41.On which of the following lipids does the food industry often carries out the process of hydrogenation?

a.corn oil

b.olive oil

c.beef tallow

d.coconut oil

42.Which of the following is considered a major source of polyunsaturated fat?

a.corn oil

b.palm oil

c.peanut oil

d.chicken fat

43.Which of the following lipids contain(s) saturated fat?

a.butter only

b.soybean oil only

c.cottonseed oil only

d.butter, cottonseed oil, and soybean oil

44.Which of the following has the highest concentration of polyunsaturated fatty acids in relation to total fatty acids?

a.palm oil

b.olive oil

c.soybean oil

d.safflower oil

45.Which of the following characteristics differentiates fully hydrogenated fats from saturated fats?

a.They retain some double bonds.

b.They are more susceptible to oxidation.

c.They contain trans fatty acids.

d.They have a shorter shelf life.

46.To which part of the molecule are hydrogen atoms added during the process of fat hydrogenation?

a.oxygen

b.carbon

c.glycerol

d.other hydrogens

47.What is a conjugated linoleic acid?

a.a type of cis-fatty acid

b.a partially hydrogenated omega-6 lipid

c.a fatty acid with the chemical make-up of linoleic acid but with a different configuration

d.a fatty acid resulting from the partial hydrolysis of dietary phospholipids in the intestinal tract

48.Oil that is partially hydrogenated sometimes changes one or more of its double-bond configurations.  Which of the following is the correct change?

a.from cis to trans

b.from solid to liquid

c.from covalent to ionic

d.from saturated to unsaturated

49.Which of the following is descriptive of trans fatty acids?

a.They result from hydrogenation of saturated fatty acids.

b.They have a folded, U-shape formation.

c.They are made only from polyunsaturated fats.

d.They occur naturally in dairy products.

50.Which of the following describes a feature of cis-fatty acids and trans-fatty acids?

a.In nature, most double bonds are trans.

b.Hydrogenation converts trans-fatty acids to cis-fatty acids.

c.The conversion of cis-fatty acids to trans-fatty acids is inhibited by the presence of antioxidants.

d.In the body, trans-fatty acids are metabolized more like saturated fats than like unsaturated fats.