Recent Lessons

Show all results for ""

Feature Overview

Ace your exams with our all-in-one platform for creating and sharing quizzes and tests.

Quizzes

Create quizzes and tests automatically from your content using AI.

Flashcards

Automatically turn your notes into digital flashcards.

Share, Export & Embed

Share with classmates or export to Excel and your learning management system.

Stats & Reporting

Auto-grading quizzes and tests with detailed stats and reports.

Mobile Apps

The smarter way to study – wherever you are.

Pricing

Search...

5 Questions

0 Views

Fats and Oils: Structure and Types

Choose a study mode

Play Quiz

Study Flashcards

Spaced Repetition

Chat to lesson

Podcast

Play an AI-generated podcast conversation about this lesson

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?

More Like This

Chemical Properties of Triacylglycerols

Digestion and Absorption of Lipids

Lipids: Waxes and Triacylglycerols

Lipids II: TAGs and Phospholipids

Upgrade to continue