21. Polyunsaturated vegetable oils can be changed from liquids to : 1380608

21. Polyunsaturated vegetable oils can be changed from liquids to : 1380608.


21.  Polyunsaturated vegetable oils can be changed from liquids to solids by  
A.  adding more unsaturated fatty acids to the molecules.
B.  removing the glycerol portion of the molecules.
C.  decreasing the number of double covalent bonds in their fatty acids.
D.  removing hydrogens from the molecules.

22.  Phospholipids  
A.  are found in cell membranes.
B.  are used as an energy source by cells.
C.  can be modified to form cholesterol.
D.  are involved in the process of inflammation.
E.  are found inside organelles.

23.  About 95% of the lipids in the human diet are  
A.  cholesterol derivatives.
B.  lecithins.
C.  triglycerides.
D.  starches and other complex polysaccharides.
E.  phospholipids.

24.  Cholesterol  
A.  must be obtained from plants.
B.  can be manufactured by most tissues.
C.  is a hormone.
D.  is necessary for blood clotting.
E.  has no constructive function in the body.

25.  A student’s dietary intake includes 100 grams of fat and a total of 2000 kilocalories. What percentage of the total kilocalories in this student’s diet comes from fat?  
A.  10%
B.  20%
C.  37%
D.  45%
E.  50%

26.  Excess triglycerides are stored in adipose tissue. Adipose tissue functions  
A.  to assist the body in temperature homeostasis.
B.  pads and protects.
C.  energy storage.
D.  insulates.
E.  All of these choices are correct.

27.  Which of the following is an essential fatty acid?  
A.  lecithin
B.  linoleic acid
C.  stearic acid
D.  butyric acid
E.  hydrochloric acid

28.  Eicosanoids are involved in  
A.  inflammation.
B.  blood clotting.
C.  tissue repair.
D.  smooth muscle contraction.
E.  All of these choices are correct.

29.  An essential amino acid  
A.  can be formed from fats in the body.
B.  can be synthesized by the body if there is enough nitrogen.
C.  must be made from glucose.
D.  must be supplied in the diet.
E.  can not be converted to nonessential amino acids.

30.  Proteins regulate the acid-base balance of the blood by  
A.  acting as buffers.
B.  releasing nitrogen.
C.  transporting iron.
D.  binding sodium ions.
E.  removing carbon dioxide from the blood.



21. Polyunsaturated vegetable oils can be changed from liquids to : 1380608

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