Deck 19: Lipids

Question 1

Which of the following is the correct representation for the structure of a lipid bilayer?

A)
B)
C)
D)

Answer 1

Question 2

Eicosanoids are oxygenated derivatives of

A) cholesterol
B) glycerophospholipids
C) polyunsaturated 20-carbon fatty acids
D) saturated fatty acids with less than 18 carbon atoms

Answer 2

polyunsaturated 20-carbon fatty acids

Question 3

The products of the hydrolysis of an oil are three fatty acids and

A) a long-chain alcohol
B) glycerol
C) phosphoric acid
D) an amino alcohol

Answer 3

glycerol

Question 4

Which of the following fatty acids is both monounsaturated and an omega-6 fatty acid?

A) CH₃-(CH₂)₁₈-COOH
B) CH₃-(CH₂)₇-CH=CH-(CH₂)₇-COOH
C) CH₃-(CH₂)₄-CH=CH-(CH₂)₂-(CH₂)₆-COOH
D) CH₃-CH₂-(CH=CH-CH₂)₄-(CH₂)₂-COOH

Question 5

Which of the following statements concerning the molecule sphingosine is correct?

A) Its carbon chain is saturated.
B) Its carbon chain contains 20 carbon atoms.
C) Two amino groups and one hydroxyl group are present.
D) One amino group and two hydroxyl groups are present.

Question 6

In a glycerophospholipid, glycerin's three -OH groups are esterified, respectively, with

A) one fatty acid and two phosphoric acid molecules
B) two fatty acid and one phosphoric acid molecules
C) three phosphoric acid molecules
D) one fatty acid, one phosphoric acid, and one amino alcohol molecules

Question 7

How do simple triacylglycerols (STAGs) differ from mixed triacylglycerols (MTAGs)?

A) STAGs contain short-chain fatty acids and MTAGs contain long-chain fatty acids.
B) STAGs contain unbranched fatty acids and MTAGs contain branched fatty acids.
C) STAGs contain saturated fatty acids and MTAGs contain unsaturated fatty acids.
D) STAGs contain only one kind of fatty acid and MTAGs contain more than one kind of fatty acid.

Question 8

Which of the following types of compounds are expected products from the saponification of an oil?

A) glycerol and fatty acids
B) glycerol and fatty acid salts
C) fatty acid salts and fatty acids
D) fatty acids and glycine

Question 9

The most abundant steroid in the human body is

A) progesterone
B) testosterone
C) estradiol
D) cholesterol

Question 10

Which of the following lipids is classified as a sphingoglycolipid?

A) cephalin
B) lecithin
C) sphingomyelin
D) cerebroside

Question 11

A lipid is any substance of biochemical origin that is

A) insoluble in nonpolar solvents but soluble in water
B) insoluble in both water and nonpolar solvents
C) insoluble in water but soluble in nonpolar solvents
D) soluble in both water and nonpolar solvents

Question 12

Unsaturated fatty acids are structural components of

A) both fats and oils
B) neither fats nor oils
C) fats but not oils
D) oils but not fats

Question 13

Which of the following statements concerning fatty acids is incorrect?

A) Some fatty acids needed in the human body must be obtained from food because they cannot be synthesized with the body.
B) Fatty acids are rarely found in the free state in nature.
C) At least 16 carbon atoms must be present in the carbon chain of a fatty acid.
D) Double bonds present in fatty acids are almost always in a cis-configuration.

Question 14

Which of the following statements concerning fats and oils is incorrect?

A) They are also called triacylglycerols.
B) They are also called triglycerides.
C) They are glycerol triesters.
D) They are fatty acid salts.

Question 15

Based on function, phospholipids are

A) energy-storage lipids
B) membrane lipids
C) emulsification lipids
D) messenger lipids

Question 16

In which of the following pairs of fatty acids does the first listed acid have a higher melting point than the second listed acid?

A) 16:2 acid and 16:0 acid
B) 21:0 acid and 17:0 acid
C) 17:3 acid and 17:0 acid
D) 17:3 acid and 20:0 acid

Question 17

In which of the following types of lipids are two ester linkages and one amide linkage present?

A) glycerophospholipids
B) sphingophospholipids
C) sphingoglycolipids
D) triacylglycerols

Question 18

The "steroid nucleus" common to all steroid structures involves a fused-ring system involving

A) four six-membered rings
B) four five-membered rings
C) three six-membered rings and one five-membered ring
D) two six-membered rings and two five-membered rings

Question 19

Which of the following types of lipids is a steroid?

A) androgens
B) prostaglandins
C) thromboxanes
D) leukotrienes

Question 20

How many different triglyceride molecules can be produced that contain glycerol, myristic acid, arachidic acid, and linoleic acid residues?

A) two
B) three
C) four
D) five

Question 21

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Steroids have structures based on a fused-three-ring system.
(2) Glycerophospholipids and sphingophospholipids both have "head-and-two-tails" structures.
(3) Both fats and oils are TAG mixtures.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 22

Which of the following types of lipids contains a long-chain amino dialcohol as a component?

A) sphingoglycolipids
B) glycerophospholipids
C) prostaglandins
D) more than one correct response
E) no correct response

Question 23

In which of the following "head-and-two-tail" type lipids are both "tails" fatty acids?

A) glycerophospholipid
B) sphingophospholipid
C) sphingoglycolipid
D) more than one correct response
E) no correct response

Question 24

In which of the following types of lipids are both ester and amide linkages present?

A) sphingophospholipids
B) glycerophospholipids
C) sphingoglycolipids
D) more than one correct response
E) no correct response

Question 25

Which of the following statements concerning the complete hydrolysis of fats and oils is correct?

A) Fats produce more fatty acids per molecule than do oils.
B) Oils produce more glycerol per molecule than do fats.
C) Fats produce only saturated fatty acids and oils produce only unsaturated fatty acids.
D) More than one correct response.
E) No correct response.

Question 26

Which of the following types of lipids would be soluble in water?

A) phospholipids
B) sphingolipids
C) steroids
D) more than one correct response
E) no correct response

Question 27

Which of the following types of lipids are fatty acid derivatives?

A) estrogens
B) leukotrienes
C) prostaglandins
D) more than one correct response
E) no correct response

Question 28

Which of the following statements concerning cholesterol is correct?

A) Its core ring structure is based on a set of four fused six-membered rings.
B) Its core ring structure contains 17 carbon atoms.
C) Attachments to the core ring structure are located on carbons 3, 10, 12, and 15.
D) More than one correct response.
E) No correct response.

Question 29

Which of the following statements concerning eicosanoids is correct?

A) The precursor of most eicosanoids is cholesterol.
B) Eicosanoids are hormones transported in the blood to their site of action.
C) Both thromboxanes and leukotrienes are types of eicosanoids.
D) More than one correct response.
E) No correct response.

Question 30

In which of the following pairs of lipids are both members of the pair membrane lipids?

A) triacylglycerols and glycerophospholipids
B) glycerophospholipids and sphingophospholipids
C) sphingophospholipids and sphingoglycolipids
D) more than one correct response
E) no correct response

Question 31

The designation "polyunsaturated" applies to which of the following fatty acids?

A) oleic acid (18:1)
B) palmitic acid (16:0)
C) arachidonic acid (20:4)
D) more than one correct response
E) no correct response

Question 32

Partial hydrogenation of a fat or oil

A) produces fatty acid salts
B) increases the degree of fatty acid unsaturation
C) increases the melting point
D) more than one correct response
E) no correct response

Question 33

Which of the following types of lipids has a "block diagram" structure that involves five components?

A) triacylglycerol
B) glycerophospholipid
C) biological wax
D) more than one correct response
E) no correct response

Question 34

Which of the following types of lipids have structures that contain the fused-ring steroid nucleus?

A) bile acids
B) estrogens
C) glucocorticoids
D) more than one correct response
E) no correct response

Question 35

Which of the following is a distinguishing characteristic between fats and oils?

A) physical state at room temperature
B) alcohol component present in their structures
C) type of linkage between fatty acids and the alcohol present
D) more than one correct response
E) no correct response

Question 36

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Triacylglycerols can be hydrolyzed under acidic conditions to produce salts of fatty acids.
(2) Hydrogenation of a fat or oil increases its degree of unsaturation.
(3) Eicosanoids are oxygenated derivatives of polyunsaturated 18-carbon fatty acids.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 37

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Fats and oils have the same general chemical structure.
(2) Biological waxes have a three-component "block diagram."
(3) In facilitated transport, a substance crosses a cell membrane with the help of a protein "pump."

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 38

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Bile acids are cholesterol oxidation products.
(2) Glycerophospholipids differ structurally from fats in the number of ester linkages present.
(3) Stearic acid and linolenic acids are the two essential fatty acids.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 39

Which of the following statements concerning lipid bilayers is correct?

A) Both the exterior and interior surface of a lipid bilayer contain groups that are nonpolar.
B) The interior of a lipid bilayer is polar.
C) The two layers of molecules in a lipid bilayer are present in a "tail-to-tail" arrangement.
D) More than one correct response.
E) No correct response.

Question 40

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Cholesterol is both a steroid and a membrane lipid.
(2) Sphingoglycolipids are components of cell membranes.
(3) Sphingosine, the "platform" for sphingolipids, is an amino dialcohol.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 41

Use the following to answer the questions below:
For each of the reaction characterizations, select from the response list the type of reaction of fats and oils that will produce the indicated effect. Responses may be used more than once or need not be used at all.

Produces short-chain fatty acids

A) hydrogenation
B) rancidity
C) saponfication
D) hydrolysis

Question 42

Use the following to answer the questions below:
For each of the structural characterizations, select a correct response from the response list. Responses may be used more than once or need not be used at all.

Saturated fatty acids may be structural components.

A) fats but not oils
B) oils but not fats
C) both fats and oils
D) neither fats nor oils

Question 43

Use the following to answer the questions below:
For each of the structural characterizations, select a correct response from the response list. Responses may be used more than once or need not be used at all.

Glycerol is a structural component.

A) fats but not oils
B) oils but not fats
C) both fats and oils
D) neither fats nor oils

Question 44

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) The "head group" in sphingolipids can be a small carbohydrate molecule.
(2) Biological waxes have structures in which an amide linkage is present.
(3) An 18:3 fatty acid contains more unsaturation than a 20:2 fatty acid.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 45

Use the following to answer the questions below:
For each of the reaction characterizations, select from the response list the type of reaction of fats and oils that will produce the indicated effect. Responses may be used more than once or need not be used at all.

Conversion of some cis double bonds to trans double bonds

A) hydrogenation
B) rancidity
C) saponfication
D) hydrolysis

Question 46

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Omega-3 fatty acids are unsaturated fatty acids containing three double bonds.
(2) Prostaglandins and thromboxanes are classes of eicosanoids.
(3) In general, lipids are substances that are only sparingly soluble in water.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 47

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Olestra, a calorie-free fat substitute, is an indigestible sucrose polyester.
(2) "Trans-fats" affect blood cholesterol levels in a manner similar to that of unsaturated fatty acids.
(3) Anabolic steroids, banned by many sports organizations, have several important medical uses.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 48

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) Structurally, fats contain three ester linkages and oils contain only two ester linkages.
(2) Hormones, many of which are steroids, are chemical messengers produced by ductless glands.
(3) The configuration of double bonds in naturally occurring unsaturated fatty acids is almost always trans.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 49

Use the following to answer the questions below:
For each of the fatty acid characterizations, select from the response list the structure of the correct fatty acid. Responses may be used more than once or need not be used at all.
Cis-9-octadecenoic acid

A)
B)
C)
D)

Question 50

Use the following to answer the questions below:
For each of the structural characterizations, select a correct response from the response list. Responses may be used more than once or need not be used at all.

Unsaturated fatty acids may be structural components.

A) fats but not oils
B) oils but not fats
C) both fats and oils
D) neither fats nor oils

Question 51

Use the following to answer the questions below:
For each of the reaction characterizations, select from the response list the type of reaction of fats and oils that will produce the indicated effect. Responses may be used more than once or need not be used at all.

Produces fatty acid salts

A) hydrogenation
B) rancidity
C) saponfication
D) hydrolysis

Question 52

Use the following to answer the questions below:
For each of the structural characterizations, select a correct response from the response list. Responses may be used more than once or need not be used at all.

Three ester linkages are present in the molecule.

A) fats but not oils
B) oils but not fats
C) both fats and oils
D) neither fats nor oils

Question 53

Use the following to answer the questions below:
For each of the fatty acid characterizations, select from the response list the structure of the correct fatty acid. Responses may be used more than once or need not be used at all.
Saturated fatty acid

A)
B)
C)
D)

Question 54

Use the following to answer the questions below:
In each of the following multiple-choice questions, characterize EACH of the three given statements as being TRUE or FALSE and then indicate the collective true-false status of the statements using the choices:
Statements:
(1) In active transport, a substance crosses a cell membrane against a concentration gradient.
(2) Fatty acid melting point decreases with increasing degree of unsaturation.
(3) Complete hydrolysis of a TAG produces four product molecules, all of which must be different from each other.

A) All three statements are true.
B) Two of the three statements are true.
C) Only one of the statements is true.
D) None of the statements is true.

Question 55

Use the following to answer the questions below:
For each of the fatty acid characterizations, select from the response list the structure of the correct fatty acid. Responses may be used more than once or need not be used at all.
An 18:1 fatty acid

A)
B)
C)
D)

Question 56

Use the following to answer the questions below:
For each of the reaction characterizations, select from the response list the type of reaction of fats and oils that will produce the indicated effect. Responses may be used more than once or need not be used at all.

Decreases the degree of fatty acid unsaturation

A) hydrogenation
B) rancidity
C) saponfication
D) hydrolysis

Question 57

Use the following to answer the questions below:
For each of the structural characterizations, select a correct response from the response list. Responses may be used more than once or need not be used at all.

Are also known as triacylglycerols and triglycerides

A) fats but not oils
B) oils but not fats
C) both fats and oils
D) neither fats nor oils

Question 58

Use the following to answer the questions below:
For each of the fatty acid characterizations, select from the response list the structure of the correct fatty acid. Responses may be used more than once or need not be used at all.
Omega-6 fatty acid

A)
B)
C)
D)

Question 59

Use the following to answer the questions below:
For each of the reaction characterizations, select from the response list the type of reaction of fats and oils that will produce the indicated effect. Responses may be used more than once or need not be used at all.

Increases the melting point of the fat or oil

A) hydrogenation
B) rancidity
C) saponfication
D) hydrolysis

Question 60

Use the following to answer the questions below:
For each of the fatty acid characterizations, select from the response list the structure of the correct fatty acid. Responses may be used more than once or need not be used at all.
Polyunsaturated fatty acid

A)
B)
C)
D)

Question 61

Use the following to answer the questions below:
Classify each of the lipid types in terms of its biochemical function using the response list. Responses may be used more than once or need not be used at all.
Sphingoglycolipids

A)energy-storage lipid
B)membrane lipid
C)emulsification lipid
D)messenger lipid

Question 62

Use the following to answer the questions below:
For each of the classes of lipids, select from the response list the number of "structural components" that are present in molecules of the lipid. Responses may be used more than once or need not be used at all.
Triacylglycerols

A)two
B)three
C)four
D)five

Question 63

Use the following to answer the questions below:
Classify each of the lipid types in terms of its biochemical function using the response list. Responses may be used more than once or need not be used at all.
Bile acids

A)energy-storage lipid
B)membrane lipid
C)emulsification lipid
D)messenger lipid

Question 64

Use the following to answer the questions below:
Classify each of the lipid types in terms of its biochemical function using the response list. Responses may be used more than once or need not be used at all.
Glycerophospholipids

A)energy-storage lipid
B)membrane lipid
C)emulsification lipid
D)messenger lipid

Question 65

Use the following to answer the questions below:
Classify each of the lipid types in terms of its biochemical function using the response list. Responses may be used more than once or need not be used at all.
Triacylglycerols

A)energy-storage lipid
B)membrane lipid
C)emulsification lipid
D)messenger lipid

Question 66

Use the following to answer the questions below:
For each of the classes of lipids, select from the response list the number of "structural components" that are present in molecules of the lipid. Responses may be used more than once or need not be used at all.
Glycerophospholipids

A)two
B)three
C)four
D)five

Question 67

Use the following to answer the questions below:
For each of the classes of lipids, select from the response list the number of "structural components" that are present in molecules of the lipid. Responses may be used more than once or need not be used at all.
Cerebrosides

A)two
B)three
C)four
D)five

Question 68

Use the following to answer the questions below:
For each of the classes of lipids, select from the response list the number of "structural components" that are present in molecules of the lipid. Responses may be used more than once or need not be used at all.
Biological waxes

A)two
B)three
C)four
D)five

Question 69

Use the following to answer the questions below:
For each of the classes of lipids, select from the response list the number of "structural components" that are present in molecules of the lipid. Responses may be used more than once or need not be used at all.
Sphingomyelins

A)two
B)three
C)four
D)five

Question 70

Use the following to answer the questions below:
Classify each of the lipid types in terms of its biochemical function using the response list. Responses may be used more than once or need not be used at all.
Eicosanoids

A)energy-storage lipid
B)membrane lipid
C)emulsification lipid
D)messenger lipid