Question 1

__________are compounds which contain carbon, hydrogen, and oxygen, and they are hydrophobic or insoluble in water.

Accepted Answer

Lipids are compounds that contain carbon, hydrogen, and oxygen, and are characterized by their hydrophobic nature or insolubility in water. This includes fats, oils, and waxes.

Question 2

Triglycerides, phospholipids, and sterols are the three main types of

Accepted Answer

Triglycerides, phospholipids, and sterols are all types of fats, which are a major category of lipids important for energy storage, cell membrane structure, and hormone production.

Question 3

A fatty acid includes

Accepted Answer

Fatty acids consist of a carboxylic acid group (COOH) at one end, a long chain of carbon atoms (of various lengths), and a methyl group (CH3) at the other end.

Question 4

This fatty acid has fewer than eight carbons, so it is classified as a __________ fatty acid.

Accepted Answer

Fatty acids with fewer than eight carbons are classified as short-chain fatty acids.

Question 5

A fatty acid which has 12 or more carbons is called a

Accepted Answer

Fatty acids with 12 or more carbon atoms are classified as long-chain fatty acids. This classification is based on the number of carbon atoms in their structure.

Question 6

When exposed to oxygen, or oxidized, foods containing fatty acids may develop a bitter, pungent smell or taste, a condition called

Accepted Answer

Rancidity is the correct term for the condition where foods containing fatty acids develop a bitter, pungent smell or taste upon exposure to oxygen, or when oxidized.

Question 7

__________are atoms or molecules that have at least one unpaired electron which makes the free radical both unstable and destabilizing, and the food eventually becomes rancid.

Accepted Answer

Free radicals are atoms or molecules with at least one unpaired electron, making them highly reactive and capable of causing rancidity in foods by reacting with other molecules.

Question 8

When fatty acids become oxidized, the chemical structure is altered, creating the off smell and flavors characteristic of ___________ food.

Accepted Answer

When fatty acids become oxidized, they undergo a chemical change that results in the production of off smells and flavors, which is characteristic of rancid food.

Question 9

Fats which are__________promote atherosclerosis.

Accepted Answer

The answer of Fats which are__________promote atherosclerosis.
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Question 10

Foods that contain unsaturated fatty acids become rancid faster than foods that contain saturated fatty acids, and polyunsaturated fatty acids are more susceptible to rancidity than monounsaturated fatty acids because they have more __________ bonds

Accepted Answer

Polyunsaturated fatty acids have more double bonds than monounsaturated fatty acids, making them more susceptible to oxidation and rancidity.

Question 11

Flax oil, which is rich in polyunsaturated fatty acids, is more susceptible to oxidation than corn oil, which contains more saturated and monounsaturated fatty acids. Flax oil should be permanently refrigerated?

Accepted Answer

Flax oil is more susceptible to oxidation due to its high content of polyunsaturated fatty acids. Refrigeration slows down the oxidation process, making it the recommended storage method to preserve the oil's quality and nutritional value.

Question 12

Which of the following foods is more likely to become rancid?

Accepted Answer

The answer of Which of the following foods is more...

Question 13

Antioxidants like vitamins C and E __________the oxidation process by bonding with the free radicals by preventing oxygen from attacking the double bonds.

Accepted Answer

Antioxidants like vitamins C and E hinder the oxidation process by neutralizing free radicals, thus preventing them from causing damage to cells and tissues.

Question 14

Long- chain fatty acids take__________to digest and absorb than do short- or medium- chain fatty acids

Accepted Answer

Long-chain fatty acids take longer to digest and absorb than do short- or medium-chain fatty acids because they require more steps to be broken down and absorbed by the body.

Question 15

Heart- healthy fats are

Accepted Answer

The answer of Heart- healthy fats are
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Question 16

Which of the following fats most powerfully raises blood cholesterol levels?

Accepted Answer

Trans fats are known to significantly increase blood cholesterol levels, more so than other types of fats. They raise low-density lipoprotein (LDL) cholesterol, often referred to as "bad" cholesterol, and can lower high-density lipoprotein (HDL) cholesterol, or "good" cholesterol, thereby contributing to the risk of cardiovascular diseases.

Question 17

The ideal dietary pattern to reduce your risk of heart disease is one that __________LDL cholesterol and __________HDL cholesterol simultaneously.

Accepted Answer

The ideal dietary pattern for reducing the risk of heart disease is one that lowers LDL (low-density lipoprotein) cholesterol, often referred to as "bad" cholesterol because it can lead to plaque buildup in your arteries, and raises HDL (high-density lipoprotein) cholesterol, known as "good" cholesterol because it helps remove other forms of cholesterol from your bloodstream.

Question 18

Oily fish (salmon, mackerel, herring) which are beneficial to the heart contain

Accepted Answer

The answer of Oily fish (salmon, mackerel, herring) which are...

Question 19

Fats that are liquid at room temperature are called

Accepted Answer

Fats that are liquid at room temperature are called oils.

Question 20

Hydrogenation involves heating oil and exposing it to hydrogen gas, which adds hydrogen to the carbons in the double bonds, making the food more

Accepted Answer

Hydrogenation converts unsaturated fats to saturated fats by adding hydrogen atoms to carbon double bonds, making the fats more solid at room temperature. Saturated fats are associated with an increased risk of atherosclerosis, a condition characterized by the buildup of fats, cholesterol, and other substances in and on the artery walls.

Quiz 5: Lipids