1. Which type of fat would more likely be solid at room temperature? A. a fat...
1. Which type of fat would more likely be solid at room temperature?
A. a fat that is high in saturated fatty acids
B. a fat that is high in monounsaturated fatty acids
C. a fat that is high in polyunsaturated fatty acids
D. They would all be solid at room temperature.
2. Which is a classified as a “sugar alcohol?”
A. sucrose
B. galactose
C. fructose
D. xylitol
3. A chylomicron has an outermost layer of
A. triglycerides.
B. phospholipids.
C.cholesterol.
D. triglycerides.
4. Which food has the least amount of lactose per serving??
A. ice cream
B. aged cheese
C. condensed milk
D. yogurt
Homework Answers
Which type of fat would more likely be solid at room temperature?
All animal fats mostly saturated fatty acids are solids at room temperature,
Which is a classified as a “sugar alcohol?”
Xylitol is a sugar alcohol
A chylomicron has an outermost layer of
Cholesterol
Which food has the least amount of lactose per serving??
condensed milk
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1. Which type of fat would more likely be solid at room
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4. The triglycerides in animals tend to be solids (ie., fats) at room temperature whereas the triglycerides in plants tend to be liquids (i.e., oils) at room temperature. Based on this fact, what can you conclude about the characteristics of the fatty acids in animal triglycerides compared to the fatty acids in plant triglycerides? 5. Peanut oil contains a high percentage of monounsaturated triglycerides whereas vegetable oil contains a higher percentage of polyunsaturated triacylglycerols. A bottle of peanut oil and...
d. stored as free fatty acids in the musele tissue 8. soybean and sunflower oils are good source of a. saturated fatty acids b. monounsaturated fatty acids d. mixture of b and c c. polyunsaturated fatty acids Food industry uses lecithin as an a. preservative b. antioxidant c. emulsifier d. all of the above 9. Fasting blood cholesterol range between -(mg/dl) a. 130-160 b. 200-240 c. 150-2900 d. 40-80 (40) Answer the following questions How phospholipids differ from triglycerides in...
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need help with 93-100
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