Nutrition Quiz On Lipids! MCQ
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Questions and Answers
- 1.
Select the 3 MAJOR types of LIPIDS.
- A.
Triglyceride
- B.
Saturated
- C.
Trans
- D.
Phospholipids
- E.
Sterols
Correct Answer(s)
A. Triglyceride
D. Phospholipids
E. SterolsExplanation
The question asks for the three major types of lipids. Lipids are organic molecules that are insoluble in water and include triglycerides, phospholipids, and sterols. Triglycerides are the most common type of lipid and are composed of glycerol and three fatty acids. Phospholipids are a major component of cell membranes and consist of a glycerol molecule, two fatty acids, and a phosphate group. Sterols, such as cholesterol, are important for cell membrane structure and hormone production. Therefore, the correct answer is triglyceride, phospholipids, and sterols.Rate this question:
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- 2.
What answer best defines lipids?
- A.
Fats in our food
- B.
Diverse class of molecules that are insoluble in water
- C.
Long chains of carbon atoms bound to each other.
- D.
Saturated, Unsaturated, and Transfats
Correct Answer
B. Diverse class of molecules that are insoluble in waterExplanation
Lipids are a diverse class of molecules that are insoluble in water. They include fats, which are a type of lipid found in our food. Lipids are characterized by long chains of carbon atoms bound to each other. Additionally, lipids can be classified into different categories such as saturated, unsaturated, and transfats.Rate this question:
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- 3.
Triglycerides contain:
- A.
One Glycerol molecule
- B.
Two Nitrogen molecules
- C.
Three Fatty acid molecules
- D.
Four Glycerol molecules
Correct Answer(s)
A. One Glycerol molecule
C. Three Fatty acid moleculesExplanation
Triglycerides are a type of lipid molecule composed of three fatty acid molecules attached to a glycerol molecule. This structure gives triglycerides their name, as "tri" refers to the three fatty acids. The glycerol molecule acts as a backbone, with each fatty acid attached to one of its carbon atoms. This composition allows triglycerides to store energy in the body and serve as a source of fuel.Rate this question:
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- 4.
Fatty acids are long chains of ________ atoms bound to each other as well as _________ atoms.
Correct Answer(s)
Carbon, Hydrogen
carbon, hydrogenExplanation
Fatty acids consist of long chains of carbon atoms that are bonded to each other, forming the backbone of the molecule. These carbon atoms are also bound to hydrogen atoms, which are attached to the carbon chain. Therefore, the correct answer is carbon, hydrogen.Rate this question:
- 5.
A long fatty acid chain contains more than or equal to __ carbons.
Correct Answer(s)
12Explanation
A long fatty acid chain contains more than or equal to 12 carbons because fatty acids are composed of a carboxylic acid group (-COOH) and a hydrocarbon chain. The hydrocarbon chain consists of carbon and hydrogen atoms, and the length of the chain determines the properties of the fatty acid. A fatty acid with less than 12 carbons is considered a short-chain fatty acid, while a fatty acid with 12 or more carbons is considered a long-chain fatty acid. Therefore, a long fatty acid chain contains more than or equal to 12 carbons.Rate this question:
- 6.
A _________ end is first in the chain, and the _________ end is last in the chain.
Correct Answer(s)
Carboxyl, MethylExplanation
In a chain, the carboxyl end refers to the end of a molecule that contains a carboxyl group (-COOH). This group is typically found at the beginning of the chain and is acidic in nature. On the other hand, the methyl end refers to the end of a molecule that contains a methyl group (-CH3). This group is typically found at the end of the chain and is nonpolar. Therefore, the carboxyl end is first in the chain, while the methyl end is last in the chain.Rate this question:
- 7.
What converts liquid oils into a more solid form?
- A.
Unsaturated fatty acids
- B.
Polyunsaturated fatty acids
- C.
Linoleic acid
- D.
Hydrogenation
Correct Answer
D. HydrogenationExplanation
Hydrogenation is the process that converts liquid oils into a more solid form. It involves adding hydrogen atoms to unsaturated fatty acids, which makes them more saturated and solid at room temperature. This process is commonly used in the food industry to create solid fats like margarine and shortening.Rate this question:
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- 8.
Hydrogenation creates ______ fatty acids.
Correct Answer
trans
TransExplanation
Hydrogenation is a chemical process in which hydrogen is added to unsaturated fats to make them more saturated. This process can create trans fatty acids, which have a different molecular structure than naturally occurring cis fatty acids. Trans fatty acids are known to be unhealthy and can increase the risk of heart disease. Therefore, hydrogenation can create trans fatty acids. The answer choice "trans, Trans" correctly identifies the type of fatty acids created through hydrogenation.Rate this question:
- 9.
_______ are more susceptible to rancidity.
Correct Answer
Polyunsaturated fatty acids
PUFAExplanation
Polyunsaturated fatty acids (PUFAs) are more susceptible to rancidity compared to other types of fatty acids. This is because PUFAs have multiple double bonds in their chemical structure, which makes them more reactive and prone to oxidation. Oxidation leads to the formation of free radicals, which can cause the fats to become rancid. Rancidity results in an unpleasant odor and taste in the food products containing PUFAs. Therefore, it is important to store and handle foods containing PUFAs properly to prevent rancidity and maintain their quality.Rate this question:
- 10.
Rancidity is the breakdown of double carbon bonds by what two things?
- A.
H2O
- B.
Vitamin E
- C.
UV Rays
- D.
CO2
- E.
O2
Correct Answer(s)
C. UV Rays
E. O2Explanation
Rancidity is the process of double carbon bonds breaking down, which is caused by UV rays and oxygen. UV rays have enough energy to break the bonds, while oxygen reacts with the double bonds to form new compounds, resulting in rancidity.Rate this question:
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- 11.
The current intake of trans fatty acids is __ % of total kcals.
Correct Answer(s)
3Explanation
The current intake of trans fatty acids is 3% of total kcals.Rate this question:
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Mar 21, 2023Quiz Edited by
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Mar 28, 2010Quiz Created by
Colleennicole