Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols

Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols

 

Complete Chapter Questions With Answers

 

Sample Questions Are Posted Below

 

MULTIPLE CHOICE

 

1. In which form are most dietary lipids found?

a.	Sterols
b.	Glycerols
c.	Triglycerides
d.	Monoglycerides
e.	Polyglycerides

 

 

ANS:  C                    DIF:    Bloom’s: Remember

REF:   5.1 The Chemist’s View of Fatty acids & Triglycerides

OBJ: UNUT.WHRO.16.5.1 Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats.

 

2. Lipids that are solid at room temperature are known as ____.

a.	oils
b.	fats
c.	omegas
d.	glycerols
e.	phospholipids

 

 

ANS:  B                    DIF:    Bloom’s: Remember

REF:   5.1 The Chemist’s View of Fatty acids & Triglycerides

OBJ: UNUT.WHRO.16.5.1 Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats.

 

3. Lipids that are liquid at room temperature are known as ____.

a.	oils
b.	fats
c.	omegas
d.	glycerols
e.	phospholipids

 

 

ANS:  A                    DIF:    Bloom’s: Remember

REF:   5.1 The Chemist’s View of Fatty acids & Triglycerides

OBJ: UNUT.WHRO.16.5.1 Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats.

 

4. What is the chemical composition of fats?

a.	Hexose polymers
b.	Glycogen granules
c.	Fatty acids and glycerol
d.	Combinations of long-chain fatty acids
e.	Esters of carbon and hydrogen

 

 

ANS:  C                    DIF:    Bloom’s: Remember

REF:   5.1 The Chemist’s View of Fatty acids & Triglycerides

OBJ: UNUT.WHRO.16.5.1 Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats.

 

5. Which item is a chief source of short-chain and medium-chain fatty acids?

a.	Fish
b.	Eggs
c.	Dairy
d.	Soybeans
e.	Fruit

 

 

ANS:  C                    DIF:    Bloom’s: Remember

REF:   5.1 The Chemist’s View of Fatty acids & Triglycerides

OBJ: UNUT.WHRO.16.5.1 Recognize the chemistry of fatty acids and triglycerides and differences between saturated and unsaturated fats.