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- 5. How would the following fatty acid be characterized? HO A. short chain, saturated B. medium chain, saturated C. long chain, saturated D. short chain, unsaturated E. medium chain, unsaturated F. long chain, unsaturated1. Which of the following is a structural component of a triacylglycerol? a. fatty acids b. glycerol c. both a and b d. neither a nor b 2. Which is TRUE regarding fatty acids? a. It contains a polar hydrocarbon chain. b. It is a component of oils and fats. c. both a and b d. neither a nor b 3. What happens in the stomach during lipid digestion? a. formation of micelles b. hydrolysis of lipids by salivary lipase c. both a and b d. neither a nor b 4. Which process does NOT happen in the small intestine during lipid digestion? a. secretion of bile salts b. formation of micelles c. absorption of long-chain fatty acids by the enterocytes d. a, b, and c are the correct answer. 5. Which of the following describes the enzymatic activity of pancreatic lipase? a. It hydrolyzes the bond between the fatty acids and glycerol. b. It emulsifies the lipid droplet into smaller globules. c. both a and b d. neither a nor b 6. What is the correct sequence of events during lipid digestion? I.…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.
- For no. 1–2, refer to the figure below. 1. Which part of the fatty acid will likely interact with water? A. 1 B. 2 C. Both 1 and 2 D. Either 1 or 2 2. Which part of the fatty acid will likely interact with hexane? A. 1 B. 2 C. Both 1 and 2 D. Either 1 or 2c. polyunsaturated fatty acid d. monounsaturated fatty acids 17. The general formula of a fatty acid when completely saturated. a. CnH2n0 b. CnH3n02 c. CnH2n02 d. CnH2n03 18. Which of the following is TRUE about trans- fatty acid? a. It is produced when saturated fatty acids undergone hydrogenation. b. Consumption of trans fatty acids in excessive amounts is now known to be detrimental to health. c. Major sources includes processed product, fast food products, cakes and other bakery products. d. All of the above 19. The melting points of even-numbered carbon fatty acids increase with chain length. Furthermore, melting point decreases according to unsaturation. a. Both statements are correct. b. The first statement is correct but the second statement is incorrect. c. The first statement is incorrect but the second statement is correct. d. Both statements are incorrect. 20. Which of the following food products DO NOT contain cholesterol? a. chicken, beef, milk, fish and pork b. palm…3. In each of the following pairs of fatty acids, select the fatty acid that has the higher melting point. a. 14:0 acid and 18:0 acid b. 20:4 acid and 20:5 acid С. c. 18:3 acid and 20:3 acid d. 16:0 acid and 16:1 acid
- 9. Essential fatty acids cannot be synthesized in our body and should be taken from our diet. Enumerate these fatty acids and indicate the position of their unsaturation. 10. Enumerate the PUFA (Polyunsaturated Fatty Acids) and indicate the position of unsaturation? 11. Enumerate the derivatives of steroids and their functions.In which of the following pairs of fatty acids does the first listed acid have a higher solubility in water than the second listed acid? A. 18:0 acid and 18:3 acid B. 14:3 acid and 20:0 acid C. 12:0 acid and 22:0 acid D. 16:2 acid and 16:0 acid3. What are simple and mixed triacylglycerols and where is each more prevalent? 4. What are trans fats? Explain how these are considered less healthy than typical unsaturated fatty acids.
- 8. Draw and give the name of the following lipid compounds: A. a saturated fatty acid with 18 carbons B. a monounsaturated cis fatty acid with 16 carbons C. any omega-3 fatty acid D. a triglyceride that contains three esters with 14-carbon saturated fatty acids E. any corticosteroidCompared 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.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.