• Multiple choice: Classify the following lipids: 1. Which of the following is not a complex lipid? Simple, Complex, Derived a. Lecithin b. cephalin c. prostaglandin 2. Which substance can be used to convert a fatty acid into a soap? 1. Lecithin c. O2 d. H2 a. HCI b. NaOH 2. Tallow 3. An example of a steroid is a. arachidonic acid b. cholesterol 3. Retinol c. sphingomyelin d. thromboxane 4. Linoleic acid 4. Oils have more than fats. 5. Cholesterol a. double bonds b. H bonds c. O2 d. CO2 5. The higher the iodine number of a fat or oil, the greater the degree of a. rancidity b. acidity c. unsaturation
• Multiple choice: Classify the following lipids: 1. Which of the following is not a complex lipid? Simple, Complex, Derived a. Lecithin b. cephalin c. prostaglandin 2. Which substance can be used to convert a fatty acid into a soap? 1. Lecithin c. O2 d. H2 a. HCI b. NaOH 2. Tallow 3. An example of a steroid is a. arachidonic acid b. cholesterol 3. Retinol c. sphingomyelin d. thromboxane 4. Linoleic acid 4. Oils have more than fats. 5. Cholesterol a. double bonds b. H bonds c. O2 d. CO2 5. The higher the iodine number of a fat or oil, the greater the degree of a. rancidity b. acidity c. unsaturation
Chemistry
10th Edition
ISBN:9781305957404
Author:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Publisher:Steven S. Zumdahl, Susan A. Zumdahl, Donald J. DeCoste
Chapter1: Chemical Foundations
Section: Chapter Questions
Problem 1RQ: Define and explain the differences between the following terms. a. law and theory b. theory and...
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Transcribed Image Text:• Multiple choice:
Classify the following
lipids:
1. Which of the following is not a complex lipid?
Simple, Complex, Derived
a. Lecithin b. cephalin
c. prostaglandin
2. Which substance can be used to convert a fatty acid
into a soap?
1. Lecithin
c. O2
d. H2
a. HCI
b. NaOH
2. Tallow
3. An example of a steroid is
a. arachidonic acid
b. cholesterol
3. Retinol
c. sphingomyelin
d. thromboxane
4. Linoleic acid
4. Oils have more
than fats.
5. Cholesterol
a. double bonds b. H bonds
c. O2
d. CO2
5. The higher the iodine number of a fat or oil, the greater
the degree of
a. rancidity
b. acidity
c. unsaturation
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