FOS 2001 Exam 2: Questions With Efficient Solutions
Visible fats Right Ans - butter, margarine, olive oil, lard, meat marbling
Invisible fats Right Ans - cannot be seen in food but are still there
Lipids Right Ans - diverse group of molecules that include waxes, pigments,
terpenes, sterols, phospholipids, and triglycerides, lipids are hydrophobic and
not water soluble, they are associated with flavor, they are high in calories and
good for heat transfer, and they are excellent energy storage molecules
triglyceride Right Ans - main constituent of fat in plants and animals, has
three fatty acids attached to a glycerol backbone via ester linkages
methylene interrupted double bonds Right Ans - double bonds in a
methylene interrupted double bond system separated by two or more
methylene groups, most common in most fatty acids
conjugated double bonds Right Ans - in a conjugated double bond system,
single bonds and double bonds alternate and are not separated by two or
more methylene groups
monounsaturated fatty acid Right Ans - fatty acid with a single double
bond, causing a kink
polyunsaturated fatty acids Right Ans - fatty acids that have more than one
double bond, thus multiple kinks
saturated fatty acids Right Ans - fatty acids with no double bond, carbon
atoms saturated with hydrogen bonds, no kinks, usually solid at room
temperature whereas unsaturated are liquid
more kinks in fatty acids means what for melting points Right Ans - more
kinks means lower melting points
hydrogenation Right Ans - process by which unsaturated fatty acids can be
converted to saturated fatty acids, it removes some of or all of the double
bonds potentially converting the fat from a solid to liquid at room
temperature
, partial hydrogenation Right Ans - removes some but not all double bonds,
can cause an issue of formation of trans fats
fully hydrogenation Right Ans - removes all double bonds
isomers Right Ans - chemical compound whose functional groups are
oriented in a different way
cis isomers in fatty acids Right Ans - hydrogen bonds are on the same side
of the double bond
trans isomers in fatty acids Right Ans - hydrogen bonds are on the opposite
side, do not cause nearly as much kinking in fatty acids as cis double bonds,
trans fatty acids straighter and can be more tightly packed, more solid than cis
partially hydrogenated oils Right Ans - some fatty acids converted from cis
to trans before removal of double bonds
fully hydrogenated oils Right Ans - all double bonds are removed, makes an
extremely hard fat, do not contain trans fats because they have no double
bonds
interesterification Right Ans - enzymatic reaction that rearranges the fatty
acids on the glycerol backbone of a triglyceride, giving the triglyceride
different physical properties, like a higher melting point
alpha crystals Right Ans - least stable and lowest melting point
beta crystals Right Ans - most stable and highest melting point
beta prime crystals Right Ans - fall somewhere in between the alpha and
beta crystals
emulsion Right Ans - mixture of two liquids that are normally not miscible,
like oil and water, named based on the primary component of the combined
mixture
oil in water emulsion Right Ans - more water than oil
Visible fats Right Ans - butter, margarine, olive oil, lard, meat marbling
Invisible fats Right Ans - cannot be seen in food but are still there
Lipids Right Ans - diverse group of molecules that include waxes, pigments,
terpenes, sterols, phospholipids, and triglycerides, lipids are hydrophobic and
not water soluble, they are associated with flavor, they are high in calories and
good for heat transfer, and they are excellent energy storage molecules
triglyceride Right Ans - main constituent of fat in plants and animals, has
three fatty acids attached to a glycerol backbone via ester linkages
methylene interrupted double bonds Right Ans - double bonds in a
methylene interrupted double bond system separated by two or more
methylene groups, most common in most fatty acids
conjugated double bonds Right Ans - in a conjugated double bond system,
single bonds and double bonds alternate and are not separated by two or
more methylene groups
monounsaturated fatty acid Right Ans - fatty acid with a single double
bond, causing a kink
polyunsaturated fatty acids Right Ans - fatty acids that have more than one
double bond, thus multiple kinks
saturated fatty acids Right Ans - fatty acids with no double bond, carbon
atoms saturated with hydrogen bonds, no kinks, usually solid at room
temperature whereas unsaturated are liquid
more kinks in fatty acids means what for melting points Right Ans - more
kinks means lower melting points
hydrogenation Right Ans - process by which unsaturated fatty acids can be
converted to saturated fatty acids, it removes some of or all of the double
bonds potentially converting the fat from a solid to liquid at room
temperature
, partial hydrogenation Right Ans - removes some but not all double bonds,
can cause an issue of formation of trans fats
fully hydrogenation Right Ans - removes all double bonds
isomers Right Ans - chemical compound whose functional groups are
oriented in a different way
cis isomers in fatty acids Right Ans - hydrogen bonds are on the same side
of the double bond
trans isomers in fatty acids Right Ans - hydrogen bonds are on the opposite
side, do not cause nearly as much kinking in fatty acids as cis double bonds,
trans fatty acids straighter and can be more tightly packed, more solid than cis
partially hydrogenated oils Right Ans - some fatty acids converted from cis
to trans before removal of double bonds
fully hydrogenated oils Right Ans - all double bonds are removed, makes an
extremely hard fat, do not contain trans fats because they have no double
bonds
interesterification Right Ans - enzymatic reaction that rearranges the fatty
acids on the glycerol backbone of a triglyceride, giving the triglyceride
different physical properties, like a higher melting point
alpha crystals Right Ans - least stable and lowest melting point
beta crystals Right Ans - most stable and highest melting point
beta prime crystals Right Ans - fall somewhere in between the alpha and
beta crystals
emulsion Right Ans - mixture of two liquids that are normally not miscible,
like oil and water, named based on the primary component of the combined
mixture
oil in water emulsion Right Ans - more water than oil
