Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen and therefore stability?
A) chain length
B) number of double bonds
C) position of first saturated bond
D) size of adjacent fatty acids on the triglyceride molecule
E) temperature of the fatty acid
Correct Answer:
Verified
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Q20: Which food source is rich in lecithin?
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Q21: Which of these is a member of
Q22: Which of the following is a fat-digesting
Q23: Which is NOT a group of lipoproteins?
A)
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