Question

Chapter 22 Fats Questions 1. List and describe four functions of fats in food. 2. Discuss the four factors that determine a fatty acids melting point. 3. What is the function of hydrogenation in oil? 4. What is the difference between butter and margarine, can they be substituted for each other in cooking? 5. Discuss proper storage of Fats and what will make them rancid.

Answer 1

sources, ove, microoveis Sol proper storage of tat.. All tats, oil and tats containing 6ood keep in cool area of a house o at also maintain the sto mage place is coolad altra Plall away from heat soulle such as nedu your stove, wiche etc. Pat rancidity: - Rancidity of tatty substance occwe, W. those are exposed tong to me to heat, light and onygen. The tatty acids breay down smaller paulticre and results in mancidity and creats a bad smell, change color o

Qoy factors to determine a fatly acids melling pointo some factors that affect the melting points of tatty acid. Thats are 6 chain length. It tatty acid chain & length ine reases than morce ular weight increases than the melung por lepom ut also increases. (11) Number of imethylene groupe Methylene group affect the meeting point of fatty acid. The saturated fatty acid straight, no contains methylene gre up, but in unsaturated fatty acid have methylene group when cause & necks and blis nupts the van der Waals borce along the liest causen chain. As a result Stue melting points are muen lower bor unsaturated fally ald. (111) Ionized state of totly aerd This will have mineu affect. The fatty acid contain up unpaired estere, whech can have a negative change. In tatty acids, the non porau ayduocambon chain gives the morecure a nen- polar character. a) Degree of spone ticarion. This process of making soap involves. the acidic part of batty acids triglyceue des.

3.17 function of Hydrogenation in oilo- om flydrogenation is used mainly improve the flavou stability and Keeping quality of bilo are - Functions of hydrogenation (15 Impuove tavou stability of our (11) keeping quarity of oil. (11) tydow genation convents liquid vegetable oils into soud ou semi- solrd bats. W tydewgenation also change melte ng point. ( It also convented unsaturated fats. and oils to saturated fats and 0110 4.Дю? Вkeueшeo bo but ou amol илацаашид o outtes melk by Butlere Margarine Butter is obtained ③ mangare ne is. blom obtained by palitial churning processo ny dee genation of refined oil. 2 Butten is rich 12 It is pare yellow yenow colourdue to cano teneo due to added yellow dye. ③ Give Hanowe W ③ tess enricheng. bood due to milyon

1or functions of fats in bood: - Cats defined as a quoup of substances ie. oiis relaled compound, that are greasy to touch and insoluble in waten. Functions of bats in bood are & Fuel: food tat supply contenuous sowice of fuer tou body functions and bueneng ист не е д а пееd tо и Оллома и fat provide a kcal/gm of tatonidized. on supplies essential fatty acid: food fat supplies essential fatty acea, irlo enoleic aed, which vital bole body metaboles in. normal healut acteon and tessue megrity (111) satiety. The little amount of bat in di et adds taste and bravor tabood o at I provides feeling of satistae te on after eating. 1 fats is essential tore digestion absorption and transpoul of vitamins AD Egy and pro-vitamin A