Which structural feature of fatty acids determines their susceptibility to spoilage by oxygen?
A) chain length
B) number of double bonds
C) position of first saturated bond
D) size of adjacent fatty acids on the triglyceride molecule
Correct Answer:
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Q1: Like _,lipids are made of _ atoms.
A)vitamins;
Q3: What is the main composition of the
Q4: What is the target of hydrogenation?
A)bond between
Q5: Most dietary lipids are _.
A)sterols
B)glycerols
C)triglycerides
D)monoglycerides
Q6: Which factor determines the hardness of a
Q7: A triglyceride always contains three _.
A)carbons
B)glycerols
C)fatty
Q10: An omega-3 fatty acid has its first
Q11: What is the major sterol in an
Q12: What is the simplest 18-carbon fatty acid?
Q13: What is a negative consequence of hydrogenation?
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