Compared to olive oil, beef fat is has a higher proportion of A. long-chain unsaturated fatty acids. B. long-chain saturated fatty acids. C. short-chain unsaturated fatty acids. D. short-chain saturated fatty acids
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- Which of the statements are true? a. Triacylglycerols (triglycerides) contain ester bonds. b. Unsaturated fats have higher melting points than saturated fats. c. Unsaturated fats are more likely than saturated fats to be liquid at room temperature. d. Triacylglycerols (triglycerides) always contain three identical fatty acids. e. Fats that contain more saturated fatty acid residues than unsaturated fatty acid residues are more likely to be solid at room temperature.Monounsaturated fatty acids have a single double bond. Polyunsaturated fatty acids have multiple double bonds. Which of the following statements is true? O A. Monounsaturated fatty acids store more energy than polyunsaturated fatty acids. B. Polyunsaturated fatty acids store more energy than monounsaturated fatty acids. C. Polyunsaturated fats have a lower melting point than monounsaturated fatty acids. D. Monounsaturated fats have a lower melting point than polyunsaturated fatty acids. ered MacBook Air 딤O F3 000 F1 O00 F4 F5 F6 F7 F2 $ %Which of the following statements about trans-fatty acids is/are FALSE? a.Healthier than saturated FA. b.Formed from the hydrogenation of C=C. c.May be present in butter substitutes. d.Properties are similar to saturated FA.
- Which of the following statements about trans-fatty acids is/are FALSE? A. Healthier than saturated FA. B. May be present in butter substitutes. C. Properties are similar to saturated FA. D. Formed from the hydrogenation of C=C.All of the following are examples of monounsaturated fatty acids except A. Palmitoleic acid B. Oleic acid C. Elaidic acid D. Linoleic acidFatty acids are important for cell membrane formation because they are a. only hydrophilic. b. only hydrophobic. c. amphipathic. d. only polar.
- Which of the following statements concerning palmitic acid is INCORRECT? a. It can barely be dissolved in water. b. It is an unsaturated fatty acid. c. It is consisted of 16 carbons. d. It is a lipid.Which of the following is NOT essential fatty acids? A. Omega-3 fatty acid B. Alpha-linoleic acid C. Linoleic acid D. Saturated fatty acidRancidity of lipids of lipid-rich foodstuff is because of Select one: a. Hydrogenation of unsaturated fatty acids b. Reduction of fatty acids c. Oxidation of fatty acids d. Dehydrogenation of saturated fatty acids
- 1. a. How will you classify Lipids? Differentiate the Simple, Compound and Derived lipids. b. Write down the details about structure and functions of fatty acids.A molecule that contains glycerol and is liquid at room temperature is probably a/an... A. unsaturated protein B. carbohydrate C. steroid D. saturated fat E. unsaturated fatWhich of the following is/are NOT (an) essential fatty acids? A. arachidonic acid B. linoleic acid C. palmitic D. oleic acid
