Name: Sheikh Karim, Sherma M.

BSN 1- B
210606
NurBIO Lab | Q’s and A’s

QUESTIONS
1. Why are fatty acids insoluble in water?
- Fatty acids with ten or more carbon atoms are almost insoluble in water and, due to their low
density, float on the surface when combined with water.

2. Explain why the cis-form is the predominant configuration of unsaturated fatty acids?
- For some reason, unsaturated fats have a lower melting point than saturated fats. Same MW
(cis double bond becomes a more compact molecule, There is little involvement with that
neighbor). The reason why nature produces cis bonds is The enzymatic mechanism by which
these bonds take place.
3. What type of rancidity occurs in vegetable shortenings? How can it be prevented?
- The type of rancid that occurs in vegetable shortening is called hydrolyzed rancid, which can be
prevented by reducing enzyme activity to minimize hydrolysis. This can be achieved by lowering
the temperature and deactivating it. It is also possible to inactivate the enzyme by heating the
substance for a short time.
4. Show the structure of the parent compound of cholesterol.

5. Explain the cooperative effect of lecithin and albumin.

 - Due to their hydrophobic ends, lecithin and albumin are excellent emulsifiers. The hydrophilic
edges dissolve in water and the hydrophilic edges dissolve in oil droplets. The only exception is
emulsions. The hydrophobic end of lecithin is preferentially in the oil and the hydrophilic end is
preferentially in the water. This property reduces the immiscibility of the two substances.