13. Which of the following statements about fats and fatty acids isincorrect? A) Saturated fats tend to have higher melting points than unsaturated fats. B) A fatty acid consists of a carboxyl group and a long hydrocarbon chain. C) Fats containing manycisdouble bonds have higher melting points than fats containing manytrans double bonds.
A. they are also called triacylglycerols B. they are also called triglycerides C. they are glycerol triesters D. they are fatty acid salts. D unsaturated fatty acids are structural components of A. both fats and oils B. neither fats nor oils.
1. Which of the following statements concerning unsaturated fats is correct: a. They are more common in animals than in plants (opposite) b. They have double bonds in the carbon chains of their fatty acids c. They generally solidify at room temperature d. They contain more hydrogen than saturated fats with the same number of carbons e. They have fewer fatty acid molecules …
· Trans fat consumption raises HDL cholesterol and lowers LDL cholesterol. b. Trans fat intake should be limited to no more than 5% of total calories. c. A product that contains 0.4 g of trans fats will show 0 grams on thelabel. d. They are present only in foods that contain partially hydrogenated oils. Incorrect; meats and dairy products ...
b. Fats are used to transport the fat-soluble vitamins, A D E and K. c. Fats are used as an emergency energy reserve in times of illness. d. Fats are the body's chief form of stored energy. 23.
a. In the body, fats are not used to form other compounds
A. Meat has the highest fat and protein content.
B. Eating fats will make you fat because your body cannot digest fats.
C. Carbon is the most important element.
A. The food we eat provides the fundamental material to keep our bodies functioning.
C. Proteins supply the building blocks of enzymes needed to control biochemical reactions.
D. Starch and cellulose are both easily digested by the body. C. Starch and cellulose are both made from glucose but have different linkages. Lactose intolerance is a condition shared by 80% of the world's population. People who suffer from this condition have difficulty digesting dairy products because they.