Topic 5: Part B

Question 1

Butyric acid

Answer 1

found in butter has 4 carbon atoms, single bonds and is saturated

Question 2

Stearic acid

Answer 2

found in beef has 18 carbon atoms, single bonds and is saturated

Question 3

Palmitic acid

Answer 3

found in palm oil an cocoa butter has 16 atoms, single bonds and is saturated

Question 4

Oleic acid

Answer 4

found in olive and canola oil, has 18 carbon atoms, one double bond and is unsaturated (monounsaturated)

Question 5

Polyunsaturated fatty acids contain more than..

Answer 5

1 double bond

Question 6

Linoleic acid (omega-6)

Answer 6

has 18 carbon atoms and 2 double bonds. It is found in most foods especially oilseeds such as canola and soybeaN

Question 7

Linolenic acid (omega-3)

Answer 7

has 18 carbon atoms but contains 3 double bonds and is found mostly in soybean, flaxseed and hempseed

Question 8

Linoleic and linolenic acids are…

Answer 8

essential fatty acids

Question 9

CIS trans configuration

Answer 9

• shape of fatty acids is changed by the presence of a double bond since the bond limits the rotation of the carbon atom
• shape that is produced is dependent upon the configuration of the bond

Question 10

The cis configuration the H atoms are on the ..

Answer 10

same side of the double bond

Question 11

In the trans confutation the H atoms are on the ..

Answer 11

opposite side of the double bond

Question 12

Fatty acid shape affects the ..

Answer 12

melting point of the fat or triglyceride

Question 13

Trans fatty acids have higher..

Answer 13

melting point than the cis fatty acids

Question 14

Why do fatty acids have higher melting point

Answer 14

Because in the cis configuration the triglyceride molecules can not pack as closely together thus less energy is required to melt the fat 


Question 15

Conversely the trans configuration allows ..

Answer 15

more dense packing of the fatty acids and more energy is required to melt the fat

Question 16

Evidence suggests that trans fatty acids behave similarly to..

Answer 16

saturated fatty acids in raising levels of body cholesterol and less consumption is recommended

Question 17

Hydrogenation is the ..

Answer 17

forced addition of hydrogen atoms to the unsaturated bonds in an unsaturated fat

Question 18

Hydrogenation raises the ..

Answer 18

melting point of the fat

Question 19

Hydrogenation is use din food industry to harden..

Answer 19

liquid oils into semi solid fats

Question 20

Hydrogenation makes oil more resistant to..

Answer 20

oxidative rancidity

Question 21

Linoleic acid becomes biologically inactive when..

Answer 21

converted to the trans form

Question 22

Trans fatty acids are formed mostly during..

Answer 22

process of hydrogenation

Question 23

Hydrogenation of oils is carried out too..

Answer 23

• make the oil more solid at room temp (margarine)

- increase the stability (Smoke point) of these oils to thermal temps (frying temp)

Question 24

Most margarines that are currently sold are not ..

Answer 24

hydrogenated but consist of careful blend of different oils and fats

Question 25

The consumption of non hydrogenated margarine is..

Answer 25

recommended over hydrogenated type for painting a healthy status

Question 26

Phospholipids

Answer 26

present in foods in relatively small amounts but play important roles as emulsifying agent

Question 27

Lecithin is a ..

Answer 27

phospholipid used in various foods including margarine

Question 28

What is a good source of phospholipids

Answer 28

egg yolk and soybean oil

Question 29

Cholesterol is best known..

Answer 29

sterol found in animal foods

Question 30

Sterol

Answer 30

essential component in the body cells but levels get too high in the blood it can lead to heart disease and prevent normal flow of blood (vitamin D)

Question 31

Plants don’t manufacture what sterols.. but manufacture..

Answer 31

cholesterol; phytosterols

Question 32

Phytosterols

Answer 32

not well absorbed from the gastrointestinal tract and interfere with absorption of cholesterol

Question 33

Some types fo food (such as margarine) are fortified with phyosterols to…

Answer 33

help reduce amount of cholesterol absorbed into blood stream

Question 34

Cholesterol LDL low density lipoprotein

Answer 34

carries cholesterol from liver to body tissues

Question 35

Cholesterol VLDL: very low density lipoprotein

Answer 35

carries cholesterol and triglycerides from liver to body tissues

Question 36

Cholesterol HDL: high density lipoprotein

Answer 36

carries cholesterol back to the liver for disposal

Question 37

Factors that raise LDL and lower HDL should be avoided..

Answer 37

• high fat diet
• high saturated fat diet
• diet high in trans fatty acids