31.Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?

a.chain length

b.number of double bonds

c.position of first saturated bond

d.size of adjacent fatty acids on the triglyceride molecule

32.Which of the following is a factor that determines the hardness of a fat at a given temperature?

a.origin of the fat

b.degree of saturation

c.number of acid groups

d.number of oxygen atoms

33.When stored at room temperature in loosely capped containers, which of the following dietary lipids would turn rancid in the shortest time?

a.lard

b.peanut oil

c.soybean oil

d.coconut oil

34.Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?

a.refrigeration

b.addition of BHT

c.partial hydrogenation

d.addition of phosphorus

35.Which of the following are all methods used by food processors to stabilize the lipids in food products?

a.refrigeration, hydrogenation, oxidization

b.refrigeration, hydrogenation, tightly sealed packaging

c.refrigeration, metallic packaging, BHT

d.refrigeration, oxidization, BHT

36.Which of the following sources would yield the softest lipids at room temperature?

a.lard

b.beef

c.pork

d.safflower

37.Which of the following has the highest percentage of its fat in saturated form?

a.butter

b.walnut oil

c.beef tallow

d.coconut oil

38.Which of the following has the highest percentage of its fat in polyunsaturated form?

a.butter

b.corn oil

c.beef tallow

d.coconut oil

39.Which of the following characteristics is shared by olive oil and canola oil?

a.Neither is liquid at room temperature.

b.Neither contains saturated fatty acids.

c.Both contain high levels of polyunsaturated fatty acids.

d.Both contain high levels of monounsaturated fatty acids.

40.Which of the following provides abundant amounts of omega-3 fatty acids?

a.palm oil

b.walnut oil

c.soybean oil

d.flaxseed oil