Topic 5: Part A Flashcards

1
Q

Fats, oils and fat substitutes includes a..

A

broad group of substances that have similar properties such as insolubility in water

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2
Q

Oils (unsaturated fats) are..

A

liquid at room temp

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3
Q

Fats (saturated fats) are..

A

solid at room temp

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4
Q

3 major groups of fats and oils

A
  • Triglycerides (triacylglycerides)
  • Phospholipids
  • Sterols
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5
Q

The fatty acids are classified by ..

A
  • chain length

- degree of saturation

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6
Q

Chain length of FA

A
  • short: 2-4 carbon
  • medium: 6-10 carbon
  • long: 12+
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7
Q

Degree of saturation of FA

A
  • saturated
  • monounsaturated
  • polyunsaturated
  • cholesterol
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8
Q

Triglycerides are approx. ..

A

95% of the fatty substances in foods fall into this group

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9
Q

Triglycerides composed of ..

A

3 fatty acids combine w one molecule of an alcohol glycerol

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10
Q

Glycerol has ..

A

3 carbon atoms and 3 hydroxyl (OH) groups

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11
Q

Fatty acids are commonly composed of ..

A

chains of carbon atoms and an organic acid (COOH)

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12
Q

The 3 fatty acids are joined to the glycerol molecule bu an ..

A

ester linkage

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13
Q

Most fatty acids in food don’t ..

A

exist in a free form but are combined in tryglycerides

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14
Q

Many triglycerides have ..

A

different FA attached to the glycerol molecule

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15
Q

The FA have carbon chains as ..

A

short at 4 carbon and long as 24 carbon

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16
Q

Generally most of the FA in food have an..

A

even number of carbon atoms

17
Q

The number of hydrogen atoms attached to the carbon in the chain can vary and ..

A

Some have all the H atoms that the carbon can bond to- this results in no double bonds between carbon atoms (saturated fats)

18
Q

Other FA contain double bonds between some of the carbon atoms and do not have ..

A

all the H atoms that the carbon atom could bond, these are called unsaturated