Macronutrients .a. include carbohydrates and vitamins;b. should make up a small percentage of a healthful diet;c. are essential in minute amounts to help enzymes function;d. include carbohydrates, fats, and proteins;e. are synthesized by cells and not necessary to obtain from the diet

Manufacturers make vegetable oils solid or semisolid at room temperature by __________.

Some lipids are formed when fatty acids are linked to glycerol. These subunits are linked together by __________.

The fatty acid tails of a phospholipid are __________ because they __________.

How do the phospholipids in archaea differ from those in other cells?a. They have tails made of unsaturated fatty acids instead of saturated fatty acids.b. They do not contain hydrocarbon chains.c. They have isoprenoid tails instead of fatty acid tails.d. They have two hydrocarbon chains instead of three hydrocarbon chains.

Which of the following is true of unsaturated fats?a. They are more common in animals than in plants.b. They have double bonds in their fatty acid chains.c. They generally solidify at room temperature.d. They contain more hydrogen than do saturated fats having the same number of carbon atoms.

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