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Generally, fats don't become rancid in a(n) ______ - free environment.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
Hydrogenation helps stabilize a lipid by increasing the proportion of ______ bonds.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
Heating a fat to its ______________ hastens its decomposition.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
__________ form the largest class of fats and oils in the human diet.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
Excess fat is stored in the body as ______.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
Animal products contain the only _______ found in foods.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
Which of the following is an example of a saturated fat?
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
_____________ form double bonds in place of hydrogen atoms in their molecular structure.
Unsaturated Fats
smoke point
Single
oxygen
adipose tissue
Triglycerides
cholesterol
butter
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