydrogenation

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27
Q

important process for specialized pastry fats

A

hydogenation

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28
Q

tend to show up in your high-fat dishes, such as fried food, fast food, and processed baked goods

A

hydrogenated oil

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29
Q

largest
consumption of fats for chemical raw materials

A

making fatty acids

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30
Q

classification of oil and fats

A

edible and inedible

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31
Q

improves the color, flavor, and odor of the original crude
product as well as its keeping factor

A

hydrogenating process

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32
Q

are used in the medicinal field for their
vitamin content and in the paint industry as drying oils

A

fishliver oils

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33
Q

essentially unsaturated and produce films or coatings upon oxidation

A

drying oil

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34
Q

employed with synthetic resins and cellulose derivatives to give special types of films

A

drying oil

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35
Q

used almost
exclusively as a salad oil, with lower grades going into soap manufacture

36
Q

cleaned by screening and aspiration

A

cottonseeds

37
Q

grown largely in the midwest, south texas, and the far west

38
Q

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

A

coconut oil

39
Q

produced by either the hydraulic press or the Anderson expeller,
from deskinned peanuts grown in the various southern states.

A

Peanut oil

40
Q

is obtained from the fruit of the tung tree, which grows
extensively in China

A

tung or China wood oil

41
Q

Large quantities of the oil are “sulfonated” to produce the familiar turkey-red oil long employed in dyeing cotton fabrics, particularly with alizarin

A

castor oil

42
Q

finest grade of oil is reserved for medicinal purposes

A

castor oil

43
Q

the fastest growing of the edible oils

A

safflower oil

44
Q

(68%) of the polyunsaturated fatty acid, linoleic acid.

A

safflower oil

45
Q

It grows largely in the low-rainfall states of the Great Plains, usually on land diverted from wheat.

A

safflower oil

46
Q

usual processing of vegetable oils involves degumming and/or steam refining, adsorptive bleaching, hydrogenation, and deodorization

47
Q

is accomplished by the use of adsorptive bentonite clays for edible
oils, and alternatively by chemical reactions for nonedible ones

48
Q

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

A

Hydrogenation or hardening

49
Q
  • Objective is to raise the melting point and improve the keeping qualities, taste, and odor for many oils
A

Hydrogenation or hardening

50
Q

catalyst used commercially is nickel

A

Hydrogenation or hardening

51
Q

removes most of the odor-causing compounds and also destroys many of the color-producing pigments present

A

deodorization

52
Q

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.

A

deodorization

53
Q

obtained from modern floating factory ships – catch, butcher, process the mammals at the scene of the catch

54
Q

used in the manufacture of lard substitutes and soapmaking

55
Q

Rich in vitamins A and D

A

cod-liver oil

56
Q

produced cod liver oil by laying birch tree branches over a kettle of water, and fresh livers were laid over the branches.

A

ScandinavianVikings

57
Q

is a process that uses a solvent and cold temperatures to separatelipidsand other desired oil compounds fromwaxes

A

winterization

58
Q

oil refinement technique commonly used inbiotechnology

59
Q

oil refinement technique commonly used inbiotechnology

A

winterization

60
Q

oil obtained from the liver of Galeorhinus zyopterus contains more vitamin A and D than cod/halibut-liver oil

A

shark-liver oil

61
Q

oil percentage for each fish

62
Q

is the only oil that will completely disperse in water.

A

Turkey red oil or Sulfated Castor Oil

63
Q

any fat that is a solid at room temperature and used to make crumbly pastry and other food products.

64
Q

the MOST important animal fats

65
Q

Produced by rendering hog fat

66
Q

extremely versatile fat

67
Q

doesn’t break down and oxidize to create harmful free radicals

68
Q

help lower blood cholesterol levels and maintain healthy cells.

69
Q

Fats and oils are constructed of building blocks called “________” resulting from the combination of one unit of glycerol and three units of fatty acids

A

triglycerides

70
Q

process in which amolecule,polyatomic ionor molecular fragment is transformed into anisomerwith a differentchemical structure.

A

isomerization

71
Q

unsaturated fatty acids can exist in either the cis or trans form

A

geometric isomerization

72
Q

2 important isomerism of fatty acid

A

geometric and positional isomerization

73
Q

the location of the double bond differs among the isomers

A

positional isomerization

74
Q

Position of the double bonds affects the melting point of the fatty acid to a limited extent.

75
Q
  • secreted as protective coatings by certain insects.
A

Animal waxes

76
Q
  • found as coatings on leaves, stems, flowers, and seeds
A

Vegetable waxes

77
Q
  • paraffin waxes obtained from petroleum, and such waxes as are yielded by coal, peat and lignite
A

Mineral waxes

78
Q
  • from petroleum are not true waxes (esters) but are so classified because of their physical characteristics.
A

Mineral waxes

79
Q
  • best known wax
80
Q

obtained from carnauba palm (in Brazil)

A

carnauba wax

81
Q

oil removed from head cavity & parts of the blubber of the sperm whale (in reality, a WAX – because of the chemical composition

A

spermaceti

82
Q

naturally occurring mineral waxes

83
Q

known commercially is a particular earth wax mined in eastern Europe

84
Q

concentrated in certain lubricating-oil fractions (result of distillation and separation by chilling and filter-pressing)

A

paraffin wax

85
Q

3rd MOST IMPORTANT U.S. wax in tonnage

A

candelilla wax

86
Q

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

A

candelilla wax

cpi (7 decks)

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