Nutrition Quiz On Lipids! MCQ

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  • 1/11 Questions

    What converts liquid oils into a more solid form? 

    • Unsaturated fatty acids
    • Polyunsaturated fatty acids
    • Linoleic acid
    • Hydrogenation
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About This Quiz

Explore the fascinating world of lipids in our 'Nutrition Quiz on Lipids! MCQ'. This quiz covers major types of lipids, their chemical structure, and their biological roles. Enhance your understanding of biochemistry and nutritional science through engaging, focused questions.

Nutrition Quiz On Lipids! MCQ - Quiz

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  • 2. 

    Select the 3 MAJOR types of LIPIDS.

    • Triglyceride

    • Saturated

    • Trans

    • Phospholipids

    • Sterols

    Correct Answer(s)
    A. Triglyceride
    A. Phospholipids
    A. Sterols
    Explanation
    The question asks for the three major types of lipids. Lipids are organic molecules that are insoluble in water and include triglycerides, phospholipids, and sterols. Triglycerides are the most common type of lipid and are composed of glycerol and three fatty acids. Phospholipids are a major component of cell membranes and consist of a glycerol molecule, two fatty acids, and a phosphate group. Sterols, such as cholesterol, are important for cell membrane structure and hormone production. Therefore, the correct answer is triglyceride, phospholipids, and sterols.

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  • 3. 

    Fatty acids are long chains of ________ atoms bound to each other as well as _________ atoms. 

    Correct Answer(s)
    Carbon, Hydrogen
    carbon, hydrogen
    Explanation
    Fatty acids consist of long chains of carbon atoms that are bonded to each other, forming the backbone of the molecule. These carbon atoms are also bound to hydrogen atoms, which are attached to the carbon chain. Therefore, the correct answer is carbon, hydrogen.

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  • 4. 

    What answer best defines lipids?

    • Fats in our food

    • Diverse class of molecules that are insoluble in water

    • Long chains of carbon atoms bound to each other.

    • Saturated, Unsaturated, and Transfats

    Correct Answer
    A. Diverse class of molecules that are insoluble in water
    Explanation
    Lipids are a diverse class of molecules that are insoluble in water. They include fats, which are a type of lipid found in our food. Lipids are characterized by long chains of carbon atoms bound to each other. Additionally, lipids can be classified into different categories such as saturated, unsaturated, and transfats.

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  • 5. 

    Hydrogenation creates ______ fatty acids.

    Correct Answer
    trans
    Trans
    Explanation
    Hydrogenation is a chemical process in which hydrogen is added to unsaturated fats to make them more saturated. This process can create trans fatty acids, which have a different molecular structure than naturally occurring cis fatty acids. Trans fatty acids are known to be unhealthy and can increase the risk of heart disease. Therefore, hydrogenation can create trans fatty acids. The answer choice "trans, Trans" correctly identifies the type of fatty acids created through hydrogenation.

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  • 6. 

    A long fatty acid chain contains more than or equal to __ carbons. 

    Correct Answer
    12
    Explanation
    A long fatty acid chain contains more than or equal to 12 carbons because fatty acids are composed of a carboxylic acid group (-COOH) and a hydrocarbon chain. The hydrocarbon chain consists of carbon and hydrogen atoms, and the length of the chain determines the properties of the fatty acid. A fatty acid with less than 12 carbons is considered a short-chain fatty acid, while a fatty acid with 12 or more carbons is considered a long-chain fatty acid. Therefore, a long fatty acid chain contains more than or equal to 12 carbons.

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  • 7. 

    Triglycerides contain:

    • One Glycerol molecule

    • Two Nitrogen molecules

    • Three Fatty acid molecules

    • Four Glycerol molecules

    Correct Answer(s)
    A. One Glycerol molecule
    A. Three Fatty acid molecules
    Explanation
    Triglycerides are a type of lipid molecule composed of three fatty acid molecules attached to a glycerol molecule. This structure gives triglycerides their name, as "tri" refers to the three fatty acids. The glycerol molecule acts as a backbone, with each fatty acid attached to one of its carbon atoms. This composition allows triglycerides to store energy in the body and serve as a source of fuel.

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  • 8. 

    The current intake of trans fatty acids is __ % of total kcals.

    Correct Answer(s)
    3
    Explanation
    The current intake of trans fatty acids is 3% of total kcals.

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  • 9. 

    A _________ end is first in the chain, and the _________ end is last in the chain. 

    Correct Answer(s)
    Carboxyl, Methyl
    Explanation
    In a chain, the carboxyl end refers to the end of a molecule that contains a carboxyl group (-COOH). This group is typically found at the beginning of the chain and is acidic in nature. On the other hand, the methyl end refers to the end of a molecule that contains a methyl group (-CH3). This group is typically found at the end of the chain and is nonpolar. Therefore, the carboxyl end is first in the chain, while the methyl end is last in the chain.

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  • 10. 

    _______ are more susceptible to rancidity. 

    Correct Answer(s)
    Polyunsaturated fatty acids
    PUFA
    Explanation
    Polyunsaturated fatty acids (PUFAs) are more susceptible to rancidity compared to other types of fatty acids. This is because PUFAs have multiple double bonds in their chemical structure, which makes them more reactive and prone to oxidation. Oxidation leads to the formation of free radicals, which can cause the fats to become rancid. Rancidity results in an unpleasant odor and taste in the food products containing PUFAs. Therefore, it is important to store and handle foods containing PUFAs properly to prevent rancidity and maintain their quality.

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  • 11. 

    Rancidity is the breakdown of double carbon bonds by what two things?

    • H2O

    • Vitamin E

    • UV Rays

    • CO2

    • O2

    Correct Answer(s)
    A. UV Rays
    A. O2
    Explanation
    Rancidity is the process of double carbon bonds breaking down, which is caused by UV rays and oxygen. UV rays have enough energy to break the bonds, while oxygen reacts with the double bonds to form new compounds, resulting in rancidity.

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  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Mar 28, 2010
    Quiz Created by
    Colleennicole
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