CC6_03_Test_Bank

Bsaturated ccompletelyhydrogenated dtriglycerides

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Unformatted text preview: egions are attracted to oil. B) Soap molecules have both positively and negatively charged regions. The negatively charged regions are attracted to water; the positively charged regions are attracted to oil. C) Soap molecules carry no charge. As a result, soap can form an effective bridge between charged water molecules and neutral oil molecules. D) Soap molecules have charged regions and neutral regions. The charged regions are attracted to water molecules; the neutral regions are attracted to oils. E) Soap molecules have charged regions and neutral regions. The neutral regions are attracted to water molecules; the charged regions are attracted to oils. Answer: D Topic: 3.8 Skill: Application 34) Fatty acids are A) composed of carbon, hydrogen, and oxygen in a 1:2:1 ratio. B) composed of carbon, hydrogen, glycerol, and a phosphate group. C) hydrophobic. D) composed of four linked rings. E) components of DNA. 8 Answer: C Topic: 3.8 Skill: Conceptual Understanding 35) Which of the following statements regarding triglyceride molecules is false? A) Triglycerides consist of three fatty acids attached to a glycerol. B) Triglycerides are hydrophobic. C) Triglycerides play a role in energy storage. D) Triglycerides are a type of fat. E) Triglycerides are part of a signal pathway. Answer: E Topic: 3.8 Skill: Factual Recall 36) Fatty acids with double bonds between some of their carbons are said to be A) unsaturated. B) saturated. C) completely hydrogenated. D) triglycerides. E) monoglycerides. Answer: A Topic: 3.8 Skill: Factual Recall 37) The development of atherosclerotic disease can result from a diet high in A) fiber. B) protein. C) saturated fats. D) sugars. E) complex carbohydrates. Answer: C Topic: 3.8 Skill: Application 38) If you were to add olive oil to your food as part of a diet to lower your risk of atherosclerotic disease, you would use olive oil that A) is liquid at room temperature. B) is hydrogenated. C) is modified to be solid at room temperature. D) has lard added to it. E) contains...
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This note was uploaded on 10/31/2012 for the course ENGI 1010 taught by Professor Dr.robert during the Fall '12 term at Dalhousie.

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