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Fats and Oils: Structure and Types

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Questions and Answers

What is the effect of high hydrogen concentration on fatty acid formation?

Decrease in reaction rate and increase in trans fatty acid formation

Increase in reaction rate and trans fatty acid formation (correct)

Increase in reaction rate and decrease in trans fatty acid formation

Decrease in reaction rate and trans fatty acid formation

What can lead to hydrolytic rancidity in stored fats?

High pressure

Presence of lipase enzymes (correct)

Low hydrogen concentration

Low agitation

What causes the breakdown of a lipid molecule into fatty acids and glycerol?

High heat and agitation

Presence of high levels of lipase

Hydrolysis reaction with water (correct)

Low hydrogen concentration

Which type of fatty acids produce objectionable flavors and odors upon hydrolysis?

<p>Short-chain fatty acids (SCFA)</p> Signup and view all the answers

What happens when oxygen reacts with unsaturated fatty acids?

<p>Loss of nutritional value</p> Signup and view all the answers

Fats and Oils: Structure and Types

Choose a study mode

Podcast

Questions and Answers

What is the effect of high hydrogen concentration on fatty acid formation?

What can lead to hydrolytic rancidity in stored fats?

What causes the breakdown of a lipid molecule into fatty acids and glycerol?

Which type of fatty acids produce objectionable flavors and odors upon hydrolysis?

What happens when oxygen reacts with unsaturated fatty acids?

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