Biochemistry A Short Course 1st Edition By John L. Tymoczko – Test Bank

Multiple-Choice Questions

21.
Membrane lipids are primarily comprised of:
A) phospholipids. B) glycolipids. C) cholesterol. D) A and B. E) A, B, and C.
Ans: E Section: 11.3

22.
Which of the following is NOT a main function of lipids?
A) cell signaling
B) fuel source
C) structural rigidity of the cytoskeleton
D) membrane component
E) All of the above.
Ans: C Section: Introduction

23.
Octadecatrienoic acid has how many double bonds?
A) 0
B) 1
C) 2
D) 3
E) 4
Ans: D Section: 11.1

24.
An -3 fatty acid ____________.
A) has a methyl group at the carboxyl end of the fatty acid
B) has a methyl group on the third carbon of the chain
C) has a double bond the third carbon in from the carboxyl group
D) has a triple bond on the third carbon from the methyl end of the fatty acid
E) None of the above.
Ans: E Section: 11.1

25.
The notation 12:2 indicates which of the following about a fatty acid?
A) There are 12 carbons in the chain with two double bonds.
B) There are two 12-carbon chains for this fatty acid.
C) The second carbon has a fatty acid double bond.
D) The 12th carbon has a double bond.
E) There are two trans-double bonds on this 12-carbon fatty acid.
Ans: A Section: 11.1

26.
Which of the following is NOT correct concerning the structure given?

A) It is a component of biological membranes.
B) It is amphipathic.
C) It is a sphingolipid.
D) It is a phosphoglyceride.
E) It is phosphatidyl choline.
Ans: C Section: 11.3

27.
The longer the fatty acid the ________ the fatty acid.
A) more oxidized
B) lower the melting point of
C) higher the melting point of
D) more reduced
E) more double-bond containing
Ans: C Section: 11.1

28.
Palmitate has how many carbons in its chain?
A) 12
B) 14
C) 16
D) 20
E) 24
Ans: C Section: 11.1

29.
Unsaturations ________ melting points of fatty acids and their derivatives.
A) maintain
B) decrease
C) increase
D) are unrelated to
E) None of the above.
Ans: B Section: 11.1

30.
Eating ____________ increases the -3 fatty acids decreasing ___________.
A) arachidonic acid, cardiovascular disease
B) a low fat diet, cardiovascular disease
C) fatty fish, cardiovascular disease
D) shellfish, lung cancer
E) vegetable oils, blood pressure
Ans: C Section: 11.1