CHE2810 Lecture 7: Lipids Part 1

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What type of lipids are insoluble in water but soluble in fat or organic solvents?

Lipids

How are lipids that are solid at room temperature termed?

Fats

What is the major role of the lipid component in determining the texture of biscuits and pastries?

Texture

What characteristic of fats contributes to the sensation of fullness?

Satiety Signup and view all the answers

What are the functions of fats within the body?

Storing energy, maintaining body temperature, cushioning vital organs, regulating hormones, transmitting nerve impulses, and transporting fat-soluble nutrients Signup and view all the answers

How many calories per gram do fats contain?

9 Signup and view all the answers

What are reactive oxygen species (ROS) and name three examples of such species?

Reactive oxygen species (ROS) are electrically charged unstable molecules with unpaired electrons. Examples include the hydroxyl radical (HO), hydrogen peroxide (HOOH), and superoxide (O2-). Signup and view all the answers

Explain why unsaturated fatty acids are more susceptible to oxidation compared to saturated fatty acids.

Unsaturated fatty acids are more susceptible to oxidation because they contain double bonds in their structure, which can be targets for oxidation reactions. Signup and view all the answers

What is the main cause of hydrolytic rancidity?

Lipase enzymes of bacterial origin Signup and view all the answers

What are the products of hydrolytic rancidity?

Free fatty acids and glycerol Signup and view all the answers

What is the primary deteriorative reaction during food processing and storage that limits the shelf life of foods?

Lipid oxidation is the principal deteriorative reaction during food processing and storage that limits the shelf life of foods. Signup and view all the answers

Which fatty acids are responsible for sharp and unpleasant flavors in sour milk?

Short chain fatty acids, such as butyric Signup and view all the answers

Describe the process of oxidation of unsaturated fatty acids in terms of the stages involved.

The oxidation of unsaturated fatty acids proceeds through three stages: initiation, propagation, and termination. Signup and view all the answers

How can hydrolytic rancidity be prevented in dairy products?

Effectively homogenizing and pasteurizing the milk Signup and view all the answers

What is the role of antioxidants in the context of free radicals and lipid oxidation?

Antioxidants are capable of stabilizing or deactivating free radicals, thereby preventing them from causing damage through lipid oxidation. Signup and view all the answers

What catalyzes the hydrolysis of ester bonds in fats, releasing fatty acids?

Water Signup and view all the answers

Explain why linolenic acid is more prone to oxidation compared to oleic acid and linoleic acid.

Linolenic acid is more prone to oxidation because it contains three unsaturated bonds, making it more susceptible to free radical attacks and oxidative processes. Signup and view all the answers

What is the main cause of oxidative rancidity?

Interaction with oxygen Signup and view all the answers

CHE2810 Lecture 7: Lipids Part 1 - Dr. Alla Marchuk

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