18 terms

Lipids Part I

Butyric Acid (Butanoic acid)
N = 4
caproic acid (hexanoic acid)
N = 6
caprylic acid (octanoic acid)
N = 8
capric acid (decanoic acid)
N = 10
Phytanic Acid
-Plant Derived
-Found in dairy and ruminant fats
-With out proper enzyme -> Refsum's Disease
Refsum's Disease
Unable to metabolize Phytanic acid. Leads to peripheral polyneuropathy.
Monoenoic acid
monounsaturated. naturally cis
alpha linolenic acid
Omega-3 PUFA
eicosapentaenoic acid (Timnodonic acid)
EPA with 5 double bonds. Omega-3 in fish
docosahexanoic acid (cervonic acid)
DHA with 6 double bonds. Omega-3 in fish
Purified mixture of EPA and DHA.
Hard soap = ?
Soft Soap = ?
Transparent soap = ?
Ca and mg soap = ?
- Na
- K
-very poorly soluble
Lipid Peroxidation
Tissue and food spoilage. (also DNA oxidation -> cancer and aging)

Drying oils.
Hydrogenated Fats
More stable to oxygen increasing shelf life
Saponification number
-average size of FA's
-mg of KOH to neutralize 1g of fat
-short chain (butter) = larger number
-long chain = smaller number
Iodine Number
-degree of unsaturation
-higher number, more unsaturated
- determines spoilage of oils
Acetyl number
the number of free -OH groups.
Reichert - Meissl number
- measures how volatile fats are
- number of .1 N required to neutralize FA from 5 grams of fat