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?

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 ____.

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 ____.

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?

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?

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.