Which of the following is a characteristic of lipids?
A) A quick way to spoil fats is by exposure to carbon dioxide
B) Typically, the shorter the carbon chain, the firmer the fat at 75°
C) Corn oil and sunflower are more prone to spoilage than palm kernel oil
D) Palm oil and coconut oil are very liquid due to their longer carbon chains
Correct Answer:
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Q6: Which one of the following compounds is
Q27: What is a triacylglyceride?
A)A triglyceride
B)A phospholipid
C)A partially
Q30: Which of the following structural features of
Q31: Characteristics of hydrogenated oils include all of
Q31: A major cause of rancidity of lipids
Q32: Which of the following is a factor
Q36: An omega-3 fatty acid has its first
Q37: A person wishing to increase consumption of
Q38: A triglyceride always contains 3
A)carbons.
B)glycerols.
C)fatty acids.
D)double bonds.
Q39: The easiest way to increase intake of
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