FSHN 101 Exam 4 – Food Science and Human Nutrition – Review Notes and
Practice Material
processing type: to remove unpleasant odors - ANS ✔✔deodorization
processing type: to turn oils into fats - ANS ✔✔hydrogenation
processing type: to isolate the fat from meat tissues to produce fat - ANS ✔✔rendering
processing type: to refrigerate and filter the oils to remove the saturated fatty acids and reduce
cloudiness - ANS ✔✔winterization
t or f
Hydrogenation of oils causes conversion of some double bonds to the cis configuration, which
are undesirable for health reasons. - ANS ✔✔false
If you were asked to explain how lipids, fats and oils differ, you could say - ANS ✔✔lipid is the
umbrella term for all fat-soluble compounds, including triglycerides, phospholipids and sterols.
Fats are solids at room temperature and oils are liquid at room temperature
characteristics of fats and oils - ANS ✔✔insoluble in water, 9kcals per gram
When you increase the number of carbons you increase - ANS ✔✔melting point
Number of carbons in fatty acids - ANS ✔✔4-24
Butyric number of carbons and state at RT - ANS ✔✔4, liquid
, Lauric number of carbons and state at RT - ANS ✔✔12, solid
Stearic number of carbons and state at RT - ANS ✔✔18, solid
Type of fat with all single bonds - ANS ✔✔saturated
Type of fat with some double bonds - ANS ✔✔unsaturated
Are saturated fats solid or liquid at room temperature? - ANS ✔✔solid
Are unsaturated fats solid or liquid at room temperature? - ANS ✔✔liquid
What type of fat is predominately found in animal products? - ANS ✔✔saturated fats
Monounsaturated fatty acid is also known as - ANS ✔✔oleic acid
What is the ratio of carbons to double bonds in stearic acid - ANS ✔✔18:0
What is the ratio of carbons to double bonds in oleic acid - ANS ✔✔18:1
What is the ratio of carbons to double bonds in linoleic acid - ANS ✔✔18:2
What is the ratio of carbons to double bonds in linolenic acid - ANS ✔✔18:3
When we increase the number of bonds we _____ the melting point - ANS ✔✔decrease
Practice Material
processing type: to remove unpleasant odors - ANS ✔✔deodorization
processing type: to turn oils into fats - ANS ✔✔hydrogenation
processing type: to isolate the fat from meat tissues to produce fat - ANS ✔✔rendering
processing type: to refrigerate and filter the oils to remove the saturated fatty acids and reduce
cloudiness - ANS ✔✔winterization
t or f
Hydrogenation of oils causes conversion of some double bonds to the cis configuration, which
are undesirable for health reasons. - ANS ✔✔false
If you were asked to explain how lipids, fats and oils differ, you could say - ANS ✔✔lipid is the
umbrella term for all fat-soluble compounds, including triglycerides, phospholipids and sterols.
Fats are solids at room temperature and oils are liquid at room temperature
characteristics of fats and oils - ANS ✔✔insoluble in water, 9kcals per gram
When you increase the number of carbons you increase - ANS ✔✔melting point
Number of carbons in fatty acids - ANS ✔✔4-24
Butyric number of carbons and state at RT - ANS ✔✔4, liquid
, Lauric number of carbons and state at RT - ANS ✔✔12, solid
Stearic number of carbons and state at RT - ANS ✔✔18, solid
Type of fat with all single bonds - ANS ✔✔saturated
Type of fat with some double bonds - ANS ✔✔unsaturated
Are saturated fats solid or liquid at room temperature? - ANS ✔✔solid
Are unsaturated fats solid or liquid at room temperature? - ANS ✔✔liquid
What type of fat is predominately found in animal products? - ANS ✔✔saturated fats
Monounsaturated fatty acid is also known as - ANS ✔✔oleic acid
What is the ratio of carbons to double bonds in stearic acid - ANS ✔✔18:0
What is the ratio of carbons to double bonds in oleic acid - ANS ✔✔18:1
What is the ratio of carbons to double bonds in linoleic acid - ANS ✔✔18:2
What is the ratio of carbons to double bonds in linolenic acid - ANS ✔✔18:3
When we increase the number of bonds we _____ the melting point - ANS ✔✔decrease
