Food Science Fat: Introduction Check for Understanding

Nuts are a source of ______.

• fat.

• protein.

• carbohydrates.

• vitamins.

Oily fish such as ______ are sources of fat.

• salmon

• tuna

• trout

• sardines

Fats belong to the group of compounds called _______.

• lipids

• carbohydrates

• proteins

• nucleic acids

What is the storage form of free fatty acids?

• The storage form of free fatty acids is triglycerides.

• The storage form of free fatty acids is phospholipids.

• The storage form of free fatty acids is cholesterol.

• The storage form of free fatty acids is glycogen.

How many fatty acids are combined with a glycerol molecule in Triacylglycerol?

• One

• Two

• Three

• Four

Free fatty acids vary in the number of carbon atoms and saturation of the hydrocarbon chain.

• True

• False

Saturated fatty acids have ______ double bonds.

• no

• one

• two

• three

What occurs when the carbons in a hydrocarbon chain do not bind to the maximum number of hydrogens?

• They form a straight structure

• They bind to each other through a double bond

• They become saturated

• They lose hydrogen atoms

Fill in the blank: Unsaturated fatty acids occur when the carbons in a hydrocarbon chain do not bind to the maximum number of hydrogens, instead, some carbons bind to each other through a ________ bond.

• double

• single

• triple

• quadruple

Why do unsaturated fats have gaps between each molecule?

• Because they contain double bonds that create kinks, preventing tight packing

• Because they are solid at room temperature

• Because they have more hydrogen atoms

• Because they are saturated with hydrogen