1 Commercially, liquid vegetable oils are converted to solid fats such as margar
ID: 635152 • Letter: 1
Question
1 Commercially, liquid vegetable oils are converted to solid fats such as margarine by....
hydrogenation
hydration
hydrolysis
oxidation
the esters of fatty acids
glycerol and the salts of fatty acids
glycerol and fatty acids
trans fats
True
False
4 Which of the following has the lowest melting point?
saturated fatty acid
monounsaturated fatty acid
polyunsaturated fatty acid
All of the above have the same melting point
5 What is the omega-n designation for arachidonic acid?
omega-3
omega-5
omega-6
omega-7
6 Triacylglycerols contain:
glucose
glycerol
3 fatty acid chains
phosphate
7 Fats have higher melting points than oils.
True
False
8 Most oils are found naturally in
animals
plants
the ocean
9 Hydrogenation of unsaturated fats produces saturated fats and trans fats.
True
False
hydrogenation
hydration
hydrolysis
oxidation
Explanation / Answer
1.hydrogenation
2.glycerol and fatty acids
3. true
4.saturated fatty acid
5.omega-5
6.glycerol
7.false
8.animals
9.true
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