Fats

Q.

Which of the following biomolecules are not strictly macromolecules?

1. Proteins

2. Lipids

3. Nucleic acids

4. Polysaccharides

Q.

Most animal lipids are composed of ______ fatty acids, whereas most plant lipids are composed of _______ fatty acids.

1. Unsaturated; saturated

2. Saturated; unsaturated

3. Saturated; saturated

4. Unsaturated; unsaturated

Q. Foods containing __________ are also called energy-giving foods.

1. Carbohydrates
2. Both A and B
3. Proteins
4. Fats

Q. Unsaturated fatty acids have _________.

1. Oleic acid
2. High melting point
3. One or more double bonds
4. Palmitic acid

Q.

Fats or triglycerides are formed by:

1. Condensation reaction between the carboxylic acid groups of glycerol and fatty acids

2. Polymerization of fatty acids

3. Condensation reaction leading to removal of -H groups from glycerol and the -OH group from fatty acids

4. The COOH group of glycerol and H of fatty acid

Q.

Match the following molecules with their subunits

Column I		Column II
1. Amino acid		a. Uridine
2. Nucleoside		b. Palmitate
3. Carbohydrate		c. Ribose
4. Fatty acid		d. Adenylic acid
		e. Alanine

1. 1.$\Rightarrow$ d, 2.$\Rightarrow$ c, 3.$\Rightarrow$ b, 4.$\Rightarrow$ a.

2. 1.$\Rightarrow$e, 2.$\Rightarrow$a, 3.$\Rightarrow$ c, 4.$\Rightarrow$b.

3. 1.$\Rightarrow$ c, 2.$\Rightarrow$ d, 3.$\Rightarrow$ a, 4.$\Rightarrow$ b.

4. 1.$\Rightarrow$ b, 2.$\Rightarrow$a, 3.$\Rightarrow$ d, 4.$\Rightarrow$ c.

Q. Why plant fats are liquid at room temperature while animals fats are solid?