lipids 5

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Total cards: 13•Content version: v4•Public deck•Updated: 8/1/2026

Card preview (13)

Front (Question)

To examine your fat, usually your food is grinded; why?

Back (Answer)

• to large your surface • to break cells • to make lipids more accessible for solvent

Front (Question)

triglycerides are composed of:

Back (Answer)

• glycerol • fatty acids

Front (Question)

waxes are composed of:

Back (Answer)

• fatty acids • alcohols

Front (Question)

sterol esters are composed of

Back (Answer)

• fatty acids • sterols

Front (Question)

phospholipids are composed of

Back (Answer)

• glycerol • fatty acids • phosphoric acid

Front (Question)

glycolipids are composed of

Back (Answer)

-glycerol - fatty acids - saccharides

Front (Question)

what is a 1-4, pentadiene structure?

Back (Answer)

double bond is om de 4, je telt vanaf het eerste c met dubbele bond

Front (Question)

lipophilic

Back (Answer)

zijn hydrophobic

Front (Question)

When is the high temprature casing quicker oxydation than low temprature? When is low temprature causing quicker oxydation than high temprature?

Back (Answer)

at a oxygen pressure >100mm Hg; at a low oxygen pressure <100mm Hg; the solubility of oxygen at higher temprature is less, and therefore the oxidation rate slower.

#10

Front (Question)

How is fat gained from fat-containing tissue?

Back (Answer)

By heating (with dry or wet hot water steam)

#11

Front (Question)

how is fat gained from vegetables (<25%)

Back (Answer)

by extraction with a solvent

#12

Front (Question)

how is fat gained from vegetables (>25%)

Back (Answer)

pressing with high (expensive) or low pressure

#13

Front (Question)

how is fat gained from the pressed nuts

Back (Answer)

with extraction with a solvent