Oils, Fats, And Waxes

Question 1

The first chemical reaction applied to fats and oils

Answer 1

Saponification

Question 2

In 1900 the discovery that oils could be upgraded by _______ to producefats revolutionized the entire oil and fat industry and led to hydrogenated shortenings.

Answer 2

hydrogenation

Question 3

two broad classifications for fats and oils:

Answer 3

edible and inedible

Question 4

is a well-known cathartic.

Answer 4

Castor oil

Question 5

Types of oils

Answer 5

Cottonseed oil
Soybean oil
Linseed oil
Coconut oil
Corn oil
Palm oil
Peanut oil
Tung oil
Castor oil
Safflower oil

Question 6

Processing of oils

Answer 6

Refining
Bleaching
Hydrogenation
Deodorization

Question 7

Types of animal fats and oils

Answer 7

Neat’s-foot oil
Whale oil
Cod-liver oil
Shark-liver oil
Fish oil
Lard

Question 8

are the most important animal fats and has been fundamentally upgraded by modern chemical conversions

Answer 8

Lard

Question 9

Processing of animal fats and oils

Answer 9

ISOMERIZATION REACTIONS
INTERESTERIFICATION

Question 10

Types of waxes

Answer 10

Beeswax
Carnauba wax
Spermaceti
Ozocerite
Paraffin wax
Montan wax
Candelilla wax
Synthetic wax

Question 11

is the third most important U.S. wax in tonnage and is made by boiling the stems of a plant common in Mexico and the southwestern United States with a water-sulfuric acid mixture and skimming off the wax which floats on the liquid

Answer 11

Candelilla wax

Question 12

generally applies to the wax obtained from abituminous wax solvent-extracted from bituminous lignite or shale

Answer 12

Montan wax

Question 13

concentrated in certain lubricating-oil fractions as a result ofdistillation and is separated by chilling and filter-pressing

Answer 13

Paraffin wax

Question 14

name given to certain naturally occurring mineral waxes.
a particular earth wax mined in eastern Europe, but importantsimilar waxes are mined elsewhere

Answer 14

Ozocerite

Question 15

The oil removed from the head cavity, and parts of the blubber of the sperm whale is in reality a wax because of its chemical composition. It is important for lubrication.

Answer 15

Spermaceti

Question 16

This wax is obtained from the carnauba palm, which grows in Brazil. The leaves are cut, dried for 3 days, and sent to the beater house.

Answer 16

Carnauba wax

Question 17

This probably the best-known wax. It is made from honeycombs by solvent extraction, expression, or boiling in water.

Answer 17

Beeswax

Question 18

In ___________, a molecule crystallizes when its three fatty acids are saturated.

Answer 18

directed interesterification

Question 19

________ of the catalyst stops the reaction.

Answer 19

Neutralization

Question 20

The food fat processor can change the character of the side chain fatty acids by hydrogenation and change their relative positions in the triglyceride randomly or controllably by what process

Answer 20

Interesterification

Question 21

In addition to the formation of more saturated compounds during hydrogenation, the reaction may be accompanied by the formation of isomeric unsaturated fatty acids.

Answer 21

ISOMERIZATION REACTIONS

Question 22

This oil, whose OILS, FATS & WAXES value was known long before INDUSTRY the discovery of vitamins, was originally prepared by storing fish in barrels and allowing them to rot until the oil floated to the top.

Answer 22

Cod-liver oil

Question 23

This oil is now obtained from modern floating factory ships which catch, butcher, and process the mammals at the scene of the catch. To prepare the oil, the blubber is stripped from the flesh and boiled in open digesters.

Answer 23

Whale oil

Question 24

The skin, bones, and feet of cattle exclusive of the hoofs) are cooked or rendered in water for 10h to separate the fat.

Answer 24

Neat’s-foot oil

Question 25

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.

Answer 25

Deodorization

Question 26

wherein polyunsaturated fatty acids can be largely converted to monounsaturated acids before there is significant conversion of the monounsaturated fatty acids to saturated fatty acids.

Answer 26

Selective, or directed, hydrogenation

Question 27

may be defined as the conversion of various unsaturated radicals of fatty glycerides into more highly or completelynsaturated glycerides by the addition of hydrogen in the presence of a catalyst.

Answer 27

Hydrogenation

Question 28

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

Answer 28

Bleaching

Question 29

is the fastest growing of the edible oils, largely because of its high percentage (68%) of the polyunsaturated fatty acid, linoleic acid.

Answer 29

Safflower oil

Question 30

This well-known oil is obtained from the seeds, or beans, of the castor plant found in most tropical regions.

Answer 30

Castor oil

Question 31

is obtained from the fruit of the tung tree, which grows extensively in China. Since 1923, large-scale planting has been carried out in Florida, and ______ production has become one of the prime industries of that state.

Answer 31

Tung oil

Question 32

is produced by either the hydraulic press or the Anderson expeller, from deskinned peanuts grown in the various southern states. The cold, first expression (about 18 percent) is edible, and some is hydrogenated.

Answer 32

Peanut oil

Question 33

is prepared from the fruit of the palm tree, which has been cultivated on plantations in Indonesia, the Malay Peninsula, and elsewhere.

Answer 33

Palm oil

Question 34

coconut kernel that has been shelled, cut up, and heat-dried at the point where grown.

Answer 34

Copra

Question 35

is due to the occurrence of a much greater than random proportion of disaturated triglyceride molecules containing stearic, palmitic, and unsaturated fatty acid chains.

Answer 35

Graininess

Question 36

Solvent extraction recovers up to _____ of the cottonseed oil

Answer 36

98 percent

Question 37

consume 9 percent of all inedible oils

Answer 37

The drying-oil industries

Question 38

In 1850, the use of ______ to remove free acids from oil was introduced from France.

Answer 38

caustic soda