Unsaturated fats a. have double bonds in their fatty acid chains. b. have fewer fatty acid molecules per fat molecule. c. are associated with greater health risks than are saturated fats. d. are more common in animals than in plants.

What makes a fatty acid an acid? a. It does not dissolve in water. b. It is capable of bonding with other molecules to form a fat. c. It has a carboxyl group that can donate an H+ to a solution. d. It contains only two oxygen atoms.

Cooking oil lipids consist of long, unsaturated hydrocarbon chains. Would you expect these molecules to form membranes spontaneously? Why or why not? Describe, on a molecular level, how you would expect these lipids to behave in water.

Which of the following terms is least like the others? a. monosaccharide; b. phospholipid; c. fat; d. steroid; e. lipid

The main constituents of the plasma membrane are . a. carbohydrates and lipids; b. proteins and phospholipids; c. fats and carbohydrates; d. fatty acids and nucleic acids

Which of the following substances is a major component of the cell membrane of a fungus? a. cellulose b. chitin c. cholesterol d. phospholipids

A fat molecule consists of . a. carbohydrates and proteins; b. complex carbohydrates only; c. saturated oxygen atoms; d. a carbon skeleton and fatty acids

Another aspect of the Nurses' Health Study looked at the percentage of change in the risk of coronary heart disease associated with substituting one dietary component for another. These results estimated that replacement of 5% of energy from saturated fat in the diet with unsaturated fats would reduce the risk of heart disease by 42%, and that the replacement of 2% of energy from trans fat with unsaturated fats would reduce the risk by 53%. Explain what these numbers mean.