21.Which of the following does a triglyceride always contain?

a.3 water molecules

b.3 glycerols

c.3 fatty acids

d.3 acid groups

22.What type of fatty acid is found in high amounts in olive oil?

a.saturated

b.monounsaturated

c.polyunsaturated

d.partially hydrogenated

23.Which one of the following compounds is missing 4 or more hydrogen atoms?

a.monounsaturated fatty acid

b.polyunsaturated fatty acid

c.long-chain saturated fatty acid

d.short-chain saturated fatty acid

24.Which of the following foods should a person wishing to increase consumption of polyunsaturated fats choose?

a.coconut oil

b.beef products

c.vegetable oils

d.dairy products

25.The easiest way to increase intake of oleic acid is to consume more of which of the following oils?

a.lard oil

b.corn oil

c.olive oil

d.safflower oil

26.What is a triacylglyceride?

a.a triglyceride

b.a phospholipid

c.a partially hydrolyzed lipid

d.a lipid found only in cold-water fish

27.Which of the following is a feature of polyunsaturated fats?

a.low melting point

b.high melting point

c.solid at room temperature

d.solid at refrigerator temperature

28.Which of the following fats would be most solid at room temperature and most resistant to oxidation?

a.tropical oils

b.omega-3 enriched, trans-fat-free margarine

c.flaxseed oil

d.corn oil subjected to  full hydrogenation

29.Which of the following is known as tropical oil?

a.flaxseed oil

b.safflower oil

c.cocoa butter

d.conjugated linoleic acid

30.A major cause of rancidity of lipids in foods is exposure to which of the following external factors?

a.exposure to heat and oxygen

b.exposure to fluorescent lighting

c.exposure to freezer temperatures

d.exposure to enrichment additives