test III with keys

test III with keys - Bchm 2300 Test III 1 Biochemistry 2300...

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Unformatted text preview: Bchm 2300 Test III 1 Biochemistry 2300 Elements of Human Nutrition Test III Proteins & Lipids Thursday, November 12, 2009 Each question has only one proper answer. Mark your answers on provided answer sheet using pencil only. 1. What is the chemical composition of fats? a. Hexose polymers b. Glycogen granules c. Fatty acids and glycerol d. Combinations of long chain fatty acids 2. What is the simplest fatty acid found in the diet? a. Oleic acid b. Acetic acid c. Linoleic acid d. Palmitic acid 3. Which of the following describes a fatty acid that has one double bond? a. Saturated b. Hydrogenated c. Monounsaturated d. Polyunsaturated 4. Lipids differ in their degree of saturation or unsaturation due to their number of a. amino acids. b. double bonds. c. saccharide units. d. peptide linkages. 5. What type of fatty acid is found in high amounts in olive oil? a. Saturated b. Monounsaturated c. Polyunsaturated d. Partially hydrogenated 6. Which of the following is a common dietary saturated fatty acid? a. Oleic acid b. Stearic acid c. Linolenic acid d. Arachidonic acid Bchm 2300 Test III 2 7. Which of the following is a source of medium-chain fatty acids? a. Fish oils b. Beef products c. Vegetable oils d. Dairy products 8. Which of the following chemical characteristics 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 9. Which of the following is a polyunsaturated fatty acid in foods? a. Oleic acid b. Acetic acid c. Stearic acid d. Linoleic acid 10. Of the following foods, which has the highest percentage of its fat in saturated form? a. Butter b. Soybean c. Coconut d. Beef tallow 11. Of the following foods, which has the highest percentage of its fat in polyunsaturated form? a. Butter b. Soybean c. Coconut d. Beef tallow 12. Which of the following is considered a major source of polyunsaturated fat? a. Corn oil b. Palm oil c. Peanut oil d. Chicken fat 13. Which of the following is a feature of polyunsaturated fats? a. Low melting point b. High melting point c. Solid at room temperature d. Solid at refrigerator temperature 14. All of the following are rich sources of polyunsaturated fatty acids except a. palm oil. b. fish oils. c. soybean oil. d. safflower oil. Bchm 2300 Test III 3 15. Which of the following characteristics is shared by olive oil and canola oil? a. Neither is liquid at room temperature. b. Neither contains saturated fatty acids. c. Both contain high levels of polyunsaturated fatty acids. d. Both contain high levels of monounsaturated fatty acids. 16. When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?...
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test III with keys - Bchm 2300 Test III 1 Biochemistry 2300...

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