1. Why is oil liquid at room temperature, while butter is solid? 2. What are trans-fatty acids? In what kinds of foods are they present and what type of lipid does it belong to?
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1. Why is oil liquid at room temperature, while butter is solid?
2. What are trans-fatty acids? In what kinds of foods are they present and what type of lipid does it belong to?
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- Steroids are among the lipids with no _________. a. double bonds b. fatty acid tails c. hydrogens d. carbons1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids? 3. What are the benefits derived from omega-3 polyunsaturated fats? 4. Which is better, butter or margarine? Why?1. Why are eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) important? 2. What are the health effects of lipids?
- 1. Which one is classified as signaling lipid a. TAG b. Cholesterol c. Bile d. Eicosanoids 2. Which on is compound lipid? a. phospholipids b. coconut oil c. lard d. beeswax 3. What is the functional group in fatty acid structure? a. palmitic acid b. oleic acid c. linoleic acid d. myristic acid1. What type of lipid does a bile salt belong to? 2. What is the main function of bile salts? 3. Draw the structure of bile salts.Structurally, lipids are a very diverse group but they are all placed in one group because of what? A.They are all important as energy storage molecules. B. They are composed of glycerol and fatty acids. C. They all contain four interlocking rings.D. They are all relatively insoluble in water.
- 1. What are the two main functions of lipids in humans? 2. Why are lipids “waterproof”? 3. Give an example that illustrates lipids being waterproof?1. what is the reason why lactose is considered to have the least sweet taste from all other kinds of carbohydrates? 2. Why monosaccharides have the sweetest taste from all carbohydrates ? 3. Why polysaccharides have the least sweet from all other carbohydrates?1. Unsaturated Fats a. have fewer fatty acid molecules per fat molecule than saturated fats. b. are more common in animals than in plants c. are usually solid at room temperature d. have double bonds in the carbon chains of their fatty acids e. are excluded from the lipid bilayer because they are hydrophilic. help with the following, thanks
- 1. Which of the following is not a type of carbohydrate? 2. What is the ratio of carbon to hydrogen to oxygen in monosaccharides? 3. Olive oil, a liquid at room temperature, is an example of which type of fatty acid? 4.Which of the following is a function of proteins?1. What are the differences between unsaturated and saturated fatty acids? 2. What is Biological Value (protein)? 3. What is Chemical Score (protein)? 4. What temperature is your beverage optimal for rehydration?Which of the following statements regarding lipids is most accurate? 1. The empirical formula for lipids is typically C1H201 2. Saturated fats tend to be solid at room temperature because of the polar hydrocarbon Chain. 3. Polyunsaturated fats tend to be liquid at room temperature due to numerous double bonds in the hydrocarbon chains 4. Saturated fats tend to be liquid at room fèmperature due to hydrogen bonding 5. Lipids are synthesized by ribosomes
