Fats and Oils

Multiple Choice

What is another name for fats?

• Triglycerides

• LIpoproteins

• Adipose

• Hydrogenation

Multiple Choice

Which vitamins are fat soluble?

• A,D,E,K

• B,C

• A,D,C,D

• E,K,B,C

Multiple Choice

Triglycerides are composed of glycerol and ___ fatty acid chains.

• two
• three
• four
• no

Multiple Choice

What molecule is this?

• Triglyceride

• Saturated Fatty Acid

• Biodiesel

• Glycerol

• Unsaturated Fatty Acid

Multiple Choice

What is the functional group of glycerol

• Hydroxyl group, -OH

• Carboxyl group, -COOH

• Carboxylate group, -COO-

Multiple Choice

What is the functional group of fatty acid?

• Hydroxyl group, -OH

• Carboxyl group, -COOH

• Carboxylate group, -COO-

Multiple Choice

The ratio of glycerol to fatty acid molecules in a fat/oil is

• 1:2

• 1:4

• 2:3

• 1:3

Multiple Choice

Which linkage is present in lipids (fats and oils)?

• Amide/peptide

• Ether/glycosidic

• Ester

• Hydroxy

Multiple Choice

Fatty Acids differ in there chain length and their

• protein carriers

• Side chains

• energy level

• degree of saturation

Multiple Choice

Which of the following is a fatty acid?

• CH₃COOH

• CH₃(CH₂)₂COOH

• CH₃(CH₂)₁₀COOH

• CH₃(CH₂)₁₂OSO₃H_

Multiple Choice

Cured meats such as salami contain saturated fats. Saturated fat molecule

• consists of only single carbon-carbon bonds

• consists of one long chain of carbons

• consists of only a single covalent bond

• consists of carbon-carbon double bonds

Multiple Choice

Which molecule best represents a saturated fat?

Multiple Choice

Vegetable oils contain unsaturated fats. Unsaturated fat molecule

• consists of only single carbon-carbon bonds

• consists of one long chain of carbons

• consists of only a single covalent bond

• consists of carbon-carbon double bonds

Multiple Choice

Which of the following is an unsaturated fatty acid?

• Lauric acid

• Palmitic acid

• Stearic acid

• Oleic acid

Multiple Choice

What type of lipid is this?

• a. Transfat

• b. Saturated fat

• c. Monounsaturated fat

• d. Polyunsaturates fat

Multiple Choice

Which type of fat is the worst for the human body?

• Polyunsaturated fats

• cis monounsaturated fats

• trans monounsaturated fats

• saturated fats

Multiple Choice

TRUE or FALSE?

The OMEGA CARBON is the carbon in the methyl group

• True

• False

Multiple Choice

Essential fatty acids:

• must be provided by foods because these cannot be synthesized in the body

• must be provided by foods because it helps the body to synthesize key molecules

• other type of fatty acids the body can synthesize

Multiple Choice

A carbon-carbon double bond on the 3rd C from the omega carbon gives rise to:

• Omega-3

• Omega-6

• Alpha-3

• Alpha-6

Multiple Choice

Which is more likely to be a liquid at room temperature?

• Saturated Fat

• Unsaturated Fat

Multiple Choice

TRUE or FALSE?

The melting point of fatty acids increases as the hydrocarbon chain length decreases

• True

• False

Multiple Choice

What intermolecular forces are responsible for an increase in melting temperature of fatty acids with increasing chain length?

• Hydrogen bonds

• Dipole-dipole interactions

• Dispersion forces

• Ion-dipole interactions

Multiple Choice

TRUE or FALSE?

The melting point of fatty acids increases as the number of C=C double bonds decrease

• True

• False

Multiple Choice

Which is more likely to be a solid at room temperature?

• Saturated Fat

• Unsaturated Fat

Multiple Choice

The characteristic that all lipids have in common is----

• made of lots of double bonds
• acidic when mixed with water
• no high energy content
• do not dissolve in water

Multiple Choice

The enzyme that assists in the hydrolysis of triglycerides in the small intestine:

• amylas

• lipase

• pepsin

• triglycerase

Multiple Choice

How many water molecules are required for the hydrolysis of triglycerides?

• 1

• 2

• 3

• 4

Multiple Choice

What type of conditions are required for the digestion of lipids?

• Acidic

• Alkaline

• Neutral

Multiple Choice

TRUE or FALSE?

Bile increases the surface area of fat by breaking it into smaller droplets

• True

• False

Multiple Choice

Bad smelling and potentially harmful aldehydes and ketones can be formed in oxidative rancidity. What is the main factor in how likely something is to be able to undergo oxidative rancidity?

• The length of the fatty acid chain

• The degree of unsaturation of the fatty acid chains

• The position of double bonds in the fatty acid chain

• The vibe of the thing

Multiple Choice

The propagation of free radical activity refers to what?

• There are free radicals everywhere

• Many reactions involving free radicals create free radical products

• A lack of antioxidants in our diet

• Something unradical

Multiple Choice

Which of the following helps reduce food spoilage? 

• darkness, no air, low temperature, no moisture
• darkness, air, no temperature, no moisture
• light, no air, high temperature, no moisture
• light, air, high temperature, no moisture

Multiple Choice

Which of the following is not an antioxidant

• Vitamin A
• Vitamin C
• Vitamin E
• Beta-carotene 

Multiple Choice

What affects the coloration of compounds? 

• arrangement of triple bonds
• arrangement of hydroxide groups
• arrangement of amino acids
• arrangement of double bonds