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72
Chapter 5 – The Lipids: Triglycerides, Phospholipids, and Sterols
An. Page(s)/difficulty K = knowledge-level, A = application level
Multiple Choice
Questions for Section 5.0 Introduction
a. 5
b. 30
c. 95
d. 100
a. Sterols
b. Glycerols
c. Triglycerides
d. Monoglycerides
a. 2
b. 50
c. 78
d. 99
a. oils.
b. fats.
c. omegas.
d. glycerols.
a. oils.
b. fats.
c. omegas.
d. glycerols.
Questions for Section 5.1 The Chemist’s View of Fatty Acids and Triglycerides
a. Hexose polymers
b. Glycogen granules
c. Fatty acids and glycerol
d. Combinations of long chain fatty acids
molecule of glycerol would be known as a
a. diglyceride.
b. triglyceride.
c. phospholipid.
d. monoglyceride.
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a. Steroid
b. Lecithin
c. Triglyceride
d. Monoglyceride
a 134(K) 09. How many double bonds are present in stearic acid?
a. 0
b. 1
c. 2
d. 3
a. Omega-3 fatty acids are always unsaturated
b. Lipids that are solid at room temperature are classified as oils
c. The fatty acids in triglycerides may be of chain length 2 to 25 carbons
d. The most common fatty acid chain length in triglycerides is 10 carbons
a. Stearic acid
b. Linoleic acid
c. Palmitic acid
d. Linolenic acid
acids?
a. Fish
b. Eggs
c. Dairy
d. Soybeans
a. 1
b. 2
c. 4
d. 6
a. Oleic acid
b. Acetic acid
c. Linoleic acid
d. Palmitic acid
a. amino acids.
b. double bonds.
c. saccharide units.
d. peptide linkages.
a. Oleic acid
b. Stearic acid
c. Linolenic acid
d. Arachidonic acid
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a. 2-4
b. 6-10
c. 12-22
d. 24-26
a. Fish oils
b. Beef products
c. Vegetable oils
d. Dairy products
a. Saturated
b. Hydrogenated
c. Monounsaturated
d. Polyunsaturated
a. Saturated
b. Monounsaturated
c. Polyunsaturated
d. Partially hydrogenated
b 135(A) 21. Which one of the following compounds is missing 4 or more hydrogen atoms?
a. Monounsaturated fatty acid
b. Polyunsaturated fatty acid
c. Long-chain saturated fatty acid
d. Short-chain saturated fatty acid
a. Oleic acid
b. Acetic acid
c. Stearic acid
d. Linoleic acid
a. coconut oil.
b. beef products.
c. vegetable oils.
d. dairy products.
a. third carbon from the acid end.
b. first 3 carbons from the acid end.
c. third carbon from the methyl end.
d. first 3 carbons from the methyl end.
a. A triglyceride
b. A phospholipid
c. A partially hydrolyzed lipid
d. A lipid found only in cold-water fish
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a. lard oil.
b. corn oil.
c. olive oil.
d. safflower oil.
a. carbons.
b. glycerols.
c. fatty acids.
d. double bonds.
a. Low melting point
b. High melting point
c. Solid at room temperature
d. Solid at refrigerator temperature
a. Flaxseed oil
b. Safflower oil
c. Cocoa butter
d. Conjugated linoleic acid
temperature?
a. Origin of the fat
b. Degree of saturation
c. Number of acid groups
d. Number of oxygen atoms
a. Lard
b. Beef
c. Pork
d. Safflower
a. heat and oxygen.
b. fluorescent lighting.
c. freezer temperatures.
d. enrichment additives.
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
a. A quick way to spoil fats is by exposure to carbon dioxide
b. Typically, the shorter the carbon chain, the firmer the fat at 75°
c. Corn oil and sunflower are more prone to spoilage than palm kernel oil
d. Palm oil and coconut oil are very liquid due to their longer carbon chains
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dietary lipids would turn rancid in the shortest time?
a. Lard
b. Peanut oil
c. Soybean oil
d. Coconut oil
polyunsaturated fatty acids in processed foods?
a. Refrigeration
b. Addition of BHT
c. Partial hydrogenation
d. Addition of phosphorus
products except
a. refrigeration.
b. hydrogenation.
c. tightly sealed packaging.
d. addition of oxidizing chemicals.
a. they are stored in adipose tissue.
b. they lower HDL and raise LDL cholesterol in the body.
c. some of their fatty acids change shape from cis to trans.
d. products containing them become rancid sooner, contributing to a shorter shelf life.
a. Butter
b. Walnut oil
c. Beef tallow
d. Coconut oil
a. Butter
b. Corn oil
c. Beef tallow
d. Coconut 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
a. Palm oil
b. Walnut oil
c. Soybean oil
d. Flaxseed oil
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following lipids?
a. Corn oil
b. Olive oil
c. Beef tallow
d. Coconut oil
a 138(K) 44. Which of the following is considered a major source of polyunsaturated fat?
a. Corn oil
b. Palm oil
c. Peanut oil
d. Chicken fat
a. Butter only
b. Soybean oil only
c. Cottonseed oil only
d. Butter, cottonseed oil, and soybean oil
a. palm oil.
b. fish oils.
c. soybean oil.
d. safflower oil.
molecule?
a. Oxygen
b. Carbon
c. Glycerol
d. Other hydrogens
a. A type of cis-fatty acid
b. A partially hydrogenated omega-6 lipid
c. A fatty acid with the chemical make-up of linoleic acid but with a different
configuration
d. A fatty acid resulting from the partial hydrolysis of dietary phospholipids in the
intestinal tract
configurations from
a. cis to trans.
b. solid to liquid.
c. covalent to ionic.
d. saturated to unsaturated.
a. A cis-fatty acid has an extended, linear formation
b. A trans-fatty acid has a folded, U-shape formation
c. Trans-fatty acids are made only from polyunsaturated fats
d. Naturally occurring trans-fatty acids are found in dairy products
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a. In nature, most double bonds are trans
b. Hydrogenation converts trans-fatty acids to cis-fatty acids
c. The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of
antioxidants
d. In the body, trans-fatty acids are metabolized more like saturated fats than like
unsaturated fats
Questions for Section 5.2 The Chemist’s View of Phospholipids and Sterols
a. Resistant to digestion
b. Soluble in both water and fat
c. Highly susceptible to oxidation
d. Found naturally only in animal foods
a. choline.
b. phosphate.
c. fatty acids.
d magnesium.
d 140(K) 54. What type of compound is lecithin?
a. Bile salt
b. Glycolipid
c. Lipoprotein
d. Phospholipid
a. Unabsorbed and passes out in the feces
b. Absorbed intact and incorporated into tissues
c. Absorbed intact and broken down by the liver
d. Hydrolyzed by the intestinal enzyme lecithinase
a. It is a part of lecithin
b. It is a type of cis-fatty acid
c. It is a type of trans-fatty acid
d. It is attached to omega-3 fatty acids
a. are mostly hydrolyzed in the intestine.
b. contribute small amounts of magnesium.
c. have an energy content of 4 kcalories per gram.
d. contribute large amounts of omega-3 fatty acids.
a. Widespread in foods
b. Found in cell membranes
c. Manufactured by the body
d. Dietary supplements inhibit fat absorption
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a. 0 kcal
b. 4 kcal
c. 7 kcal
d. 9 kcal
a. 0 kcal
b. 2 kcal
c. 45 kcal
d. 200 kcal
a. Both are sterols
b. Both are phospholipids
c. Both are essential nutrients
d. Both are synthesized in the body
a. lecithin.
b. bile acids.
c. pancreatic lipase.
d. bile phospholipids.
a. Palm oil
b. Lecithin
c. Cholesterol
d. Arachidonic acid
a. None
b. A few mg
c. Less than 300 mg
d. At least 800 mg
a. Corn
b. Olives
c. Roasted turkey
d. Roasted peanuts
a. Fatty fish
b. Fatty meat
c. Endogenous synthesis
d. Monounsaturated and polyunsaturated fatty acids
a. raise LDL and lower HDL.
b. inhibit absorption of dietary cholesterol.
c. inhibit absorption of “bad” cholesterol.
d. enhance absorption of omega-3 fatty acids.
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a. Cholesterol
b. Triglycerides
c. Essential fatty acids
d. Nonessential fatty acids
a. Synthesized by the body
b. No relation to heart disease
c. Recommended intake is zero
d. No function in the human body
a. Only about 10% of the body’s total cholesterol is extracellular
b. “Bad” cholesterol is a form of cholesterol found in plant foods
c. “Good” cholesterol is a form of cholesterol found in plant foods
d. Exogenous cholesterol absorption is reduced by lecithin supplements
a. It is absorbed directly into the blood
b. It is a precursor for bile and vitamin D synthesis
c. It is not formed in the body when provided by the diet
d. It is found in abundance in tropical fats such as palm oil
a. Its Daily Value is 300 mg
b. Its structure is similar to that of lecithin
c. Most of the body’s cholesterol is found circulating in the bloodstream
d. The amount consumed in the diet usually exceeds the amount synthesized in the
body
a. bile.
b. glucose.
c. vitamin D.
d. sex hormones.
a. Synthesized into bile
b. Excreted in the feces
c. Accumulates on walls of veins
d. Accumulates on walls of arteries
Questions for Section 5.3 Digestion, Absorption, and Transport of Lipids
a. Lipophilic
b. Lipophobic
c. Glycerophilic
d. Glycerophobic
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a. Gastric lipase plays a significant role in fat digestion in adults
b. Intestinal mucosal lipase is responsible for most dietary fat digestion
c. Salivary gland lipase (lingual lipase) plays an active role in fat digestion in infants
d. Pancreatic lipase hydrolyzes most dietary triglycerides completely to glycerol and
free fatty acids
a. Stored in the gallbladder
b. Synthesized from cholesterol
c. Manufactured by the gallbladder
d. Released into the small intestine whenever fat is present
a. enzymes.
b. hormones.
c. detergents.
d. chylomicrons.
a. Mouth
b. Stomach
c. Small intestine
d. Large intestine
a. liver.
b. intestinal cells.
c. lymphatic system.
d. storage compartment of plant seeds.
a. It denatures cholesterol in the stomach
b. It hydrolyzes cholesterol in the intestinal tract
c. It traps cholesterol in the intestinal tract and thus inhibits its absorption
d. It enhances excretion of bile leading to increased cholesterol turnover
a. fat only.
b. all nutrients.
c. carbohydrate and fat only.
d. carbohydrate, fat, and protein only.
c 144(K) 83. What is the storage site of bile?
a. Liver
b. Pancreas
c. Gallbladder
d. Intestinal epithelial cells
a. micelles.
b. chylomicrons.
c. monolipomicrons.
d. endogenous bilayer aggregates.
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a. Glycerol
b. Long-chain fatty acids
c. Short-chain fatty acids
d. Medium-chain fatty acids
particles known as
a. micelles.
b. chylomicrons.
c. low-density lipoproteins.
d. very-low-density lipoproteins.
bowl of oatmeal every morning to help lower her blood cholesterol. After about a month
of following this routine, her cholesterol declined about 5 points. Which of the following
is the most likely explanation for this effect?
a. Oatmeal is a low-fat food and inhibits the body’s synthesis of cholesterol
b. Oatmeal is high in complex fibers that inhibit cholesterol-synthesizing enzymes
c. Oatmeal consumed on a regular basis suppresses the craving for high-cholesterol
foods
d. Oatmeal is high in soluble fibers that trap bile, causing the body to use more
cholesterol for bile replacement
a. Chylomicron conversion to LDLs and HDLs
b. Recycling of bile from the intestine to the liver
c. Hormonal control of pancreatic digestive secretions
d. Liver secretion of eicosanoids that promote absorption of eicosanoid precursors
a. Chylomicron
b. High-density lipoprotein
c. Low-density lipoprotein
d. Very-low-density lipoprotein
a. less lipid.
b. less protein.
c. more cholesterol.
d. more carbohydrate.
b 146(K) 91. Which of the following lipoproteins contains the highest percentage of cholesterol?
a. Chylomicron
b. Low-density lipoprotein
c. High-density lipoprotein
d. Very-low-density lipoprotein
cholesterol levels?
a. Control body weight
b. Eat more insoluble fiber
c. Consume less saturated fat
d. Exercise intensely and frequently
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circulation?
a. Liver
b. Adipose
c. Arterial walls
d. Skeletal muscle
a. free fatty acids.
b. high-density lipoproteins.
c. low-density lipoproteins.
d. very low-density lipoproteins.
periphery?
a. Chylomicron
b. Low-density lipoprotein
c. High-density lipoprotein
d. Very-low density lipoprotein
a. triglycerides.
b. free fatty acids.
c. high-density lipoproteins.
d. very-low-density lipoproteins.
Questions for Section 5.4 Lipids in the Body
a. build muscle tissue.
b. regulate blood glucose levels.
c. protect vital organs against shock.
d. provide precursors for glucose synthesis.
a. Lecithin
b. Cholesterol
c. Stearic acid
d. Linoleic acid
a. Oleic acid
b. Linoleic acid
c. Palmitic acid
d. Linolenic acid
a. Acetic acid
b. Palmitic acid
c. Linoleic acid
d. Docosahexaenoic acid
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a. 1-carbon fragments
b. 2-carbon fragments
c. 4-carbon fragments
d. 7-carbon fragments
a. Glucose
b. Hormones
c. Fatty acids
d. Cholesterol
a. arachidonic acid.
b. certain eicosanoids.
c. certain saturated fatty acids.
d. certain unsaturated fatty acids.
a. Fish only
b. Beef only
c. Plants only
d. Fish, beef, and plants
a. Steroids
b. Short-chain fatty acids
c. Medium-chain saturated fatty acids
d. Long-chain polyunsaturated fatty acids
a. The enzyme’s activity is reduced by high-fat diets
b. The enzyme’s activity is increased by signals from epinephrine and glucagon
c. The enzyme works to promote uptake of circulating triglycerides into storage
triglycerides
d. The enzyme is involved in release of free fatty acids from stored triglyceride into the
bloodstream
a. Synthesizes lipoproteins in liver cells
b. Synthesizes triglycerides in adipose cells
c. Assembles lipid particles into chylomicrons
d. Hydrolyzes blood triglycerides for uptake into cells
a. Cholesterol is stored primarily on the surface of veins
b. High-density lipoproteins represent the major transport vehicle for delivering fat to
the adipose cells
c. Fat storage is highly efficient due to the rapid uptake of the intact triglyceride
molecule by adipose cells
d. Triglycerides in the blood must first be broken down to monoglycerides, fatty acids,
and glycerol prior to uptake by the adipose cells
