Question 1

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

Accepted Answer

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Question 2

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.

Accepted Answer

Saturated fatty acids can be found in both fats (such as butter) and oils (such as coconut oil).

Question 3

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.

Accepted Answer

Glycerol is a structural component of both fats and oils.

Question 4

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.

Accepted Answer

Statement 1 is true because sphingolipids can indeed have a small carbohydrate molecule as their head group, particularly in glycosphingolipids. Statement 2 is false because biological waxes are esters of long-chain fatty acids with long-chain alcohols, not compounds with amide linkages. Statement 3 is true because an 18:3 fatty acid has three double bonds (indicating higher unsaturation) compared to a 20:2 fatty acid, which has two double bonds.

Question 5

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

Accepted Answer

Hydrogenation involves the addition of hydrogen atoms to unsaturated fatty acids, which can convert some of the cis double bonds to trans double bonds. Rancidity refers to the spoiling of fats and oils due to oxidation, and is not related to the conversion of double bonds. Saponification is the reaction of fats and oils with an alkali to produce soap and glycerol, and hydrolysis is the breakdown of fats and oils by water.

Question 6

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.

Accepted Answer

Statement 1 is false because omega-3 fatty acids are characterized by the presence of a double bond three carbons away from the methyl end of the fatty acid, not by containing three double bonds. Statements 2 and 3 are true; prostaglandins and thromboxanes are indeed classes of eicosanoids, and lipids are generally sparingly soluble in water.

Question 7

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.

Accepted Answer

(1) TRUE - Olestra is an indigestible sucrose polyester. 
(2) TRUE - Trans-fats do affect blood cholesterol levels in a manner similar to that of unsaturated fatty acids. 
(3) FALSE - Anabolic steroids are banned by many sports organizations and do not have several important medical uses. Therefore, two out of three statements are true.

Question 8

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.

Accepted Answer

Statement 1 is false because both fats and oils contain three ester linkages, as they are both triglycerides. Statement 2 is true; hormones, including many steroids, are indeed produced by ductless glands and serve as chemical messengers. Statement 3 is false because the configuration of double bonds in naturally occurring unsaturated fatty acids is almost always cis, not trans.

Question 9

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

Accepted Answer

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Question 10

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.

Accepted Answer

Unsaturated fatty acids can be found as structural components in both fats and oils.

Question 11

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

Accepted Answer

Saponification is the process by which fats and oils are hydrolyzed in the presence of a base to produce glycerol and fatty acid salts.

Question 12

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.

Accepted Answer

Both fats and oils can contain three ester linkages in their molecules.

Question 13

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

Accepted Answer

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Question 14

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.

Accepted Answer

Statement 1 is true because active transport involves moving substances across the cell membrane against their concentration gradient, often requiring energy in the form of ATP. Statement 2 is also true because unsaturated fatty acids, with their double bonds, have kinks that prevent tight packing, thus lowering their melting points compared to saturated fatty acids. Statement 3 is false because complete hydrolysis of a triacylglycerol (TAG) yields three fatty acid molecules and one glycerol molecule; the fatty acid molecules can be the same or different, but the total product count is four, not all distinct.

Question 15

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

Accepted Answer

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Question 16

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

Accepted Answer

Hydrogenation is the process of adding hydrogen to unsaturated fats, which decreases the degree of unsaturation by converting double bonds into single bonds. This can create saturated fats or trans fats. Neither saponification, rancidity, nor hydrolysis has this effect.

Question 17

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

Accepted Answer

Triacylglycerols and triglycerides are present in both fats and oils.

Question 18

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

Accepted Answer

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Question 19

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

Accepted Answer

Hydrogenation adds hydrogen atoms to the unsaturated fatty acids in fats or oils, making them more saturated and increasing their melting point.

Question 20

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

Accepted Answer

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Quiz 19: Lipids

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

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.

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.

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

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.

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

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.

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

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

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

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

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