31.Which of the following structural features of fatty acids determines : 1401565.
31.Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
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?
34.Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?
b.addition of BHT
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?
37.Which of the following has the highest percentage of its fat in saturated form?
38.Which of the following has the highest percentage of its fat in polyunsaturated form?
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?