Name ______Date______
Chapter 10: Lipids – Nature’s Flavor Enhancers
Vocabulary Pre-test
Match the best term for each of the following definitions. All terms are used.
antioxidant fatty acid melting point plaque triglyceride
atherosclerosis flash point monoglyceride polyunsaturated unsaturated
auto-oxidation glyceride monounsaturated rancidity
carboxyl group hydrogentation nonpolar saturated
diglyceride lipid oil smoke point
essential fatty acid lipoprotein omega-3 fatty acid solidification point
fat marbling phospholipid sterol
______1. A category of organic compounds that are insoluble in water
and have a greasy feel.
______2. A molecule that has a glyceride base
______3. Organic molecules that consist of a carbon chain with a
carboxyl group at one end.
______4. A carbon atom, two oxygen atoms, and a hydrogen atom.
______5. A glycerol with one fatty acid attached at the site of a hydroxyl group.
______6. A glycerol with two fatty acids attached.
______7. A glycerol with a fatty acid joined at each of the three hydroxyl sites.
______8. When fatty acids have the maximum number of hydrogen atoms,
they are described as ___.
______9. If a fatty acid does not contain all the hydrogen atoms it could
contain, it is ___
______10. Fatty acids that have one double bond in the carbon chain
______11. Fatty acids that have two or more double bonds in the carbon chain.
______12. Lipids that are solid at room temperature
______13. Lipids that are liquid at room temperature
______14. The temperature at which a lipid is completely liquid
______15. The process of adding hydrogen atoms to an unsaturated lipid
to increase its saturation level is ______l.
______16. The specks or streaks of fat in muscle tissue which is an
indicator of flavor and tenderness
______17. Temperature at which all lipids in a mixture are in a solid
state.
Terms repeated here for your convenience.
antioxidant fatty acid melting point plaque triglyceride
atherosclerosis flash point monoglyceride polyunsaturated unsaturated
auto-oxidation glyceride monounsaturated rancidity
carboxyl group hydrogentation nonpolar saturated
diglyceride lipid oil smoke point
essential fatty acid lipoprotein omega-3 fatty acid solidification point
fat marbling phospholipid sterol
______18. Lipid molecules have an equal or balanced share of electrons
and are therefore ______.
______19. Type of lipid with glycerol base with two fatty acids and a
phosphorus-containing fatty acid attached.
______20. Complicated molecules derived from or made from lipids
______21. Important characteristic of lipids is the tendency to react to
oxygen with a complex chain reaction that is hard to stop.
______22. A form of food spoilage resulting in color and flavor change
______23. Compounds that will quickly react with oxygen to form new
substances
______24. Temperature at which the fatty acid begins to break apart and
produce smoke
______25. Temperature at which lipids will flame
______26. Fatty acids that cannot be produced by the human body
______27. Fatty acid found to reduce heart disease
______28. Lipid and cholesterol deposits in the walls of arteries
______29. Hardening of arteries due to loss of elasticity caused by lipid
and cholesterol deposits in walls of arteries
______30. Clusters of lipid and protein molecules that transport
cholesterol throughout the body
Chapter 10: Lipids – Nature’s Flavor Enhancers
Vocabulary Pre-test – ANSWER KEY
LIPIDS 1. A category of organic compounds that are insoluble in water
and have a greasy feel.
GLYCERIDES 2. A molecule that has a glyceride base
FATTY ACIDS 3. Organic molecules that consist of a carbon chain with a
carboxyl group at one end.
CARBOXYL GROUP 4. A carbon atom, two oxygen atoms, and a hydrogen atom.
MONOGLYCERIDE 5. A glycerol with one fatty acid attached at the site of a hydroxyl group.
DIGLYCERIDE 6. A glycerol with two fatty acids attached.
TRIGLYCERIDE 7. A glycerol with a fatty acid joined at each of the three hydroxyl sites.
SATURATED 8. When fatty acids have the maximum number of hydrogen atoms,
they are described as ___.
UNSATURATED 9. If a fatty acid does not contain all the hydrogen atoms it could
contain, it is ___
MONOUNSATURATED 10. Fatty acids that have one double bond in the carbon chain
POLYUNSATURATED 11. Fatty acids that have two or more double bonds in the carbon chain.
FATS 12. Lipids that are solid at room temperature
OILS 13. Lipids that are liquid at room temperature
MELTING POINT 14. The temperature at which a lipid is completely liquid
HYDROGENTATION 15. The process of adding hydrogen atoms to an unsaturated
lipid to increase its saturation level is ______l.
MARBLING 16. The specks or streaks of fat in muscle tissue which is an
indicator of flavor and tenderness
SOLIDIFICATION POINT 17. Temperature at which all lipids in a mixture are in a solid state.
NONPOLAR 18. Lipid molecules have an equal or balanced share of electrons
and are therefore ______.
PHOSPHOLIPID 19. Type of lipid with glycerol base with two fatty acids and a
phosphorus-containing fatty acid attached.
STEROL 20. Complicated molecules derived from or made from lipids
AUTO-OXYGENATION 21. Important characteristic of lipids is the tendency to react to
oxygen with a complex chain reaction that is hard to stop.
RANCIDITY 22. A form of food spoilage resulting in color and flavor change
ANTIOXIDANT 23. Compounds that will quickly react with oxygen to form new
substances
SMOKE POINT 24. Temperature at which the fatty acid begins to break apart
and produce smoke
FLASH POINT 25. Temperature at which lipids will flame
ESSENTIAL FATTY ACIDS 26. Fatty acids that cannot be produced by the human body
OMEGA-3 FATTY ACID 27. Fatty acid found to reduce heart disease
PLAQUE 28. Lipid and cholesterol deposits in the walls of arteries
ATHEROSCLEROSIS 29. Hardening of arteries due to loss of elasticity caused by lipid
and cholesterol deposits in walls of arteries
LIPOPROTEINS 30. Clusters of lipid and protein molecules that transport
cholesterol throughout the body