Lipids: Physical Characteristics
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Match the Lipid charcteristic with the term used to describe it.
Topics of this game:
- unpleasant odor or flavor that is a form of food spoilage due to the fats in the food.
- compounds that will quickly react with oxygen to form new substances; helping prevent rancidity.
- temperature the fatty acids begin to break apart and produce smoke
- the temperature at which lipids become so hot that they turn into a flame(s)
- the shortening of the strands of gluten by fats in baked goods
- addition of air into a batter; forming & trapping air pockets in baked goods
- giving characteristic of moistness--like in cakes
- Mixture that contains a nonpolar lipid with a water based liquid. ex. mayonnaise
- fatty acids that cannot be produced by the human body. ex. Omega 3 & 6 fatty acids.
- wax like substance produced by the body & in foods; used for hormones & build cell membranes.
- Low density(good) lipid & protein molecules carrying cholesterol from the liver.
- High Density(bad) lipid & protein molecules carrying cholesterol to the liver & heart for storage.
