Fat Trivia Quiz Questions With Answers
What is fat?
A: Fats are one of the three main macronutrients, along with carbohydrates and proteins.
The terms lipid, oil, and fat are often what?
Lipid is the general term, though a lipid is not
necessarily a what?
A: A triglyceride.
Oil normally refers to a lipid with short or
A: Fatty acid chains that is liquid at room temperature.
Fat (in the strict sense) specifically refers to lipids
that are what?
A: Solids at room temperature.
Fat is an important foodstuff for what?
A: Many forms of life, and fats serve both structural and metabolic functions.
They are a necessary part of the
diet of most heterotrophs (including humans) and are the most energy what?
A: Dense, thus the most efficient form of energy storage.
Why are some fatty acids that are set free by the
digestion of fats are called essential?
A: Because they cannot be synthesized in the body from simpler constituents.
What are the two essential fatty acids (EFAs) in human
A: Alpha-linolenic acid (an omega-3 fatty acid) and linoleic acid (an omega-6 fatty acid).
Other lipids needed by the body can be what?
A: Synthesized from these and other fats.
Fats and other lipids are broken down in the body by
A: Enzymes called lipases produced in the pancreas.
Fats and oils are categorized according to what?
A: According to the number and bonding of the carbon atoms in the aliphatic chain.
Fats that are saturated fats have no what?
A: Double bonds between the carbons in the chain.
Unsaturated fats have one or more what?
A: Double bonded carbons in the chain.
Some oils and fats have multiple double bonds and are
therefore called what?
A: Polyunsaturated fats.
Unsaturated fats can be further divided into cis fats,
which are the what?
A: Most common in nature, and trans fats, which are rare in nature.
How can unsaturated fats be altered?
A: By reaction with hydrogen effected by a catalyst.
This action is called what?
Hydrogenation tends to break all the double bonds and
makes a what?
A: A fully saturated fat.
To make vegetable shortening, then, liquid cis-unsaturated
fats such as vegetable oils are what?
A: Hydrogenated to produce saturated fats.
Saturated fats have more desirable physical properties e.g., they melt at a desirable temperature (30–40 °C), and store well.
Polyunsaturated oils go rancid when they react with
A: Oxygen in the air.
Trans fats are generated during hydrogenation as
contaminants created by what?
A: An unwanted side reaction on the catalyst during partial hydrogenation.
Saturated fats can stack themselves in a closely packed
arrangement, so they can do what?
A: Solidify easily and are typically solid at room temperature.
Olive and linseed oils are unsaturated and what?
Fats serve both as energy sources for the body, and as
A: Stores for energy in excess of what the body needs immediately.
Each gram of fat when burned or metabolized releases
about how many food calories?
Fats are broken down in the healthy body to release
A: Glycerol and fatty acids.
Glycerol itself can be converted to glucose by what?
A: By the liver.
There are many different kinds of fats, but each is a
variation on what?
A: The same chemical structure.
All fats are derivatives of what?
A: Fatty acids and glycerol.
The properties of any specific fat molecule depend on
A: The particular fatty acids that constitute it.
Fatty acids form a family of compounds that are
composed of increasing numbers of what?
A: Carbon atoms linked into a zig-zag chain (hydrogen atoms to the side).
The more carbon atoms there are in any fatty acid, the
longer its “what”will be?
Long chains are more susceptible to intermolecular
forces of and so the longer ones melt at what?
A: A higher temperature (melting point).
What is the principal trans unsaturated fatty acid
often found in partially hydrogenated vegetable oils?
A: Elaidic acid.
Oleic acid is a cis unsaturated fatty acid making up
what percentage of olive oil?
Stearic acid is a saturated fatty acid found in what?
A: Animal fats and is the intended product in full hydrogenation.
Stearic acid is neither cis nor trans because it has
A: No carbon-carbon double bonds.
Long chain fats are exemplified by tallow (lard) whose
chains are how long?
A: 17 carbons.
Most fats found in food, whether vegetable or animal,
are made up of what?
A: Medium to long-chain fatty acids, usually of equal or nearly equal length.
Vitamins A, D, E, and K are fat-soluble, meaning they
can only be digested, absorbed, and transported in conjunction with what?
Fats play a vital role in maintaining what?
A: Healthy skin and hair, insulating body organs against shock, maintaining body temperature, and promoting healthy cell function.
Fat also serves as a useful buffer against what?
A: A host of diseases.