Dietary fats and oils are structurally both triglycerides, but fats are solids and oils are liquids at room temperature. Describe the reason for their difference in physical state.
Multiple choice questions 6-10 (0.5 point each)
6. A lipid is any substance of biochemical origin that is
a. insoluble in nonpolar solvents but soluble in water
b. insoluble in both water and nonpolar solvents
c. insoluble in water but soluble in nonpolar solvents
d. soluble in both water and nonpolar solvents
7. Based on function, phospholipids are
a. energy-storage lipids
b. membrane lipids
c. emulsification lipids
d. messenger lipids
8. The designation "polyunsaturated" applies to which of the following fatty acids?
a. oleic acid (18:1)
b. palmitic acid (16:0)
c. arachidonic acid (20:4)
d. more than one correct response
e. no correct response
9. Which of the following statements concerning lipid bilayers is correct?
a. Both the exterior and interior surface of a lipid bilayer contain groups that are nonpolar.
b. The interior of a lipid bilayer is polar.
c. The two layers of molecules in a lipid bilayer are present in a "tail-to-tail" arrangement.
d. More than one correct response.
e. No correct response.
10. Which of the following types of compounds are expected products from the saponification of an oil?
a. glycerol and fatty acids
b. glycerol and fatty acid salts
c. fatty acid salts and fatty acids
d. fatty acids and glycine