INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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shorter
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longer
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fatty acid chain length has no impact on how solid a fat becomes
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more unsaturated
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Detailed explanation-1: -Saturated fatty acids, such as stearic acid (18 carbons) or palmitic acid (16 carbons) are solid at room temperature whereas unsaturated fatty acids, like linoleic acid (18 carbons with two double bonds at the 9 and 12 positions) can be liquid (Table 7.6).
Detailed explanation-2: -Condensation reactions, also called dehydration synthesis, join the carboxyl group in each fatty acid with the three hydroxyl groups on the glycerol molecule and three molecules of water are released in the process. The bond that forms between the glycerol and the fatty acids is called an ester bond.
Detailed explanation-3: -Fats made up of saturated fatty acids are solid at room temperature. You can also see that oleic acid is not saturated. Two of the carbons are connected by a double bond, and two of the hydrogens are missing. This fatty acid is unsaturated.