Foodchem Lecture 4 Pictures

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    • "Omega-3 unsaturated fatty acid, alpha-linolenic"
    • Have a double bond near the CH3 end of the aliphatic chain
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    • "Omega-6 unsaturated fatty acid, gamma-linolenic"
    • Have a double bond 6 carbons in from the CH3 end of the aliphatic chain
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    • "Linseed oil is the most common industrial drying oil"
    • Because of its ability to polymerize into a hard film if applied as a thin layer on a surface (paint)
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    • "Saturated fatty acid structure"
    • Saturated fatty acids are structurally zigzeg, but linear overall
    • In nature, FAs tend to be even numbered
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    • "Soap - has excellent emulsifying properties"
    • Monovalent salts of FFAs (soap) are "water soluble" and have strong surface tension reducing properties (bubbles)
    • Cannot be used as an emulsifier because of awful taste
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    • "Cis form of FA"
    • The hydrogen is on the same side of the carbon double bond
    • This is the form most "natural" fatty acids are found in biological systems
    • A cis double bond also introduces a distinct kink into the molecular structure
    • Cis unsaturated FA is not linear, has an "L" or "U" shape dependin on where the double bond is located
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    • "Cis form of FA"
    • The hydrogen is on the same side of the carbon double bond
    • This is the form most "natural" fatty acids are found in biological systems
    • A cis double bond also introduces a distinct kink into the molecular structure
    • Cis unsaturated FA is not linear, has an "L" or "U" shape dependin on where the double bond is located
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    • "Trans form of FA"
    • Hydrogens next to the double bond are on the opposite side of the chain, returning the moleule to more or less a linear structure
    • Has distinctly different properties than the cis form
    • A single trans bond makes a FA structurally appear more like a saturated FA than an unsaturated FA
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    • "Saturated or mono-trans line up easier"
    • Promotes crystallization and plastic fat formation
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    • "Mono-cis more difficult to fit tightly"
    • Melt at much lower temp
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    "More realistic structure of a triglyceride"
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Foodchem Lecture 4 Pictures
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Foodchem Lecture 4 Pictures
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