Question

online questions:

1. a trans fatty acid is one ____.

a. that has no carbon - carbon double bonds directly adjacent to each other.
b. that is a major component of phospholipids in cell membranes.
c. in which the hydrogens attached to adjacent carbons in a carbon - carbon double covalent bond are on opposite sides of the molecule.
d. in which the hydrogens attached to adjacent carbons in a carbon - carbon double covalent bond are on the same side of the molecule.
e. that is saturated with hydrogens.

1. types of polyunsaturated fatty acids that are necessary in the human diet because they cannot be synthesized by the body are called ______ fatty acids.

a. essential b. important c. trans
d. omega - 3 e. hydrophobic

1. generations of americans were introduced to trans - fats in their diet in the form of ______ which was hailed as a healthy alternative to the saturated fats found in butter and lard.

a. coconut oil b. olive oil c. margarine
d. canola oil e. beef tallow

1. hdl stands for ___

a. highly dense lipid. b. hydrogenated dark lipid.
c. high density lipid. d. hydrogenated dense lipoprotein.
e. high density lipoprotein.

1. which one of the following would be solid at room temperature?

a. cis fatty acids b. corn oil c. peanut oil
d. saturated fats such as lard (pig fat) e. unsaturated fats

1. a true lipid is composed of glycerol and three fatty acids. what type of reaction is used to link each of the fatty acids to a glycerol molecule?

a. dehydration b. hydrolysis c. dehydrohalogenation
d. hydrogenation e. hydroxylation

Explanation:

1. Trans fatty acids are defined by hydrogens on opposite sides of a double bond.
2. Polyunsaturated fatty acids needed in the diet but not synthesized by the body are essential.
3. Margarine was a common source of trans fats as a butter alternative.
4. HDL is the acronym for High Density Lipoprotein.
5. Saturated fats (e.g., lard) are solid at room temperature due to tight packing.
6. Glycerol and fatty acids link via dehydration (water removal) to form lipids.

Answer:

1. C. in which the hydrogens attached to adjacent carbons in a carbon-carbon double covalent bond are on opposite sides of the molecule.
2. A. essential
3. C. Margarine
4. E. High density lipoprotein.
5. D. Saturated fats such as lard (pig fat)
6. A. Dehydration