1) Lipids are made mostly from which two types of atoms? a) Carbon and nitrogen b) Carbon and hydrogen c) Hydrogen and oxygen d) Nitrogen and phosphorus 2) Which of the following is not a type of lipid mentioned in the text? a) Fats b) Oils c) Waxes d) Starch 3) Many lipids can be used to: a) Form DNA b) Store energy c) Transport oxygen d) Make proteins 4) What joins to glycerol to form a lipid? a) Amino acids b) Fatty acids c) Simple sugars d) Nucleotides 5) A fatty acid with only single carbon–carbon bonds is called: a) Unsaturated b) Polyunsaturated c) Saturated d) Hydrogenated 6) A fatty acid containing one or more carbon–carbon double bonds is: a) Saturated b) Unsaturated c) Polypeptide d) Ionic 7) Fatty acids with more than one double bond are called: a) Saturated b) Polyunsaturated c) Monosaccharides d) Hydrophobic acids 8) Unsaturated lipids, like olive oil, tend to be: a) Solid at room temperature b) Liquid at room temperature c) Gaseous at room temperature d) Crystals at room temperature 9) Which cooking oils contain polyunsaturated lipids? a) Olive oil only b) Peanut, canola, sesame, and corn oils c) Coconut oil d) Butter 10) Which statement best explains why saturated fatty acids have the maximum number of hydrogen atoms? a) They contain double bonds which hold more hydrogen. b) All carbon–carbon bonds are single, allowing more hydrogens to attach. c) They contain triple bonds that free up hydrogen. d) They are soluble in water. 11) A scientist finds a lipid that is solid at room temperature. Which conclusion is most likely correct? a) It contains polyunsaturated fatty acids. b) It contains saturated fatty acids. c) It contains many double bonds. d) It contains water-soluble molecules. 12) Why are polyunsaturated lipids usually liquid at room temperature? a) They contain no carbon atoms. b) They have more glycerol molecules. c) They dissolve easily in water. d) They have many double bonds that prevent tight packing. 13) A food label lists: “High in polyunsaturated fats.” Which of the following is most likely true about this food? a) It is solid at room temperature. b) It contains several fatty acids with many double bonds. c) It contains only saturated fatty acids. d) It contains no lipids. 14) Which lipid would release the MOST energy when broken down? a) A lipid with long saturated fatty acids b) A lipid with short unsaturated fatty acids c) A lipid full of water d) A lipid with only one fatty acid chain 15) If hydrogen atoms were removed from a fatty acid, what would most likely happen? a) It becomes DNA. b) It becomes soluble in water. c) It becomes more saturated. d) It becomes less saturated (more unsaturated). 16) A researcher finds a lipid that forms part of a waterproof covering on leaves. Which property of lipids explains this? a) Lipids are hydrophobic and do not mix with water. b) Lipids dissolve readily in water. c) Lipids contain nitrogen. d) Lipids produce oxygen. 17) Which best describes the relationship between glycerol and fatty acids? a) They form proteins when linked. b) They compete against each other. c) They dissolve each other in water. d) They combine chemically to form lipids. 18) Why do unsaturated fats tend to be healthier in human diets? a) They contain more double bonds and are usually liquid. b) They have no carbon atoms. c) They contain more glycerol than saturated fats. d) They dissolve completely in the bloodstream. 19) Which macromolecule includes fats, oils, and waxes? a) Proteins b) Nucleic acids c) Lipids d) Carbohydrates 20) Lipids are considered macromolecules, but they are not classified as polymers. Which statement best explains this? a) Lipids are made of very large chains of repeating identical monomers. b) Lipids are made of glycerol and fatty acids, which do not form long repeating monomer units. c) Lipids dissolve easily in water, so they cannot form polymers. d) Lipids contain only carbon and hydrogen atoms, so they cannot become polymers.

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