Lipids: Question Preview (ID: 24567)


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Which of the following is an example of an unsaturated fat?
a) butter b) margarine c) lard d) vegetable oil
How many calories are in each gram of fat?
a) 2 b) 4 c) 7 d) 9
Lipoproteins that carry cholesterol from liver to body tissues and is known as bad cholesterol are called _____.
a) HDL b) LDL c) IDL d) ODL
Which of the following is an example of a trans fat?
a) butter b) lard c) margarine d) olive oil
Avoiding high-cholesterol foods helps you limit one of the main contributors to _______ in your arteries.
a) plaque b) lipoproteins c) triglycerides d) phospholipids
Heating a fat to its ______________ hastens its decomposition.
a) solidification point b) smoke point c) melting point d) boiling point
Animal products contain the only _______ found in foods.
a) lipoproteins b) triglycerides c) cholesterol d) calories
A double bond involves a total of _____ shared electrons.
a) 2 b) 4 c) 6 d) 8
A molecular structure that includes a carbon atom, an oxygen atoms, and a hydroxyl group is called a ______.
a) fatty acid b) carboxyl group c) hydroxyl group d) plaque
Cholesterol is transported in the blood by __________.
a) lipoproteins b) adipose tissue c) plaque d) trans fat
Generally, fats don't become rancid in a(n) ______ - free environment.
a) hydrogen b) oxygen c) carbon d) nitrogen
Excess fat is stored in the body as ______.
a) lipoproteins b) cholesterol c) fatty acids d) adipose tissue
Dietary _______ is believed to contribute to heart disease.
a) cholesterol b) fiber c) supplements d) enzymes
___________ are identified by the length of their carbon chain.
a) hydroxyl groups b) carboxyl groups c) fatty acids d) lipoproteins
_____________ form double bonds in place of hydrogen atoms in their molecular structure.
a) Saturated Fats b) HDL c) LDL d) Unsaturated Fats
A fatty acid is saturated when it contains all the _____ atoms its molecular structure allows.
a) Carbon b) Oxygen c) Nitrogen d) Hydrogen
Which of the following is an example of a saturated fat?
a) butter b) margarine c) canola oil d) shortening
Butter that has softened to o much can become usable again by chilling it to its _______________.
a) Boiling Point b) Solidification Point c) Melting Point d) Freezing Point
Hydrogenation helps stabilize a lipid by increasing the proportion of ______ bonds.
a) Single b) Double c) Covalent d) Ionic
__________ form the largest class of fats and oils in the human diet.
a) Phospholipids b) Sterols c) Triglycerides d) Lipoproteins
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