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Fat Trivia Quiz Questions With Answers

Interesting trivia quiz questions about fat

 

Fat Trivia Quiz Questions With Answers
 

What is fat?
A: Fats are one of the three main macronutrients, along with carbohydrates and proteins.

Fat molecules consist of primarily of what?
A: Carbon and hydrogen atoms and are therefore hydrophobic and are soluble in organic solvents and insoluble in water.

The terms lipid, oil, and fat are often what?
A: Confused.

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 unsaturated what?
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 (in the broad sense) may be used in food science as what?
A: A synonym for lipid.

 

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 nutrition?
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 what?
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?
A: Hydrogenation.

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 what?
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.

Animal fats tallow and lard are high in saturated fatty acid content and are what?
A: Solids.

 Olive and linseed oils are unsaturated and what?
A: Liquid.

Fats serve both as energy sources for the body, and as what?
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?
A: 9.

Fats are broken down in the healthy body to release what constituents?
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 what?
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?
A: Chain.

 

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?
A; 55–80%.

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 what?
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.

 

Despite long-standing assertions to the contrary, fatty acids can also be used as a source of fuel for what type of cells?
A: Brain cells.

Vitamins A, D, E, and K are fat-soluble, meaning they can only be digested, absorbed, and transported in conjunction with what?
A: Fats.

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.

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