Lipids – Leaving Cert Home Economics

Leaving CertificateHome EconomicsHL

  • Triglyceride – Three fatty acids and a glycerol
  • Stearic acid – A fatty acid found in meat
  • Saturated fatty acids – Each carbon has a full quota of hydrogen atoms
  • Saturated fatty acids – No double bonds between the carbon atoms
  • Saturated fatty acids – Solid at room temperature
  • Mono-unsaturated fatty acids – One double bond between the carbon atoms
  • Saturated fatty acid – Butyric acid
  • Mono-unsaturated fatty acid – oleic acid
  • Poly-unsaturated fatty acid – more than one double bond
  • Poly-unsaturated fatty acid – linoleic acid
  • Essential fatty acid – cannot be made by the body
  • cis fatty acid – both Hydrogens are at the same side of the double bond
  • trans fatty acid – the hydrogens are at opposite sides of the carbon double bond
  • Plasticity – Whether a lipid is solid. liquid or spreadable
  • Oxidative rancidity – oxygen causes rancidity
  • Hydrolytic rancidity – caused by enzymes or bacteria
  • Hydrogenation – converting an unsaturated fatty acid into a solid by adding hydrogen
  • Stabilisers – Prevent an emulsion from seperating
  • Smoke point – 200C fats and 250C oils
  • Flash point – 310C fats and 325C oils
  • energy value of 1g of lipids – 9kcal
  • Enzyme required for digestion of lipids – lipase
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