Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
13 Cards in this Set
- Front
- Back
|
monounsaturated fat
|
One double bond, missing 2 hydrogen atoms
|
|
|
saturated fat
|
all carbons are fully saturated with hydrogen; no double bonds
|
|
|
polyunsaturated fat
|
has two or more double bonds, missing 4 or more hydrogen atoms
|
|
|
Food source of saturated fat |
Most animal fats
|
|
|
Monounsaturated fat- food source |
Olive oil and canola oil |
|
|
Polyunsaturated fat- food source |
Corn, safflower, sunflower, and soybean oils |
|
|
Where an Omega-3 fatty acid has its first double bond |
3rd carbon, counting from the methyl end |
|
|
Where an Omega-6 fatty acid has its first double bond |
6th carbon, counting from the methyl end |
|
|
Why is a triglyceride composed of? |
1 glycerol molecule and 3 fatty acids (usually mixture of fatty acids- saturated and unsaturated) |
|
|
What factor determines the firmness or hardness of a fat at a given temperature? |
Degree of saturation influences the firmness at room temperature (more saturated = more solid at room temperature) |
|
|
Which fats are considered tropical fats? What category of fat are they in? |
Palm oil, palm kernel oil, coconut oil, and cocoa butter (saturated fats). They're softer because they have shorter carbon chains |
|
|
What is hydrogenation? |
Process of adding hydrogen to unsaturated fatty acids to make the fat more solid (more saturated) and resistant to chemical change of oxidation |
|
|
How is a trans-fatty acid formed? |
By shifting the hydrogen atoms around the double bond |
