Products containing extractives. Biochemical processes of autolysis of chicken muscle tissue. The effect of extractive substances in broths on the body
EVs are organic non-protein nitrogenous and nitrogen-free compounds extracted by water from animals and plant tissues. have a strong physiological. action. when cooking food. prod. go into broth. in meat containing. in a small amount (1%), but their value is extreme. great because among them are flavoring and aromatic substances. EVs increase gastric secretion. juice. Among animal tissues, muscle EV is especially rich. the cloth.
The main importance of extractives lies in their taste and stimulating effect on the secretion of the digestive glands.
Nitrogenous EVs represented by connections, participating in the exchange of in-in and the source of energy for muscle contraction, also intermediate and final food protein metabolism. carnosine, creatine, creatine phosphate, nucleotides(adenosine triphosphate (ATP) and other proteins and non-lipid phosphates. Creatine content in muscles in free form is about 0.1%. In muscles, mostly in conjunction with phosphoric acid in the form of creatine phosphate. Creatine phosphate (0.4-0.5% of mouse cape) is partially split during the working muscles into creatine and phosphoric acid and synthesized again during rest. The energy is released during the decay for muscle contraction. count phosphate-you creatine phosphate is transferring ADP into ATP. Carnosine (0.2-0.3%) affects phosphorus metabolism in the mouse. Nucleotides ATP, ADP and AMP.ATP plays a large role in energy exchange in the mouse, because soda phosphate bonds, rich in energy. of the released energy there is a synthesis of glycogen, proteins, phospholipids. ATP and ADP are involved in the synthesis of fats in tissues. AMP (adenylic acid) in the presence of deaminase decomposes with the form of inosinic acid and ammonia. Ionisinic acid possess aromatic substances, inherent in meat broth. ATP plays an important role in the post-slaughter conversion of proteins in mouse meat. The presence of nitrogenous EVs. meaning step. conditioned. taste of meat, especially broths and crust, image. when frying meat.
Nitrogen-free EV presented. glycogen and in the sky number of products of its transformations - glucose (0,15%),dextrins, maltose and other connections. Glycogen (animal starch, a reserve energy material for the work of muscles, is deposited in the liver and in the striated muscle, in the mouse, so its content is 0.6-0.9%. When the muscles work (when fast oxidation of carbohydrates is not provided to the final food decomposition (gas and water), glycogen underwent anaerobic decomposition with the formation of milk to-you, which enters the liver with the blood stream, where again synthesized into glycogen. Under the influence of farm amylase and maltase, glycogen breaks down into dextrins, maltose and glucose). nitrogen-free. EV significantly inferior to nitrogen.
Meat of sick animals: methods of disinfection and procedure for use.
For quality and safety assessment. meat, a commodity examination is carried out, which includes: commodity examination (confirmation of product quality), sanitary and hygienic (confirmation of safety products), veterinary and sanitary (confirmation of epidemiological safety. products, identification of sick animals).
The need for veterinary sanitary examination (VSE) is caused by the presence of dangerous zooanthroponotic diseases.
If the examination is carried out in full and the meat is found suitable for sale. purposes, it is marked with an oval stamp with designation. region, district and organization that produced this meat. when the vet-san was not carried out, the ex-za is branded rectangular. forms with ad. "Preface. inspection ", cat. does not give the right to sell meat without a vet-san examination. Conditionally suitable is meat obtained from animals suffering from foot and mouth disease, brucellosis, some. forms of tuberculosis. It is suitable for use. after the fore. disinfection, they put a stamp on it indicating the disease, the method of disinfection. and the procedure for using this meat.
Unsuitable meat to be disposed of or processed for fertilization. These include the meat of animals with anthrax, some forms of tuberculosis, erysipelas of pigs. Trade and catering establishments are allowed to accept and sell only meat that has an oval-shaped veterinary stamp and is accompanied by veterinary. certificate, cat. issued based on the results of the VSE.
Infectious diseases are caused by pathogenic microorganisms. These include:
Anthrax - caused by the anthrax-ulcer bacillus, the spores are very stable, destroyed after boiling for an hour. In direct sunlight after 4 days. If a disease is suspected, it is disinfected by pro-cooking within 6 hours.
Tuberculosis is caused by a non-spore tuberculosis bacillus. If suspected, disinfection is carried out by cooking, the cooked meat is subjected to industrial processing.
Brucellosis - if suspected, it is disinfected by boiling, the sticks die immediately, the meat goes for industrial processing.
Foot and mouth disease - caused by a virus, very sensitive to temperature. Destruction method: boil-off with subsequent industrial processing.
Plague - caused by a virus that dies immediately when boiled. The meat is disposed of.
In the case of detection of animal diseases of an invasive nature (non-infectious), meat disinfection is carried out using the methods of boiling, freezing or salting. In this case, the affected organs are disposed of, and together with them the liver and kidneys, and the rest of the meat, after bacteriological studies, is allowed for food purposes.
To extract extractive substances, obtain strong broths and boiled meat and fish, they are laid in cold water... For weak broths, meat and fish are placed in boiling water. Steaming leads to less loss of nutrients than in water, while extractives are extracted in a normal volume. With a strong boil, the broth becomes cloudy, acquires a greasy taste due to the breakdown of fat, so the fat is periodically removed from the surface of the broth.
When frying products, it is necessary to avoid the decomposition of fats with the formation of acrolein, which adversely affects the digestive organs, as almost everyone says. Acrolein is detected by the appearance of smoke and tear action. You cannot fry in boiling fat for a long time, because extractive substances can only accumulate, and this is also used to avoid the formation of oxides and peroxides that are harmful to. organism.
Meat offal. To prepare the jelly, the by-products are boiled until fully cooked (free separation of meat from the bones). The cooked pelt is disassembled, the meat is separated from the bones, finely chopped, chopped or passed through a meat grinder. Chopped meat is poured with strained broth and boiled again for 10 minutes, then poured hot into clean (pre-scalded with boiling water) dry molds or baking sheets and cooled in refrigerators after cooling. Extractive substances culinary recipes also require that pouring into molds without first re-boiling broth and minced meat is prohibited.
In the absence of cold and cold workshops, jelly, jellied meat and fish dishes cannot be prepared. To prepare the pate, the liver is cut, fried until fully cooked, then hot twice passed through a meat grinder with a fine grill (intended only for finished products) or a pulverizing machine.
What are the extractives
Milk and cottage cheese. Raw and pasteurized flask milk should be boiled, although it does not contain such a large amount of extractives. Cottage cheese from unpasteurized milk is used only after heat treatment (for making cheese cakes, puddings, cheesecakes, casseroles). It is forbidden to cook pancakes with cottage cheese from unpasteurized milk. After frying on the stove, cheesecakes are kept for 5-7 minutes in an oven or roasting oven at 260-280 C. Milk with high acidity (samokvass) is used to prepare dough products.
Vegetables and fruits. Hygienic rules for heat treatment of these products are aimed at preventing loss of taste and nutrients, especially vitamin C. Vegetables are cooked separately by type: for cold dishes (salads, vinaigrettes) - unpeeled; for side dishes and shore - peeled. If there are no contraindications for diets and extractives in food harvested as much as possible, if necessary, cooking is carried out in salted water (10 g per 1 liter of water), except for beets and green peas.
Steaming removes less nutrients. Vegetables are placed in boiling water as indicated. A part of vitamins and mineral salts goes into vegetable broths, so broths should be used for making soups and sauces. When making soups, different types of vegetables are placed in boiling broth or water sequentially, taking into account the duration of cooking each.
Frozen vegetables, without defrosting, are placed in boiling water and cooked until tender. To preserve vitamin C and reduce the amount of extractives, vegetables for cooking are dipped in boiling water (broth) in small portions so as not to interrupt the boil; cooking is carried out in a sealed container; vegetables must be covered with liquid, and it must not be allowed to boil and boil; when stirring the contents, vegetables are not removed from the liquid so that there is no contact with air; leave a layer of fat on the surface of soups and sauces (fat protects vitamin C from oxidation); vegetables cannot be overcooked and cooked in poorly tinned copper or iron dishes.
1.1 group
2.Group 2
3. Group 3
4.4 group
5.Group 5
224.The calorie content of the daily diet of a person of working age should be
1.100-1700 kcal
2. 1800-4200 kcal
3.4300-5000 kcal
4.5200-5600 kcal
5. 5800-6000 kcal
225. UNITS OF MEASURING THE ENERGY VALUE OF FOOD
1.millicalories / sec
2.nanometers
3.millicalories / cm 2 x sec
4. kilojoules
5.hectopascals
226. THE MOST RATIONAL CALORIE DISTRIBUTION OF THE DAILY DIET
WITH 4 MEALS
1. breakfast - 20%, lunch - 40%, afternoon tea - 10%, dinner - 30%
2. breakfast - 40%, lunch - 20%, afternoon tea - 10%, dinner - 30%
3.Breakfast - 15%, lunch - 30%, afternoon tea - 20%, dinner - 35%
4. breakfast - 25%, lunch - 45%, afternoon tea - 10%, dinner - 20%
5. breakfast - 35%, lunch - 35%, afternoon tea - 30%, dinner - 10%
227. DAILY PROTEIN REQUIREMENTS OF A MAN OF WORKING AGE
2. 58-117 g
228. DAILY FAT REQUIREMENT OF A PERSON OF WORKING AGE
2. 60-154 g
229. DAILY CARBOHYDRATE REQUIREMENT OF A PERSON OF WORKING AGE
5. 257-586 g
230. OPTIMUM RATIO OF PROTEINS, FATS AND CARBOHYDRATES IN A FOOD DIET
3. 1:1:4
231. BURNING 1 G OF PROTEINS FORM
2. 4 kcal
232. BURNING 1 G OF FAT IS FORMED
3. 9 kcal
- BURNING 1 G OF CARBOHYDRATES FORMED
2. 4 kcal
- THE RATIO OF ANIMAL AND PLANT PROTEINS IN THE DIET
4. 50%-50 %
235. RATIO IN THE DIET OF FATS OF ANIMAL AND VEGETABLE ORIGIN
4. 70%-30%
236. RATIO IN THE DIET OF COMPLEX AND EASY CARBOHYDRATES
2. 80%:20%
- PRODUCTS - SOURCES OF COMPLETE PROTEIN
2. beans, peas
3.Cauliflower
5.apples, pears
- PRODUCTS - SOURCES OF EXTRACTIVE SUBSTANCES
2.potatoes, beets, carrots
3.apples, persimmon
4. meat fish
5.prunes
239. PRODUCTS - SOURCES OF GLYCOGEN
2. liver
240. PRODUCTS - SOURCES OF FIBER
1. raw vegetables
5.white bread
241.PRODUCTS - SOURCES OF STARCH
3. potatoes
5.prunes
242. PRODUCTS - SOURCES OF PECTIN SUBSTANCES
1. beets, carrots
3.meat, fish
243. PRODUCTS - SOURCES OF LACTOSE
3. milk
244. OPTIMUM RATIO OF CALCIUM AND PHOSPHORUS IN A FOOD DIET
3. 1:1
245. MINERAL ELEMENT - MAIN STRUCTURAL COMPONENT OF THE BONE SYSTEM
1. calcium
- MINERAL ELEMENT PARTICIPATING IN BLOOD MOTORING
4. iron
247. MINERAL ELEMENT - BATTERY OF ENERGY NECESSARY FOR CONTRACTING MUSCLES
1.calcium
4. phosphorus
5.cobalt
248. DIETS OF PATIENTS WITH CARDIOVASCULAR DISEASES NEEDED
INCLUDE
3. potassium
249. PRODUCTS THAT ARE THE MAIN SUPPLIER OF CALCIUM
2. dairy
3.grains
- PRODUCTS - MAIN SOURCES OF POTASSIUM
5. dried fruits
251. EXOGENIC CAUSES OF VITAMIN DEFICIENCY
1.taking antibiotics, sulfonamides
2. violation of assimilation
3.impaired absorption
4. improper storage and cooking
5.increased excretion
252. ENDOGENIC CAUSES OF VITAMIN DEFICIENCY
1. improper cooking
2. improper storage
3.the effect of high and low temperatures
4. violation of assimilation, absorption
5.inconsistent nutrition
253. VITAMIN ENSURING ELASTICITY OF CAPILLARS
2. FROM
- EXCHANGE OF CALCIUM AND PHOSPHORUS REGULATES VITAMIN
4. D
- THE OPTIONAL ANALYZER IS PROVIDED BY VITAMIN
1. AND
256. A LACK OF VITAMIN LEADS TO DISORDER OF THE GENITAL CYCLE, MUSCLE DYSTROPHY
4. E
257. TO THE DEVELOPMENT OF HAYLOSIS, SEBOREA ECZEMA, STOMATITIS, GLOSSITIS,
Keratitis is caused by a lack of vitamins
4. AT 2
- LACK OF VITAMIN LEADS TO DIARRHEA, DERMATITIS, DEMENTIA
5. PP
259. GROWTH DISORDERS, XEROPHTHALMIA, KERATOSIS, KERATOMALATION ARE OBSERVED
IN THE LACK OF VITAMIN
1. AND
260.Blood coagulability is impaired with lack of vitamins
4. TO
- IN TREATMENT OF PERNICIAL ANEMIA, POLYNEURITIS, RADICULITIS
VITAMIN IS APPLIED
5. AT 12
262 KEY SOURCES OF VITAMIN D
1. seafood
3.green leafy vegetables
5.grain products
263. ADDITIONAL VITAMINIZATION
1. first and third courses
2.dishes prepared from refined products
3.Only main dishes for patients before surgery
4.all meals for patients after anesthesia
5.dishes at the discretion of the dietitian
1. gout
2. caries
3.hypoacid gastritis
5.endemic goiter
- CONSUMPTION OF MILK IS RECOMMENDED WHEN
1.endemic goiter
2.fluorosis
3. stomach ulcer
4. caries
5.hypoacid gastritis
266. AMOUNT OF PROTEIN IN MILK
2. 2,8-3,8%
267. DAIRY PRODUCTS ARE THE MAIN SUPPLIER
2. calcium
5.phosphorus
- MILK CANNOT COMPLETELY MEET THE NEED OF A GROWING
ORGANISM IN
1.calcium
2.phosphorus
3. iron
269. MILK-TRANSMITTED DISEASE
1.ascariasis
2. dysentery
3.botulism
4.aflatoxicosis
5.arachnoiditis
270. SPECIFIC WEIGHT OF MILK WHEN DILUTED WITH WATER
1.increases
2. goes down
3.does not change
271. SPECIFIC WEIGHT OF MILK WHEN REMOVING CREAM
1. rises
2.decreases
3.does not change
272. SPECIFIC WEIGHT OF MILK WHEN DILUTING IT WITH WATER AND REMOVING CREAM
1.increases
2.decreases
3. does not change
- QUANTITY OF PROTEIN IN MEAT
3. 11-22 %
274. QUANTITY OF CARBOHYDRATES IN MEAT AND FISH
4. up to 1%
275. WHEN RIPENING
1.fibers are loosened, the reaction of the medium becomes alkaline, accumulates
extractives
2.the fibers are denser, the reaction of the medium becomes acidic, the amount of
extractives
3. the fibers are loosened, the reaction of the environment becomes acidic,
- CONSUMPTION OF FISH IS RECOMMENDED WHEN
1.fluorosis
2.Heavy metal poisoning
4.immunodeficiency states
5. atherosclerosis
- QUANTITY OF PROTEIN IN FISH
2. 10-20%
278 HELMINTHOSIS ASSOCIATED WITH MEAT
1. teniarinhoses
2.diphyllobothriasis
3.opisthorchiasis
4.ascariasis
5.trichocephalosis
279. HELMINTHOSIS ASSOCIATED WITH MEAT
1.opisthorchiasis
2.diphyllobothriasis
3.ascariasis
4. echinococcosis
5.trichocephalosis
- MEAT IS CONSIDERED CONDITIONALLY AVAILABLE IF ON THE AREA OF 40 CM 2 DETECTED
2. up to 3 Finns
3.5 finn or more
- MEAT IS REJECTED IF ON A SQUARE OF 40 CM 2 DETECTED
4. more than 3 Finns
5.more than 5 finn
282. TO STUDY MEAT FOR TRICHINELLISIS, USE
1.butyrometer
2. compressorium
3.botometer
4.radiometer
5.actinometer
283. AMOUNT OF TRICHINELLE PERMISSIBLE IN 24 CUTS OF MEAT
1. none
284. FISH-ASSOCIATED HELMINTHOSIS
1.echinococcosis
3. diphyllobothriasis
4.ascariasis
5.Teniarinhoz
- HELMINTHOSIS ASSOCIATED WITH THE CONSUMPTION OF FISH
2.Teniarinhoz
3.ascariasis
4. opisthorchiasis
5.echinococcosis
- HELMINTHOSIS ASSOCIATED WITH THE CONSUMPTION OF VEGETABLES
1.opisthorchiasis
2. ascariasis
3. diphyllobothriasis
4. teniarinhoz
5.echinococcosis
287. THE BASIC TASK OF HEALING NUTRITION
1. promotion of treatment
2.saving drugs
3. strengthening the general condition of the body
4.shrinking treatment time
5.additional receipt of vitamins and minerals
- THE VALUE OF MEDICAL NUTRITION IS DETERMINED
1.According to the reviews of patients and health care personnel
2.on the materials of raid checks
3. by conformity chemical composition and methods of preparing meals for the patient's needs
4.according to annual reports on food consumption
5. according to the qualifications of catering workers
289. GENERAL DIET GUIDELINES IN HEALTH INSTITUTIONS
1.dietician
2.the head nurse of the hospital
3.the head of the catering department
4. chief physician
5.the deputy chief physician for medical work
290. IN THE CONDITIONS OF THE INPATENTATION, THE PATIENT'S DIET
1.dietician
2.the head nurse of the hospital
3. older sister of the department
4.the doctor on duty
5.the attending physician
291. ZIGZAG PRINCIPLE USED IN DIET THERAPY MEANS
1.accounting the patient's actual body weight
2.compatibility of food products with medicinal products
3.periodic fasting
4.inclusion of raw foods in the diet
5. periodic use contrast diets
- THE PRINCIPLE OF MECHANICAL POSITION USED IN DIET THERAPY MEANS
1. the use of mainly liquid, slimy and pureed dishes
2.use of special food additives
3.Long heat treatment of food
4.use of foods and meals containing complete proteins
5.use of food after reheating
- NUMBER OF STANDARD DIETS OF MEDICAL NUTRITION IN HEP
5. 15
294. A REDUCED CALORIE DIET IS USED WHEN
1.atherosclerosis, hypertension
2.gout
4. liver diseases
5.peptic ulcer
295. A HIGH PROTEIN DIET FOR
1. pulmonary tuberculosis
2.chronic renal failure
3.hypothyroidism
4.atherosclerosis
5.obesity
- A LOW PROTEIN DIET IS USED WHEN
1. burns
2. anemias
3.peptic ulcer
4.chronic renal failure
5.rheumatism
297. A SUPERIOR DIET IS USED FOR DISEASES
1.endocrine system
2.cardiovascular system
4. kidney
5.digestive system
298. CONTROL OF THE OUTPUT AND QUALITY OF DIET MEALS IN THE MEDICAL ORGANIZATION IS EXERCISED BY
1.the head of the catering department, the senior chef
2. head of the catering department, nutritionist
3. senior chef, nutritionist, doctor on duty
4.nutritionist, senior chef
5.the head nurse of the hospital, doctor on duty
299. THE MOST DANGEROUS PRODUCTION AREA IN THE HOSPITAL'S FOOD WALL IS
1.meat shop
2. vegetable shop
3. confectionary shop
4. cold snacks preparation workshop
5.brewhouse
300 BASIC OPERATING PRINCIPLE OF THE HOSPITAL FOOD UNIT
1. control over the health of personnel
2. flow of production processes
3.control over the quality of incoming products
4. correct storage of food and food
5.hygienic culture of personnel
- DIET No. 1 OF MEDICAL AND PREVENTIVE FOOD IS RECOMMENDED FOR WORKERS WITH
1. radionuclides
2. strong acids
3.lead
4.pesticides
302. RATION OF MEDICAL AND PREVENTIVE NUTRITION FOR WORKING WITH
RADIONUCLIDE AND IONIZING RADIATION IS ENRICHED
1. sulfur-containing amino acids
2.salt
3.calcium
4.strontium
5.vitamin D
303. RATION No. 5 OF MEDICAL AND PREVENTIVE NUTRITION IS RECOMMENDED FOR WORKING WITH
1.ionizing radiation
2. mercury
3. varnishes, paints
4.acids
5. alkalis
304. REMOVAL OF HAZARDOUS SUBSTANCES FROM THE BODY INCREASES
1.calcium
2. magnesium
3.strontium
305. METALS REMOVAL FROM THE BODY
1.sterols
2. pectin substances
3.cholesterol
4.polyunsaturated fatty acids
306 FOOD POISONING OF MICROBIAL NATURE
1. Guff disease
2.poisoning by lines
3.Poisoning with belladonna
4. toxic infections
5. Urovsky disease
- FOOD POISONING OF MICROBIAL NATURE
1.poisoning with poisonous mushrooms
2.alimentary toxic myoglobinuria
3. botulism
4. Urovsky disease
5.Poisoning with products purchased poisonous properties
308. RELATED TO MYCOTOXICOSIS
1.staphylococcal toxicosis
2. alimentary toxic aleukia
3. Urovsky disease
4. Guff disease
5.botulism
- FOOD POISONING AT WHICH TEMPERATURE IS 38-40 0, VOMITING,
ABDOMINAL PAINS, CHAIR OF FREQUENT, LUXURIOUS, FALSE WITH SLUGE, BLOOD,
Tenesmus, skin pallor
1. Urovsky disease
3.Poisoning with belladonna
4. toxic infection
5.botulism
310. FOOD POISONING IN WHICH SIGHT, SPEECH,
DRY Mouth and throat, paralysis of the throat, larynx, paralysis of the stomach muscles and
INTESTINAL, FREQUENT PULSE AT SUBFEBRIL TEMPERATURE
1.toxicoinfection
2.salt poisoning heavy metals
3. botulism
4. Urovsky disease
5.Paid toadstool poisoning
- FOOD POISONING AT WHICH ALEICIA, ANEMIA, TONGINS AND THE BACK WALL OF THE THROAT, POLYMORPHIC HEMORRHAGIC RASH ON THE SKIN, SMALL GRAY BLOODY BLOODY BLUSBIES
1.lead poisoning
2. septic sore throat
3.aflatoxicosis
4.Poisoning with stone fruit kernels
5.botulism
312 FOOD POISONING IN WHICH CHOLERO-LIKE DIARRAY, UNCOMMISSIBLE VOMITING, ABDOMINAL PAIN, EXCESSIVE THIRST are noted
1.botulism
2. toadstool poisoning
3.staphylococcal intoxication
4.toxicoinfection
5.Poisoning with belladonna
313 FOOD POISONING IN WHICH ARE EXCITED, DELUSION, PUPILS, DRY Mouth, EXPRESSED SLEEPING EFFECT
1.botulism
2.Poisoning with a pale toadstool
3. Urovsky disease
4. belladonna poisoning
5.copper poisoning
314 FOOD POISONING IN WHICH ARE: ACUTE
MUSCLE PAIN, BROWN URINE
1. Urovsky disease
2.botulism
3. Gaff disease
4.Poisoning with belladonna
5.ergotism
- DURATION OF THE INCUBATION PERIOD FOR TOXICINFECTION
2. 6-24 hours
3. 2-3 days
- DURATION OF THE INCUBATION PERIOD IN STAPHYLOCOCCAL INTOXICATION
1. 2-4 hours
3. 2-3 days
- THE AVERAGE DURATION OF THE INCUBATION PERIOD IN BOTULISM
2.10 days
3. 12-72 hours
318. PRODUCTS MOST COMMONLY CAUSING STAPHYLOCOCCAL TOXICOSIS
1.meat, fish
2. dairy products, confectionery
3. eggs, offal
4.salads, mushrooms, nuts
5.canned food
- DEATH SALMONELL PROMOTES
1.freezing
2.smoking
3.salting
4. boiling
5. pickling
320.BOTULOTOXIN IS NOT RESISTANT TO
1.proteolytic enzymes - pepsin, trypsin
2.sour stomach contents
3. high temperature
4.low temperature
5.Media containing up to 11% sodium chloride
321 BOTULOTOXIN FORMATION IS DELAYED
1. low temperatures
2.anaerobic conditions
5.environments with a pH of more than 7
322. NITRATE-NITRITE METHEMOGLOBINEMIA CAN CAUSE
2. sausages and smoked products
3.dairy products
4.grain products
5.fish products
323. TERRAIN RELIEF INCLINE, FAVORABLE FOR POPULATION DEVELOPMENT
2. 1-6 °
324. RESIDENCE AREA SHOULD BE LOCATED IN RELATION TO INDUSTRIAL ENTERPRISES
1. upstream
2.downstream of the river
3.No fundamental differences
325. INDUSTRIAL ENTERPRISES ARE LOCATED IN RELATIONSHIP TO THE RESIDENTIAL AREA
1.windward
2. leeward
3.from the south, southeast
4.from the north
5.At a distance of at least 100 m
1.residential
2.industrial
3. external transport
4. suburban
5.internal transport
327. ZONE OF THE CITY IN WHICH STATIONS, PORTS AND AIRPORTS IS ALLOWED
1.residential
2.industrial
3. communal warehouse
4. external transport
5.sanitary protection
328. TRAM DEPOT, TROLLEYBUS AND BUS FARDS ARE LOCATED
1.in a residential area
2.in the area of \u200b\u200bexternal transport
3. in the communal warehouse area
4.in an industrial area
5.in the sanitary protection zone
329. TYPE OF DEVELOPMENT OF THE APARTMENT WHERE RESIDENTIAL BUILDINGS ARE LOCATED
ALONG THE STREET AND INSIDE THE QUARTER
1.perimeter
2. mixed (solid)
3.lowcase
4.group
5.free
330. TYPE OF BUILDING OF THE QUARTER AT WHICH RESIDENTIAL BUILDINGS ARE LOCATED
PARALLEL TO EACH OTHER AND ENDS TO THE DRIVING PART
1.group
2.central
3.free
4. lowercase
5.perimeter
331. THE MOST OPTIMAL BUILDING TYPE OF THE QUARTER
1.perimeter
2.lowcase
3. group
4.mixed (solid)
5.central
- THE GREATEST CONTRIBUTION TO THE CHEMICAL POLLUTION OF HOUSING MAKES
1.work of household appliances
3. human waste products
4.construction, finishing polymer materials and furniture
5.pets allocation
333. THE MOST ENVIRONMENTAL BUILDING MATERIAL
1.red brick
3. wood
4.reinforced concrete blocks
5.Polymer materials
334. HIGHLY TOXIC SUBSTANCES RELEASED FROM CHIPBOARD, FIBERBOARD
2.lead, mercury
3. formaldehyde, phenol
4.ammonia, carbon dioxide
5.nitrogen oxides
335. BASIC SOURCE OF RADON IN A TYPICAL HOUSE
3.natural gas
4. building materials, soil under the building
The basis of chemical sparing is the restriction in the diet of foods and dishes, strongly:
- stimulating gastric secretion, irritating its mucous membrane;
- intensifying fermentation and putrefaction in the intestines and negatively affecting other digestive organs;
- increasing the excitability of vegetative nervous system.
These are foods rich in extractives, purines, cholesterol, oxalic acid, essential oils and fat oxidation products that occur during frying. Therefore, in diets requiring chemical sparing, the use of these products is limited, or culinary technological methods are used that reduce the amount of these substances in the finished product.
Types of extractives
Extractive substances - natural water-soluble low molecular weight organic compounds easily extracted from animal products. They are nitrogenous and nitrogen-free.
- Nitrogenous ones include free amino acids, dipeptides, carbamide (urea), guanidine derivatives (creatine and creatinine), purine bases, etc.
- Nitrogen-free extractives include glycogen, sugars (glucose, fructose, ribose), acids (lactic, formic, acetic, butyric, mesoinositol).
Free amino acids prevail in the composition of nitrogenous extractives of animal meat - up to 1% of the mass of muscle tissue, in second place is creatine - up to 0.5%; carnosine and anserine are contained in muscle tissue in an amount of 0.2-0.3%, carbamide - about 0.2%. The content of purine bases and other compounds ranges from 0.05 to 0.15%.
Fish meat is distinguished by a high content of nitrogenous extractive substances in comparison with meat of slaughter animals.
The muscle tissue of ocean fish contains more of them than freshwater fish meat.
The special specific taste of fish is explained not only by the presence of extractive nitrogenous substances in it, but also by the originality of their composition. So, among free amino acids there is very little glutamic acid and a lot of cyclic (histidine, phenylalanine, tryptophan) and sulfur-containing amino acids.
The nitrogenous extractives of fish contain small amounts of creatine and creatinine. At the same time, methylguanidine was found in the meat of oceanic fish from substances of this group, which is absent in the meat of slaughter animals and freshwater fish. This substance is toxic in large quantities.
Most fish meat contains small amounts of purine bases, imidazole and choline derivatives. For example, cattle meat contains 300 mg% carnosine, and freshwater fish meat - up to 3 mg%, choline - up to 110 and 2.5 mg%, respectively.
Characteristic feature extractive substances of fish meat is a significant content of nitrogenous bases, the main representatives of which are trimethylamine oxide, as well as tri- and dimethylamine.
Harm of extractive nitrogenous substances to the human body
From the point of view of physiology, a special role in nutrition is assigned to extractive nitrogenous substances.
From point of view diet food, extractive nitrogenous substances have a number of significant disadvantages. Nitrogen-containing extractives have local and general irritant effects. By stimulating the stomach glands and the digestive function of the pancreas, they promote better absorption of food, primarily proteins and fats.
At the same time, these same substances (directly or indirectly) stimulate the nervous system, which, as a rule, adversely affects the course of many diseases of the circulatory system, nervous system, gastrointestinal tract and kidneys.
In addition, purine bases are directly related to metabolic processes, the violation of which is manifested by a delay in the body of uric acid and the deposition of its salts in tissues. In particular, gout and urolithiasis are almost always the result of impaired metabolism of purine substances.
Therefore, for sparing diets, the amount of extractive nitrogenous substances is reduced using various technological methods.
Culinary ways to reduce the amount of extractive nitrogenous substances
The amount of extracted extractives depends on the method and mode of heat treatment. The largest amount of soluble substances is extracted from muscle tissue during boiling in water. So, when cooking meat, from 51 to 63% of the total creatinine passes into broth, therefore, broth, as a rule, surpasses boiled meat in its content.
The method of heat treatment has a great influence on the content of creatinine and creatine in meat: in stewed meat, their content is 1.5 times higher than in boiled meat.
When poultry is boiled, 0.68% of extractive substances are transferred into broth (in% by weight), of which 0.5-0.6 creatine and creatinine. 10-15% more soluble substances pass from white meat to broth than from red.
Given the high accumulation of extractives in the cooking medium, broths are not used in diets that require chemical sparing. Despite the transfer of a significant amount of these substances into the broth, even after heat treatment, extractive nitrogenous substances remain in the meat, therefore, methods for reducing their amount are used in cooking technology.
The amount of extractives extracted from muscle tissue during cooking depends on:
- cooking temperature,
- product to water ratio,
- the degree of product grinding.
It is necessary to take these factors into account for a correct assessment. dietary properties boiled meat and the resulting broth.
How to cook diet broth
1. In traditional technology, meat is boiled by dipping it into hot water. In this case, the liquid in the meat flows through the capillaries in the direction of the heat flow, i.e. towards the center of the product. When immersed in cold water and subsequent cooking, when the temperature of meat and water is practically the same all the time, muscle juice with substances dissolved in it "flows" from the meat into the water from the very first minutes of cooking. Therefore, to reduce the amount of extractives, meat should be placed in cold water during cooking. In this case, a more uniform heating of the product is also observed.
2. The degree of extraction of extractives depends to a large extent on the temperature at which the product is cooked until cooked.
After bringing the water to a boil, two modes can be observed: boiling point or low temperature (about 90 ° C). In the second case, muscle proteins become less dense, due to which more moisture and extractive substances remain in meat or fish.
The products cooked in this way are juicier and tastier, with about 20% more extractives remaining in them than when boiling in boiling water. Therefore, in the practice of medical cooking, cooking meat and fish in boiling water is used in cases where it is required to remove extractive substances from them as much as possible.
3. The degree of removal of extractive substances is greatly influenced by the amount of water in which the product is boiled. When the ratio of meat and water changes from 1: 1 to 1: 3, the amount of soluble substances digested from meat increases by 25%. This is explained by the fact that with an increase in the amount of water in relation to the mass of the product, better conditions for diffusion of soluble substances from it, since the difference in their concentrations in the product and water increases.
4. The amount of extractive substances extracted from meat depends on its grinding. The smaller the pieces of meat, the larger the surface of contact between the meat and water and the more favorable the conditions for diffusion of extractives from it. Small pieces of meat (0.5 kg) release 10-15% more extractives during cooking than large ones (2.5 kg).
During frying of meat, poultry and fish, extractive substances are released in smaller quantities, since with this method of heat treatment, the bulk of the moisture released by the thickening muscle proteins evaporates, and the substances dissolved in it remain in the product.
When extinguishing products of animal origin receive sauce dishes, the liquid basis of which is broth. Since the concentration of extractive nitrogenous substances in the sauce and the products themselves is large, with chemical sparing of the gastrointestinal tract, stewing as a method of heat treatment and stews from meat, fish, poultry are excluded.
Therefore, in diets with chemical sparing, preference is given to boiled products, in which the amount of nitrogenous extractives remains minimal compared to other methods of heat treatment.
In addition, in sparing diets prohibited use:
- meat, fish and chicken broths, as they have a high concentration of extractive substances and they are strong causative agents of gastric acid secretion.
- mushrooms and mushroom decoctions, since their nitrogenous extractives contain a large amount of free amino acids. In mushrooms, 23 free amino acids have been identified. Their content ranges from 14 to 37% of the total amount of amino acids. Porcini mushrooms are especially rich in free amino acids (8.6% dry residue).
Thus, in order to limit the content of extractive nitrogenous substances when chemical sparingexclude from diets:
meat and fish broths rich in extractives, decoctions of mushrooms and vegetables;
all fried foods;
meat, fish and poultry stewed in their own juice;
meat, fish, mushroom sauces and sauces in poultry broth.
Extractive substances are organic non-protein nitrogenous and nitrogen-free compounds extracted from animal and plant tissues by water. Extractive substances have a strong physiological effect. Extractive substances from meat and vegetables increase the secretion of gastric juice. Among animal tissues, muscle tissue is especially rich in extractive substances. The composition of the extractives in relatively large quantities includes adenosine triphosphoric acid, creatine, glutamine and glutamic acid. Other amino acids are found in very small amounts. The exception is the tissues of lower animals and fish. Fish muscles contain large amounts of various free amino acids. Small amounts contain urea, uric acid, free purines, adenosine diphosphoric, adenylic (see Adenylic acids) and inosinic acids, choline and acetylcholine. Specific constituent parts skeletal muscles are imidazole-containing dipeptides - carnosine (see) and anserine (see), as well as carnitine - a methylated derivative of ү-amino-β-hydroxybutyric acid. The content of carnosine and anserine in the muscles of various animals varies widely. Human muscle tissue is relatively poor in dipeptides, it contains only carnosine. The physiological function of carnitine is associated with the formation of acyl derivatives of fatty acids, their transport to mitochondria and their oxidative transformation. Creatine is mainly found in the form of creatine phosphate, a compound with phosphoric acid. The ratio between free creatine and creatine phosphate depends on the functional state of the tissue. In the muscles of most invertebrates, instead of creatine, arginine is contained, most of which is in combination with phosphoric acid - arginine phosphate. The physiological function of arginine in invertebrates is the same as that of creatine in vertebrates. Nitrogen-free extractives include glycogen, glucose, intermediate products of carbohydrate metabolism - phosphoric derivatives of glucose and fructose, lactic and pyruvic acids. The glycogen content in muscles depends on their physiological state. The glycogen content decreases with denervation and muscle dystrophy. The composition of the extractive substances of plant tissues includes various organic acids (citric, malic, oxalic).
EXTRACTIVE SUBSTANCES - 1) before this name was used in chemistry for all non-crystalline, soluble, plant or animal substances. 2) a chemical substance extracted from a body. Dictionary of foreign words included in the Russian language ... ... Dictionary of foreign words of the Russian language
extractives - water-soluble low molecular weight organic substances extracted from tissues ... Comprehensive medical dictionary
Extractive substances - this is the name of those organic substances that in the past were obtained in solution when processing animal and plant tissues with ordinary solvents, such as water, alcohol and ether, and which could not be isolated from each other. ... ... encyclopedic Dictionary F. Brockhaus and I.A. Efron
nitrogen-free extractives of feed - Organic matter, defined as the difference between the weight of the feed and the weight of water, crude protein, crude fiber, crude ash and crude fat contained in it. Topics of animal feed General terms types of feed Synonyms BEV ... Technical translator's guide
The part of carbohydrates and organic acids of feed products, soluble in water and dilute acids, determined by the difference between the mass of feed products and the mass of water contained in it, crude protein, crude fiber, crude ash and crude ... Technical translator's manual
nitrogen-free extractives (feed products) - 35 nitrogen-free extractive substances (feed products): Part of carbohydrates and organic acids of feed products, soluble in water and dilute acids, determined by the difference in the mass of feed products and the mass contained ... Dictionary-reference of terms of normative and technical documentation
Mixture of a wide variety of nitrogen free organic matter a feed product that is not classified as raw fat and dissolves when boiled in weak acids and alkalis. Their number is set by subtracting from 100 parts of feed ... ... Agricultural dictionary-reference
NONZOISE EXTRACTIVE SUBSTANCES - (BEV), the name of a large group of nitrogen-free organic. in in (with the exception of fat and fiber), products of carbohydrate metabolism in plant and animal organisms. The BEV group includes sugars (glucose, fructose, sucrose, maltose, lactose), starch ... Agricultural encyclopedic dictionary
Nitrogen-free extractive substances of compound feed products - Nitrogen-free extractive substances (feed products): part of carbohydrates and organic acids of feed products, soluble in water and dilute acids, determined by the difference in the mass of feed products and the mass contained in ... ... Official terminology
FLAVORING SUBSTANCES - TASTE SUBSTANCES, in the true sense of the word, such substances that, despite the absence of any significant amounts of basic nutrients in them, are valuable for our nutrition due to the fact that they possess ... ... Big Medical Encyclopedia
The basis of chemical sparing is the restriction in the diet of foods and dishes, strongly:
- stimulating gastric secretion, irritating its mucous membrane;
- intensifying fermentation and putrefaction in the intestines and negatively affecting other digestive organs;
- increasing the excitability of the autonomic nervous system.
These are foods rich in extractives, purines, cholesterol, oxalic acid, essential oils and fat oxidation products that occur during frying. Therefore, in diets requiring chemical sparing, the use of these products is limited, or culinary technological methods are used that reduce the amount of these substances in the finished product.
Extractive substances - natural water-soluble low molecular weight organic compounds easily extracted from animal products. They are nitrogenous and nitrogen-free.
- Nitrogenous ones include free amino acids, dipeptides, carbamide (urea), guanidine derivatives (creatine and creatinine), purine bases, etc.
- Nitrogen-free extractives include glycogen, sugars (glucose, fructose, ribose), acids (lactic, formic, acetic, butyric, mesoinositol).
Free amino acids prevail in the composition of nitrogenous extractives of animal meat - up to 1% of the mass of muscle tissue, in second place is creatine - up to 0.5%; carnosine and anserine are contained in muscle tissue in an amount of 0.2-0.3%, carbamide - about 0.2%. The content of purine bases and other compounds ranges from 0.05 to 0.15%.
Fish meat is distinguished by a high content of nitrogenous extractive substances in comparison with meat of slaughter animals.
The muscle tissue of ocean fish contains more of them than freshwater fish meat.
The special specific taste of fish is explained not only by the presence of extractive nitrogenous substances in it, but also by the originality of their composition. So, among free amino acids there is very little glutamic acid and a lot of cyclic (histidine, phenylalanine, tryptophan) and sulfur-containing amino acids.
The nitrogenous extractives of fish contain small amounts of creatine and creatinine. At the same time, methylguanidine was found in the meat of oceanic fish from substances of this group, which is absent in the meat of slaughter animals and freshwater fish. This substance is toxic in large quantities.
Most fish meat contains small amounts of purine bases, imidazole and choline derivatives. For example, cattle meat contains 300 mg% carnosine, and freshwater fish meat - up to 3 mg%, choline - up to 110 and 2.5 mg%, respectively.
A characteristic feature of fish meat extractives is a significant content of nitrogenous bases, the main representatives of which are trimethylamine oxide, as well as tri- and dimethylamine.
From the point of view of physiology, a special role in nutrition is assigned to extractive nitrogenous substances.
From the point of view of dietary nutrition, extractive nitrogenous substances have a number of significant disadvantages. Nitrogen-containing extractives have local and general irritant effects. By stimulating the stomach glands and the digestive function of the pancreas, they promote better absorption of food, primarily proteins and fats.
At the same time, these same substances (directly or indirectly) stimulate the nervous system, which, as a rule, adversely affects the course of many diseases of the circulatory system, nervous system, gastrointestinal tract and kidneys.
In addition, purine bases are directly related to metabolic processes, the violation of which is manifested by a delay in the body of uric acid and the deposition of its salts in tissues. In particular, gout and urolithiasis are almost always the result of impaired metabolism of purine substances.
Therefore, for sparing diets, the amount of extractive nitrogenous substances is reduced using various technological methods.
The amount of extracted extractives depends on the method and mode of heat treatment. The largest amount of soluble substances is extracted from muscle tissue during boiling in water. So, when cooking meat, from 51 to 63% of the total creatinine passes into broth, therefore, broth, as a rule, surpasses boiled meat in its content.
The method of heat treatment has a great influence on the content of creatinine and creatine in meat: in stewed meat, their content is 1.5 times higher than in boiled meat.
When poultry is boiled, 0.68% of extractive substances are transferred into broth (in% by weight), of which 0.5-0.6 creatine and creatinine. 10-15% more soluble substances pass from white meat to broth than from red.
Given the high accumulation of extractives in the cooking medium, broths are not used in diets requiring chemical sparing. Despite the transfer of a significant amount of these substances into the broth, even after heat treatment, extractive nitrogenous substances remain in the meat, therefore, methods for reducing their amount are used in cooking technology.
The amount of extractives extracted from muscle tissue during cooking depends on:
- cooking temperature,
- product to water ratio,
- the degree of product grinding.
It is necessary to take these factors into account for a correct assessment of the dietary properties of cooked meat and the resulting broth.
1. In traditional technology, meat is boiled by dipping it into hot water. In this case, the liquid in the meat flows through the capillaries in the direction of the heat flow, i.e. towards the center of the product. When immersed in cold water and subsequent cooking, when the temperature of meat and water is practically the same all the time, muscle juice with substances dissolved in it "flows" from the meat into the water from the very first minutes of cooking. Therefore, to reduce the amount of extractives, meat should be placed in cold water during cooking. In this case, a more uniform heating of the product is also observed.
2. The degree of extraction of extractives depends to a large extent on the temperature at which the product is cooked until cooked.
After bringing the water to a boil, you can observe two modes: boiling point or low temperature (about 90 ° C). In the second case, muscle proteins become less dense, due to which more moisture and extractive substances remain in meat or fish.
The products cooked in this way are juicier and tastier, with about 20% more extractives remaining in them than when boiling in boiling water. Therefore, in the practice of medicinal cooking, cooking meat and fish in boiling water is used in cases where it is required to remove extractives from them as much as possible.
3. The degree of removal of extractive substances is greatly influenced by the amount of water in which the product is boiled. When the ratio of meat and water changes from 1: 1 to 1: 3, the amount of soluble substances digested from meat increases by 25%. This is explained by the fact that with an increase in the amount of water in relation to the mass of the product, better conditions are created for the diffusion of soluble substances from it, since the difference in their concentrations in the product and water increases.
4. The amount of extractive substances extracted from meat depends on its grinding. The smaller the pieces of meat, the larger the surface of contact between the meat and water and the more favorable the conditions for diffusion of extractives from it. Small pieces of meat (0.5 kg) release 10-15% more extractives during cooking than large ones (2.5 kg).
During frying of meat, poultry and fish, extractive substances are released in smaller quantities, since with this method of heat treatment, the bulk of the moisture released by the thickening muscle proteins evaporates, and the substances dissolved in it remain in the product.
When extinguishing products of animal origin receive sauce dishes, the liquid basis of which is broth. Since the concentration of extractive nitrogenous substances in the sauce and the products themselves is large, with chemical sparing of the gastrointestinal tract, stewing as a method of heat treatment and stews from meat, fish, poultry are excluded.
Therefore, in diets with chemical sparing, preference is given to boiled products, in which the amount of nitrogenous extractives remains minimal compared to other methods of heat treatment.
In addition, in sparing diets prohibited use:
- meat, fish and chicken broths, as they have a high concentration of extractive substances and they are strong causative agents of gastric acid secretion.
- mushrooms and mushroom decoctions, since their nitrogenous extractives contain a large amount of free amino acids. In mushrooms, 23 free amino acids have been identified. Their content ranges from 14 to 37% of the total amount of amino acids. Porcini mushrooms are especially rich in free amino acids (8.6% dry residue).
Thus, in order to limit the content of extractive nitrogenous substances when chemical sparingexclude from diets:
meat and fish broths rich in extractives, decoctions of mushrooms and vegetables;
all fried foods;
meat, fish and poultry stewed in their own juice;
meat, fish, mushroom sauces and poultry broth sauces.
4.1. General information
TO extractivesinclude substances extracted from wood by neutral solvents (water or organic solvents). Extractive substances are contained mainly in cell cavities, in intercellular spaces, and can saturate the cell walls.
Despite the low content, the role of extractives in wood is great. They give it color, smell, taste, and sometimes toxicity. Sometimes extractives protect wood from insect attacks, fungi, mold.
The nature of extractives is varied. They include almost all classes of organic compounds.
The most important are wood resins (resin acids), tannides (tanning agents) and essential oils (terpenes and their derivatives). Extractives also include dyes, gums, fats, fatty acids, proteins, organic acid salts.
None of the wood species contains the entire complex of extractives.
The distribution of extractives fluctuates within the tree itself. Sugars and reserve nutrients like starch and fats are found in sapwood, while phenolic substances are concentrated in the heartwood. Parts of the tree such as bark and roots are high in extractives.
There is a difference in the composition of extractives and at the microscopic level. Fats and fatty acids are found in parenchymal cells, especially in the cells of the radiation parenchyma, and resin acids accumulate in the resin ducts.
According to the method of isolation, extractives are subdivided into essential oils, wood resins and water-soluble substances.
Essential oilsAre substances with high volatility that can be distilled off with water vapor. They include monoterpenes, terpenoids, volatile acids, esters and ethers, phenols.
Wood resins (resin)Are substances that are extracted from wood with organic solvents and cannot be dissolved in water. They are hydrophobic substances. Resins release acids (resinous and fatty) and neutral substances. Neutral substances are subdivided into saponifiable (fats, waxes) and unsaponifiable.
Water-soluble substancesextracted with cold and hot water. They contain phenolic compounds (tannides, dyes), carbohydrates, glycosides, soluble salts. These substances include high molecular weight compounds.
In fig. 20 shows a classification scheme for extractives.
Resin.Wood resin includes substances that are insoluble in water, but soluble in organic solvents. Resin is not an individual substance. It includes resin and fatty acids, their esters, neutral substances.
Resin of conifers and hardwood different in composition. There are no resin acids in the resin of hardwoods, and the content of fats, waxes and fatty acids is 60–90%. In the resin of coniferous species, the content of resin acids is 30–40%, and of fats and fatty acids - 40–65%.
The resin found in the resin passages of coniferous wood is called resin... It comes out when tapping trees (making cuts). Zhivitsa is a solution of resin acids in turpentine. For chemical processing great importance has a sap of pine. From it, by stripping with steam, gum turpentine(a mixture of terpene and related compounds in essential oil). The remainder is rosinconsisting of resin acids and high-boiling neutral substances.
Terpenes and terpenoids.They are referred to as extractives distilled off with water vapor. All terpene hydrocarbons are considered as polymerization products of isoprene C5H8.
There are monoterpenes C10H20, diterpenes C20H32, etc. Monoterpenes include limonene, camphene, α-pinene, β-pinene (Fig. 21). Monoterpenes for sul-
fit cooking can partially undergo isomerization and dehydrogenation and turn into p-cymene. On the basis of camphene and pinenes, artificial camphor is obtained.
limonene α-pinene β-pinene camphene
Fig. 21. Representatives of monoterpenes
Resin acids.Their general formula is С19Н29СООН.
When heated, they are easily isomerized, therefore rosin resin acids differ from resin acids of resin. Distinguish resin acids type of abieticand like pimarova... The main representatives of acids of the abietic type are abietic, levopimaric, neoabietic, palustric acids. They differ in the position of the double bonds. Levopimaric acidis the main acid of pine resin, when heated, it isomerized and goes into abietic, which predominates in rosin resin acids. Neoabieticand palustric acidcontained in both resin and rosin. On prolonged heating, they are partially isomerized to abietic acid.
Pimaric acids include pimarovayaand isopimaricacid... They are more resistant to oxidation than abietic acids.
Fatty acid.In freshly cut wood, the bulk of fatty acids is in the form of esters - fats and partly waxes. During storage of wood, these esters are partially saponified with the formation of free fatty acids.
Fatty acids are classified into saturated(stearic and palmitic are common) and unsaturated acids(oleic and linoleic).
