Back to marketplace

lipids

No description yet. This curated deck is ready for daily study.

Total cards: 24•Content version: v3•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

what is the diff between fats and oils?

Back (Answer)

fats solid, oils liquid at room temp

#2
Front (Question)

crude oil is _____% TAGs, ___% non-TAG

Back (Answer)

93-98; 2-7

#3
Front (Question)

TAGs prefer the __ conformation

Back (Answer)

chair

#4
Front (Question)

C 4:0

Back (Answer)

butyric acid (milk)

#5
Front (Question)

C 10:0

Back (Answer)

capric acid (milk)

#6
Front (Question)

c 12:0

Back (Answer)

lauric acid (coconut, palm kernel)

#7
Front (Question)

C 14:0

Back (Answer)

myristic acid (milk)

#8
Front (Question)

C 16:0

Back (Answer)

palmitic acid (palm, milk)

#9
Front (Question)

C 18:0

Back (Answer)

stearic acid (milk)

#10
Front (Question)

C 18:1

Back (Answer)

oleic acid (olive oil, milk)

#11
Front (Question)

C 18:2

Back (Answer)

linoleic acid (sunflower, canola, soybean)

#12
Front (Question)

C 18:3

Back (Answer)

linolenic acid (flaxseed, borage)

#13
Front (Question)

C 20:5

Back (Answer)

eicosapentaenoic acid

#14
Front (Question)

C 22:6

Back (Answer)

docosahexaenoic acid

#15
Front (Question)

C 22:5

Back (Answer)

docosapentaenoic acid

#16
Front (Question)

TFAs are found in:

Back (Answer)

dairy/animal fat and also hydrogenated vegetable oils

#17
Front (Question)

_____ oil is found in rapeseed and mustard

Back (Answer)

erucic acid

#18
Front (Question)

lauric oils are particularly important for _____

Back (Answer)

soap making

#19
Front (Question)

______ have wide melting points ranging from -40 to 40 degrees C

Back (Answer)

milk fats

#20
Front (Question)

Palmitic oils are widely grown in ___ and are rich in ___

Back (Answer)

Malaysia; beta carotene

#21
Front (Question)

what is vegetable butter derived from?

Back (Answer)

palmitic, stearic, oleic acids (saturated–>solid)

#22
Front (Question)

animal fats have lots of _____ TAGs, giving them a high ___

Back (Answer)

fully saturated; melting point

#23
Front (Question)

the most common type of vegetable oils are ___, that make up _____%

Back (Answer)

oleic/linoleic; 80-90

#24
Front (Question)

why shouldn’t you use olive oil for high temp frying?

Back (Answer)

the high amount of monounsaturates means that it oxidizes easily with metal elements in pan