Term
| What are the 2 largest pulse crops exported in Canada? |
|
Definition
|
|
Term
| Why plant wheat after soybeans? |
|
Definition
| Makes use of the available N in the ground |
|
|
Term
|
Definition
Any oil, wax or fat that is not soluble in water
Highly carbon dense ("reduced") = lots of energy |
|
|
Term
|
Definition
| storage site for triglycerides within the cells of an oilseed |
|
|
Term
|
Definition
| Glycerol molecule attached to 3 fatty acids with ester bonds |
|
|
Term
| What is the difference between oils and waxes/fats? |
|
Definition
Oil = lipid that is liquid at RT
Wax/fat = lipid that is solid at RT |
|
|
Term
| What is the difference between saturated and unsaturated fatty acids? |
|
Definition
Saturated = no double bonds exist between carbons
Unsaturated =double bonds exist between carbons
- Monounsaturated = 1 double bond
- Polyunsaturated = multiple double bonds
|
|
|
Term
| True or False: longer chain fatty acids have a LOWER melting point |
|
Definition
False. Longer chain fatty acids have HIGHER melting points
"LIMP = Length Increases Melting Point" |
|
|
Term
| True or False: The more double bonds in a fatty acid, the lower the melting point |
|
Definition
|
|
Term
| What are the 3 most common fatty acids in vegetable oils? |
|
Definition
|
|
Term
| What 2 fatty acids are considered to be essential fatty acids? |
|
Definition
Linoleic and linolenic acid
The body cannot produce essential fatty acids, so they must be consumed in the diet |
|
|
Term
|
Definition
Processing a vegetable oil to increase its saturation level (increasing melting point)
Adds H2 so fat is less susceptible to breakdown in an oil fryer
Causes trans fatty acids to be produced |
|
|
Term
| Why are trans fatty acids so bad? |
|
Definition
This type of double bond allows the fatty acid to stack flat, which mimics saturated fatty acids
Causes there to be a higher melting point |
|
|
Term
What kind of action has been taken on trans fats?
Why are trans fats so bad for you? |
|
Definition
Companies have tried to beed out the linolenic acid contents
Consumption of trans fats has lead to increased levels of LDL or "bad" cholestrol in the body. Leads to heart problems |
|
|
Term
| What are polyunsaturated fatty acids susceptible to? |
|
Definition
| Oxidation, which causes the PUFA to become rancid and have a short shelf life |
|
|
Term
Explain the following about Omega-3 FA:
1. What is an Omega-3 FA?
2. Why are Omega-3 FA important in the diet? |
|
Definition
1. Omega-3 FA are fatty acids that have 3 double bonds, starting at the 3rd carbon
2. 3 types of Omega-3's important in the diet: ALA, EPA and DHA. All of these are important for brain development in infants and reduces heart disease |
|
|
Term
|
Definition
| Feeding hens flax seed causes them metabolize ALA to DHA. Results in eggs having a high DHA and EPA content |
|
|
Term
|
Definition
Long-chain fatty acids, which are a component of all cell membranes
Contains 2 long chain fatty acids attached to a phosphate group. The head is hydrophillic and the tail is hydrophobic |
|
|
Term
| What happens if there are saturated fatty acids in phospholipids? Unsaturated? |
|
Definition
Saturated: Results in a rigid, inflexible cell membrane
Unsaturated: Results in a flexible membrane |
|
|
