Lipid Questions 1 A point of unsaturation in a fatty acid is identified by the presence of a 1 2 3 4 glycerol molecule single bond phospholipid double bond 2 The best way to describe a fatty acid that has one point of saturation is 1 2 3 4 polyunsaturated monolipid polylipid monounsaturated 3 A fatty acid that has two double bonds lacks hydrogen units 1 2 3 4 2 3 4 6 4 The position of the first double bond from the methyl CH3 end of a fatty acid is known as 1 2 3 4 gamma alpha omega poly 5 A fat that is less likely to become rancid can also be described as 1 saturated 2 monounsaturated 3 sensitive to the effects of oxygen 4 polyunsaturated 6 The process of hydrogenation 1 2 3 4 provides a limited shelf life for food products is not associated with the presence of trans fats offers food products resistance to oxidative effects has no effect on the texture of the food product 7 Which of the following statements about lecithin is false 1 2 3 4 It is the most common type of phospholipid found in food products It is soluble in both water and fat Dietary supplements are required in order to obtain the required amount It is found in cell membranes 8 Of the following structures which is not considered to be a lipid 1 2 3 4 sterol cholesterol triglyceride amine 9 An omega 6 fatty acid can be described as having the 1 2 3 4 second double bond 6 carbons away from the methyl end first double bond 3 carbons away from the glycerol end first double bond 6 carbons away from the methyl end first double bond 3 carbons away from the methyl end 10 A person who is looking to lower their dietary intake of cholesterol would focus on decreasing the consumption of 1 2 3 4 milk steak cottage cheese yogurt 11 The use of olive oil helps to protect against heart disease by 1 2 3 4 decreasing blood pressure increasing the ability of the blood to clot increasing LDL cholesterol decreasing HDL cholesterol
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