11.What is the simplest 18-carbon fatty acid?

a.stearic acid

b.linoleic acid

c.palmitic acid

d.linolenic acid

12.Which of the following represents a chief source of short-chain and medium-chain fatty acids?

a.fish

b.eggs

c.dairy

d.soybeans

13.How many hydrogen atoms are attached to each carbon adjacent to a double bond?

a.1

b.2

c.4

d.6

14.What is the simplest fatty acid found in the diet?

a.oleic acid

b.acetic acid

c.linoleic acid

d.palmitic acid

15.Lipids differ in their degree of saturation or unsaturation due to their number of which of the following factors?

a.the number of amino acids

b.the number of double bonds

c.the number of saccharide units

d.the number of peptide linkages

16.Which of the following is a common dietary saturated fatty acid?

a.oleic acid

b.stearic acid

c.linolenic acid

d.arachidonic acid

17.Approximately how many carbons are contained in a medium-chain fatty acid?

a.2–4

b.6–10

c.12–22

d.24–26

18.Which of the following is a common source of medium-chain fatty acids?

a.fish oils

b.beef products

c.vegetable oils

d.dairy products

19.Which of the following describes a fatty acid that has 1 double bond?

a.saturated

b.hydrogenated

c.monounsaturated

d.polyunsaturated

20.Which of the following is a polyunsaturated fatty acid in foods?

a.oleic acid

b.acetic acid

c.stearic acid

d.linoleic acid