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ctrujillo1 ctrujillo1
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6 years ago
Which of the following is a precursor of bile, vitamin D, and some sex hormones?
 
  A. phospholipids
  B. triglycerides
  C. cholesterol
  D. glycerol

Q. 2

All the following are functions of lipids in the body EXCEPT
 
  A. energy storage.
  B. components of membranes.
  C. building blocks for muscles.
  D. insulation.

Q. 3

All of the following are functions of fats in cooking and food EXCEPT
 
  A. giving a flaky texture to baked goods.
  B. reducing the feeling of satiety or fullness.
  C. making meat tender.
  D. making soups and puddings creamy.

Q. 4

Carbon has four attachments, which are also called
 
  A. bonds.
  B. attractions.
  C. arms.
  D. chains.

Q. 5

Fats are hydrophobic, meaning
 
  A. they dissolve easily in water.
  B. people are afraid to eat them.
  C. they do not dissolve in water.
  D. none of the above.

Q. 6

Fat is the common name for one type of lipid called a
 
  A. phenol.
  B. triglyceride.
  C. lipoprotein.
  D. sterol.

Q. 7

Matching
 
  A. a fatty acid chain with all of the carbons bound or saturated with hydrogen
  B. a group in which oxygen is attached to carbon and hydrogen
  C. compounds in which the fatty acids are enveloped in phospholipids and proteins
  D. a nutrient that cannot be made by the body and must come from the diet
  E. lipids that do not contain glycerol or fatty acids
  F. a substance that is converted into or leads to the formation of another substance
  G. having an attraction for water
  H. a fatty acid with some of its carbons bound to only one atom of hydrogen and joined twice to each other
  I. the backbone of a triglyceride
  J. the remnant of fat digestion
  K. a broad category of compounds that include carbon, hydrogen, and oxygen, and that are insoluble in water
  L. a compound containing two fatty acids and a phosphate group
  M. the basic unit of triglycerides and phospholipids
  N. a compound that keeps incompatible substances such as water and oil mixed together
  O. compounds that do not dissolve or break up in water
 
  15. Lipids
  16. Hydrophobic
  17. Fatty acid
  18. Acid group
  19. Hydrophilic
  20. Essential nutrient
  21. Glycerol
  22. Emulsifier
  23. Precursor
  24. Phospholipids
  25. Saturated fat
  26. Unsaturated fat
  27. Sterols
  28. Monoglyceride
  29. Chylomicrons

Q. 8

Lecithin is used in food as an emulsifier.
 
  Indicate whether statement is true or false.
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gimbloxgimblox
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6 years ago
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