Discuss how the four characteristics of a fatty acid, including degree of saturation, chain length, cis-trans configuration, and the crystalline structure, influence the melting point of a fat Define polymorphism State the differences among the various classifications of fat crystals and give examples of each one
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Q42: A:Match each term with the appropriate definition.
-hydrogenation
A)compounds
Q62: Matching
Definition choices:
-emulsion
A)a fat that tenderizes, or shortens,
Q64: As of January 2006, the food industry
Q65: Matching
Definition choices:
-surfactant
A)a fat that tenderizes, or shortens,
Q66: Describe the many functions of fats in
Q66: Matching
Definition choices:
-plasticity
A)a fat that tenderizes, or shortens,
Q67: What is an emulsion? Describe the differences
Q67: What are fat replacers? Define fat substitutes,
Q71: Discuss how to store fats properly. What
Q72: What are some possible sources of error
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