Food Chemistry Exam 2

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Last updated 9:55 PM on 9/21/26
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10 Terms

1
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What are lipids?

Fats and oils, soluble in organic, non-polar solvents

2
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True or false? Fats are solid at room temp.

True

3
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True or false? Oils are solid at room temp.

False

4
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What are some of the plant sources of lipids?

Soybean, corn, sunflower, avocado, olive, coconut

5
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What are some of the animal sources of lipids?

Lard, tallow, milk, butter, fish

6
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What is the simplest lipid and what is its general formula?

Fatty acids, R-COOH

7
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How do fatty acids differ?

Length of hydrocarbon tail

Degree of unsaturation

Double bond position

Essentiality

8
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Are most fatty acids CIS or TRANS (in relation to isomerism)?

Most CIS (lower melting point)

9
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What is a glycerol?

Three fatty acids linked together

10
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What two types of molecules link to form an ester?

Glycerols and fatty acids