CHEM 108 Unit 10 Connect Questions

Match each mineral with the type of ion it forms in the body. Calcium: Phosphorus: - cation - anion

Calcium: cation Phosphorus: anion

Classify each vitamin correctly according to its solubility. Vitamin E: Vitamin C: - water soluble - fat soluble

Vitamin E: fat soluble Vitamin C: water soluble

True or false: It is possible to be overweight and malnourished.

true

______ is a component of all triglycerides.

glycerol

The complex set of chemical processes that are essential in maintaining life is called ______

metabolism

The identity and characteristics of a peptide depend on both the identity and the ______ of the amino acids in the peptide chain.

order

Excess glucose is polymerized to _______ with the help of insulin in the body.

glycogen

Condensation polymers made up of thousands of monosaccharide units are called _______.

polysaccharides

Foods that have been altered from their natural state by methods such as cooking, freezing, or the addition of chemicals are said to be _______

processed

Once incorporated into the peptide chain, the amino acids are known as amino acid ______.

residues

Match each type of amino acid side chain to the principle types of interactions it exhibits both with other amino acids and with its surrounding environment. side chains with -OH groups: acidic and basic side chains: nonpolar side chains: - ionic attractions - hydrogen bonding - London dispersion forces

side chains with -OH groups: hydrogen bonding acidic and basic side chains: ionic attractions nonpolar side chains: London dispersion forces

Which of the following options correctly describe oils and fats? Select all that apply. a. Many oils are of animal origin. b. Many oils are of plant origin. c. Oils and fats have similar chemical structures. d. Fats are unhealthy, while oils are healthy. e. Most oils are liquids at room temperature.

b. Many oils are of plant origin. c. Oils and fats have similar chemical structures. e. Most oils are liquids at room temperature.

A dipeptide is produced when the _____ group of one amino acid reacts with the _____ group of a second amino acid. The resulting bond between the two is known as a _____ bond. a. -COOH; -NH2; α-linkage b. -CONH; -NH2; peptide c. -COOH; -NH2; peptide d. -CONH, -COOH, peptide

c. -COOH; -NH2; peptide

According to data released in the 2005-2010 National Health and Nutrition Examination Survey, added sugars account for about ______ of the total nutritional Calories consumed by the average person in the United States. a. 5% b. 1% c. 13% d. 50%

c. 13%

According to data released in the 2005-2010 National Health and Nutrition Examination Survey, how many teaspoons of added sugar are people consuming daily on average? a. 11-16 tsp b. 23-30 tsp c. 17-22 tsp d. 4-10 tsp

c. 17-22 tsp

Carbohydrates are composed of carbon, hydrogen, and oxygen with the hydrogen and oxygen in a _____ ratio. Carbohydrate molecules are usually built of _____ containing carbon atoms and an oxygen atom. a. 1:2; rings b. 1:2; chains c. 2:1; rings d. 2:1; chains

c. 2:1; rings

How many amino acid residues are in a Gly-Ala-Asp polypeptide? a. 1 b. 2 c. 3

c. 3

Which form of sugar is the healthiest choice in a balanced diet? a. Glucose b. Sugars from natural sources c. Complex polysaccharides d. Refined sugar

c. Complex polysaccharides

Why must labeling indicate the quantity of trans fats in a particular food? a. These fats are toxic to humans. b. These fats provide more dietary calories than cis fats. c. Eating trans fats has been found to increase the risk of heart disease.

c. Eating trans fats has been found to increase the risk of heart disease.

A dipeptide is formed from two amino acids that are linked through a _____ bond, which is an example of an amide functional group. a. peptide b. amine c. hydrogen

a. peptide

The side chains of amino acid residues in proteins are responsible for interactions between different parts of the protein and between the protein and its environment. Side chains that are _______ interact strongly with water, while ______ side chains are hydrophobic. a. polar; nonpolar b. nonpolar; polar

a. polar; nonpolar

A _____ is a polyamide or polypeptide; that is, a polymer built from amino acid monomers. a. protein b. fatty acid c. polysaccharide d. lipid

a. protein

Food labels in many countries must list the amount of _____ fats present in foods as these fats have been shown to increase the risk of heart disease. a. trans b. unsaturated c. cis

a. trans

If a person does not consume enough calories from food to meet their metabolic needs they will suffer from _____. a. undernourishment b. malnutrition

a. undernourishment

Place the following artificial (synthetic) sweeteners in order of increasing sweetness, starting with the least sweet substance at the top of the list. saccharin aspartame sucralose

aspartame saccharin sucralose

Which of the following options correctly describe aspartame? Select all that apply. a. Aspartame is a disaccharide. b. Aspartame is a dipeptide. c. Aspartame is an artificial sweetener. d. Aspartame contains aspartic acid and glycine. e. Aspartame is a completely safe alternative to sugar.

b. Aspartame is a dipeptide. c. Aspartame is an artificial sweetener.

Triglycerides are formed in a chemical reaction between which two species? Select all that apply. a. Ethanol b. Glycerol c. Three fatty acids d. Three carbohydrates

b. Glycerol c. Three fatty acids

Which statements describe starch? Select all that apply. a. It has β-linkages between glucose units. b. It has α-linkages between glucose units. c. It cannot be digested by humans. d. It can be digested by humans.

b. It has α-linkages between glucose units. d. It can be digested by humans.

Match each type of bonding arrangement with its correct description. cis isomer: trans isomer: - H atoms attached to the carbon atoms are on the same side of the C=C bond. - H atoms attached to the carbon atoms are on opposite sides of the C=C bond.

cis isomer: H atoms attached to the carbon atoms are on the same side of the C=C bond. trans isomer: H atoms attached to the carbon atoms are on opposite sides of the C=C bond.

What type of linkage is created in the formation of a disaccharide? a. H-C-O b. O-C-O c. O-C-N d. C-O-C

d. C-O-C

What concerns about sugars should be addressed when planning your daily dietary intake? Select all that apply. a. Different types of sugars have different effects on the digestive system. The source of the sugar is important. b. Weight gain is the only issue that can be caused by consuming too much sugar. c. Sugars that occur naturally in foods are much healthier than sugar added to foods. d. Too much sugar in the diet can cause health issues such as type 2 diabetes and high blood pressure. e. The total amount of sugar consumed is more important than the type of sugar consumed.

d. Too much sugar in the diet can cause health issues such as type 2 diabetes and high blood pressure. e. The total amount of sugar consumed is more important than the type of sugar consumed.

The artificial sweetener composed of aspartic acid and phenylalanine is called ______. a. sucralose b. glucose c. saccharine d. aspartame

d. aspartame

Triglycerides and related compounds such as cholesterol and other steroids are classified as _______. a. carbohydrates b. fatty acids c. fats d. lipids e. oils

d. lipids

Monounsaturated fatty acids contain _____ double bond(s) in the hydrocarbon chain, whereas _____ fatty acids contain two or more double bonds in the hydrocarbon chain. a. no; polyunsaturated b. one; saturated c. no; saturated d. one; polyunsaturated

d. one; polyunsaturated

In most natural fatty acids the hydrogen atoms attached to the two carbons of the C=C double bond are on _____ side(s). This bonding arrangement is called _____. a. opposite; trans b. the same; trans c. opposite; cis d. the same; cis

d. the same; cis

A _____ is a compound formed from two amino acids.

dipeptide

True or false: High doses of Vitamin A have no effect on the body because it is water soluble and excreted through sweat or urine if it is in excess.

false

Consumption of vitamins in excessive quantities may lead to serious problems. Match the problems listed below to the vitamin that, when consumed in excess, leads to the given problem. Excessive consumption of vitamin A: Excessive consumption of vitamin D: - Blurred vision and liver damage - Heart and kidney damage

Excessive consumption of vitamin A: Blurred vision and liver damage Excessive consumption of vitamin D: Heart and kidney damage

Minerals may be classified according to how much of them you need in your diet. Match the following elements with their appropriate classification. Macrominerals: Microminerals: Trace minerals: - Fe, Cu, and Zn - I, F, Se, V, Cr, Mn, Co, Ni, Mo, B, Si, and Sn - Ca, P, Cl, K, S, Na, and Mg

Macrominerals: Ca, P, Cl, K, S, Na, and Mg Microminerals: Fe, Cu, and Zn Trace minerals: I, F, Se, V, Cr, Mn, Co, Ni, Mo, B, Si, and Sn

Match each type of fatty acid to the correct description. Saturated fatty acid Unsaturated fatty acid - Contains only single bonds between carbon atoms in the hydrocarbon chain - Contains at least one C=C bond between carbon atoms in the hydrocarbon chain

Saturated fatty acid: Contains only single bonds between carbon atoms in the hydrocarbon chain Unsaturated fatty acid: Contains at least one C=C bond between carbon atoms in the hydrocarbon chain

Match the type of fatty acid given below with its appropriate description. Saturated Monounsaturated Polyunsaturated - Contains only single bonds between carbon atoms in the hydrocarbon chain - Contains one C=C bond in the hydrocarbon chain - Contains two or more C=C bonds in the hydrocarbon chain

Saturated: Contains only single bonds between carbon atoms in the hydrocarbon chain Monounsaturated: Contains one C=C bond in the hydrocarbon chain Polyunsaturated: Contains two or more C=C bonds in the hydrocarbon chain

Vitamins are classed as being water- or fat-soluble. Match each of the following descriptions with its appropriate classification. Water-soluble: Fat- soluble: - Vitamins that contain almost exclusively C and H atoms in the molecular structure. - Vitamins that contain several OH groups in the molecular structure.

Water-soluble: Vitamins that contain several OH groups in the molecular structure. Fat-soluble: Vitamins that contain almost exclusively C and H atoms in the molecular structure.

Which of the following options correctly describe the two important structural features of fatty acids? Select all that apply. a. A carboxylic acid group at the end of the hydrocarbon chain b. A hydrocarbon chain that is typically made of 5-10 carbon atoms c. A hydrocarbon chain that is typically made of 12-24 carbon atoms d. A sulfonic acid group at the end of the hydrocarbon chain

a. A carboxylic acid group at the end of the hydrocarbon chain c. A hydrocarbon chain that is typically made of 12-24 carbon atoms

Which of the following options correctly describes a disaccharide? a. A disaccharide is a double sugar. b. A disaccharide is always composed of two identical monosaccharide units. c. Disaccharides are formed by joining two or more monosaccharide units together.

a. A disaccharide is a double sugar.

Which of the following options correctly describe monosaccharides? Select all that apply. a. A monosaccharide ring contains an oxygen atom. b. Monosaccharides contain twice as many oxygen atoms as hydrogen atoms. c. Monosaccharides contain a single ring that consists of four or five carbon atoms only. d. Monosaccharides are single sugars.

a. A monosaccharide ring contains an oxygen atom. d. Monosaccharides are single sugars.

Which of the following functional groups and structural characteristics are found in all amino acids? Select all that apply. a. A side chain designated as R b. Sulfonic acid c. Hydrogen atom d. Peptide bond e. Amine e. Carboxylic acid

a. A side chain designated as R c. Hydrogen atom e. Amine e. Carboxylic acid

Which of the following options correctly describe high-fructose corn syrup (HFCS)? Select all that apply. a. A typical blend of high-fructose corn syrup is about 55% fructose and 45% glucose. b. High-fructose corn syrup is produced by adding fructose to natural corn syrup. c. High-fructose corn syrup is obtained when sucrose in corn syrup is converted into fructose. d. High-fructose corn syrup is obtained by treating corn syrup with enzymes. e. High-fructose corn syrup is metabolized differently from sucrose and is therefore dangerous.

a. A typical blend of high-fructose corn syrup is about 55% fructose and 45% glucose. d. High-fructose corn syrup is obtained by treating corn syrup with enzymes.

Which of the following options correctly describe carbohydrates? Select all that apply. a. Carbohydrate molecules are usually built of rings of carbon atoms and an oxygen atom. b. Carbohydrates are hydrocarbons, containing only carbon and hydrogen. c. Carbohydrates contain carbon, hydrogen, and oxygen. d. Carbohydrates are esters of glycerol. e. Oxygen and hydrogen are always found in the same 2:1 ratio respectively.

a. Carbohydrate molecules are usually built of rings of carbon atoms and an oxygen atom. c. Carbohydrates contain carbon, hydrogen, and oxygen.

Which vitamins are lipid-soluble? Select all that apply. a. D b. A c. E d. K e. C

a. D b. A c. E d. K

Ions or ionic compounds that have a wide range of physiological functions are called ______. a. minerals b. coenzymes c. vitamins

a. minerals

Which of the following options correctly describe essential amino acids? Select all that apply. a. Essential amino acids cannot be synthesized by the body. b. These amino acids are required for protein synthesis. c. Essential amino acids are naturally occurring compounds. d. Essential amino acids are produced in the body.

a. Essential amino acids cannot be synthesized by the body. b. These amino acids are required for protein synthesis. c. Essential amino acids are naturally occurring compounds.

Which type of vitamin is more likely to cause damage if ingested in excess? a. Fat-soluble vitamins b. Water-soluble vitamins

a. Fat-soluble vitamins

Which of the following options correctly describe the hydrogenation of C=C double bonds in fatty acids? Select all that apply. a. Hydrogenation occurs in the presence of a metallic catalyst. b. Hydrogenation involves reaction of the fat with H2O. c. One or more C=C double bonds are converted into C-C single bonds. d. Hydrogenation increases the degree of unsaturation.

a. Hydrogenation occurs in the presence of a metallic catalyst. c. One or more C=C double bonds are converted into C-C single bonds.

Which of the following are essential amino acids? Select all that apply. a. Isoleucine b. Histidine c. Leucine d. Glycine e. Lysine

a. Isoleucine b. Histidine c. Leucine e. Lysine

Which of the following options correctly describe the structural characteristics that affect the solubility of vitamins? Select all that apply. a. Nonpolar vitamins are lipid-soluble. b. A vitamin that is composed primarily of carbon and hydrogen atoms will be lipid-soluble. c. A vitamin containing many -OH groups will be nonpolar. d. A vitamin containing many -OH groups will be more soluble in water than in lipids. e. Vitamins containing polar groups will be lipid-soluble.

a. Nonpolar vitamins are lipid-soluble. b. A vitamin that is composed primarily of carbon and hydrogen atoms will be lipid-soluble. d. A vitamin containing many -OH groups will be more soluble in water than in lipids.

Which of the following options correctly describe proteins? Select all that apply. a. Proteins are polyamides. b. Proteins are constructed from amino acid monomers. c. Proteins are polymers containing amino acids and monosaccharides. d. Proteins are polymers. e. Proteins are dipeptides.

a. Proteins are polyamides. b. Proteins are constructed from amino acid monomers. d. Proteins are polymers.

Lipids include _______. Select all that apply. a. Steroids b. Fats c. Disaccharides d. Oils e. Triglycerides

a. Steroids b. Fats d. Oils e. Triglycerides

Which of the following options correctly describe the structural make-up of triglycerides? Select all that apply. a. The three fatty acids that are used to make a triglyceride may be saturated or unsaturated. b. The three fatty acids that are used to make a triglyceride may all be different. c. The three fatty acids that are used to make a triglyceride must all be the same.

a. The three fatty acids that are used to make a triglyceride may be saturated or unsaturated. b. The three fatty acids that are used to make a triglyceride may all be different.

Which statements describe a fat? Select all that apply. a. They are mostly derived from animal sources. b. They are solid at room temperature. c. They are mostly derived from plant sources. d. They are liquid at room temperature.

a. They are mostly derived from animal sources. b. They are solid at room temperature.

Which of the following options correctly describe how amino acids link together to make peptides? Select all that apply. a. Three amino acids may combine to produce a variety of different peptides. b. Two peptides containing the same amino acids will always be the same. c. A dipeptide with the amino acid sequence glycine-alanine is different from an dipeptide with the sequence alanine-glycine. d. The order of the amino acids in a peptide has important consequences for its behavior.

a. Three amino acids may combine to produce a variety of different peptides. c. A dipeptide with the amino acid sequence glycine-alanine is different from an dipeptide with the sequence alanine-glycine. d. The order of the amino acids in a peptide has important consequences for its behavior.

Which of the following are micronutrients? Select all that apply. a. Vitamins b. Minerals c. Glucose d. Proteins e. Fatty acids

a. Vitamins b. Minerals

Which of the following are artificial, low-calorie sweeteners commonly used in the United States? Select all that apply. a. aspartame b. saccharin c. high-fructose corn syrup d. dextrose e. sucralose

a. aspartame b. saccharin e. sucralose

Glycerol ______. Select all that apply. a. combines with fatty acids to produce triglycerides b. is an alcohol c. is used in manufacturing soaps and lotions d. contains ester groups e. combines with amines to produce peptides

a. combines with fatty acids to produce triglycerides b. is an alcohol c. is used in manufacturing soaps and lotions

Triglycerides always contain three _____ functional groups. a. ester b. alcohol c. carboxylic acid d. alkene

a. ester

The primary sugar in corn syrup is _____, which is converted to _____ by treatment with enzymes to obtain HFCS. a. glucose; fructose b. galactose; fructose c. fructose; glucose d. glucose; galactose

a. glucose; fructose

Which of the following substances are sweeter than pure glucose? Select all that apply. a. honey b. maltose c. table sugar d. fructose e. lactose

a. honey c. table sugar d. fructose

Fatty acids include a nonpolar _____ chain and a polar _____ group. a. hydrocarbon; carboxylic acid b. ester; carboxylic acid c. carboxylic acid; hydrocarbon d. hydrocarbon; alcohol

a. hydrocarbon; carboxylic acid

A dipeptide ______. Select all that apply. a. is formed when two amino acids combine b. contains 2 NH2 and 2 COOH groups c. contains a peptide bond d. contains no free NH2 or COOH groups

a. is formed when two amino acids combine c. contains a peptide bond

Which of the following foods are rich sources of linoleic and linolenic acids? Select all that apply. a. leafy vegetables b. plant oils c. butter d. fish e. milk and cheese

a. leafy vegetables b. plant oils d. fish

Minerals may be classified according to how much of them you need in your diet. Minerals are classified as either _____, micro, or _____. a. macro; trace b. macro; mega c. mega; trace

a. macro; trace

Which of the following options correctly describe micronutrients? Select all that apply. a. Micronutrients are required in such tiny amounts that they are not essential in our diet. b. Micronutrients are substances that are required in miniscule amounts. c. Micronutrients are found in nearly all processed foods. d. Micronutrients are substances that are essential to life. e. Vitamins are micronutrients.

b. Micronutrients are substances that are required in miniscule amounts. d. Micronutrients are substances that are essential to life. e. Vitamins are micronutrients.

Which of the following options correctly describe the mineral iodine? Select all that apply. a. A lack of dietary iodine increases the body's metabolism. b. Most of the body's iodine is found in the thyroid gland. c. Iodine is a trace mineral. d. Most of the body's iodine is incorporated into the hormone thyroxine.

b. Most of the body's iodine is found in the thyroid gland. c. Iodine is a trace mineral. d. Most of the body's iodine is incorporated into the hormone thyroxine.

Which of the following statements correctly defines metabolism? a. The complex set of physical processes that are essential in maintaining life b. The complex set of chemical processes that are essential in maintaining life c. The conversion of food into energy

b. The complex set of chemical processes that are essential in maintaining life

Which of the following options correctly describe the formation of a disaccharide? Select all that apply. a. A disaccharide has an ester linkage between two monosaccharides. b. The formation of a disaccharide from two monosaccharide units is a condensation reaction. c. An O-C-O linkage is created when the two monosaccharides are joined together. d. A C-O-C linkage is created when the two monosaccharides are joined together.

b. The formation of a disaccharide from two monosaccharide units is a condensation reaction. d. A C-O-C linkage is created when the two monosaccharides are joined together.

Which of the following options correctly describe saturated fatty acids? Select all that apply. a. The hydrocarbon chain contains at least one C=C bond. b. The hydrocarbon chain contains only single bonds between the carbon atoms. c. Saturated fatty acids possess a CO2H group at the end of the hydrocarbon chain.

b. The hydrocarbon chain contains only single bonds between the carbon atoms. c. Saturated fatty acids possess a CO2H group at the end of the hydrocarbon chain.

Which of the following options correctly describe vitamins? Select all that apply. a. Large amounts of vitamins are required in the diet. b. Vitamins are essential for proper metabolic functioning. c. Vitamins are organic compounds with a wide range of physiological functions. d. Vitamins are essential for preventing disease.

b. Vitamins are essential for proper metabolic functioning. c. Vitamins are organic compounds with a wide range of physiological functions. d. Vitamins are essential for preventing disease.

Which of the following options correctly describe the levels and the roles of the minerals K+ and Na+ in the body? Select all that apply. a. Within the lymph and blood serum the concentration of K+ is greater than that of Na+. b. Within a cell the concentration of K+ is greater than that of Na+. c. K+ and Na+ are important for the rhythmic beating of the heart. d. K+ and Na+ have similar chemical properties and physiological functions.

b. Within a cell the concentration of K+ is greater than that of Na+. c. K+ and Na+ are important for the rhythmic beating of the heart. d. K+ and Na+ have similar chemical properties and physiological functions.

Polysaccharides ________. Select all that apply. a. are some of the least common carbohydrates b. are made by the condensation of thousands of monosaccharide units c. are composed of long chains of amino acids d. include starch, cellulose, and glycogen

b. are made by the condensation of thousands of monosaccharide units d. include starch, cellulose, and glycogen

Minerals required for proper metabolism include ______. Select all that apply. a. lithium b. calcium c. iron d. lead e. carbon

b. calcium c. iron

Minerals are ions or ionic compounds that have a wide range of physiological functions. The metals exist in the body as _____ and nonmetals typically are present as _____. a. anions; cations b. cations; anions

b. cations; anions

Hydrogenation of an oil _____ its degree of saturation and _____ its melting point. a. decreases; raises b. increases; raises c. decreases; lowers d. increases; lowers

b. increases; raises

Our bodies can synthesize almost all fatty acids from the foods we eat. The exceptions are _____ and _____ acids. a. oleic; linoleic b. linoleic; linolenic c. linoleic; lauric d. linolenic; lauric

b. linoleic; linolenic

Which of the following options correctly describes how excess glucose is dealt with in the human body? a. Excess glucose is always converted into fat in the human body. b. Excess glucose is stored in monosaccharide form in our muscles and liver. c. Excess glucose is polymerized to glycogen with the help of insulin and stored in our muscles and liver.

c. Excess glucose is polymerized to glycogen with the help of insulin and stored in our muscles and liver.

Which of the following options correctly describe the structures of starch and cellulose? Select all that apply. a. Starch contains β-linkages between its monosaccharides, whereas cellulose contains α-linkages only. b. Starch contains cyclic monosaccharide units, whereas cellulose contains straight chain monosaccharides. c. The structures of cellulose and starch differ in the orientations of the α (starch) and β (cellulose) linkages of the glucose units. d. The structures of cellulose and starch differ as they are constructed from different monosaccharides. e. Starch and cellulose are both constructed from glucose units.

c. The structures of cellulose and starch differ in the orientations of the α (starch) and β (cellulose) linkages of the glucose units. e. Starch and cellulose are both constructed from glucose units.

Which of the following options correctly describe the process of interesterification? Select all that apply. a. Interesterification between a low-melting and a high-melting triglyceride gives a product with the lower melting point. b. Interesterification is a reaction between two or more carbohydrates. c. The use of an enzyme for interesterification may reduce the BOD of the aqueous waste streams produced when using other catalysts. d. Interesterification may be carried out using a base as a catalyst.

c. The use of an enzyme for interesterification may reduce the BOD of the aqueous waste streams produced when using other catalysts. d. Interesterification may be carried out using a base as a catalyst.

____ are organic compounds that have a wide range of physiological functions. They are essential for good health, proper metabolic functioning, and preventing disease. a. Carbohydrates b. Minerals c. Vitamins

c. Vitamins

A _____ is formed by joining two monosaccharide units together. a. dipeptide b. polysaccharide c. disaccharide

c. disaccharide

Trans _____ are triglycerides that are composed of one or more trans fatty acids. a. carbohydrates b. monosaccharides c. fats

c. fats

Processed foods are _____. a. foods that have been produced from genetically modified crops b. foods that have been cultivated by humans rather than being allowed to grow naturally c. foods that have been altered from their natural state by various techniques

c. foods that have been altered from their natural state by various techniques

A process where two fatty acids on two or more triglycerides are scrambled to produce a set of new triglycerides is known as _____. a. partial hydrogenation b. cross esterification c. interesterification d. esterification

c. interesterification

A single sugar containing a single ring consisting of four or five carbon atoms and one oxygen atom is called a _____. a. disaccharide b. monomers c. monosaccharide d. polysaccharide

c. monosaccharide

Glycerol reacts with three molecules of fatty acids to produce _____. a. trisaccharides b. oils c. triglycerides d. carbohydrates

c. triglycerides

Molecules that are made from the reaction of three fatty acids and a glycerol molecule always contain three ester functional groups. These molecules are known as _____. a. alcohols b. carbohydrates c. triglycerides

c. triglycerides

Rank the following sweeteners in order of increasing sweetness, starting with the least sweet substance at the top of the list. table sugar (sucrose) glucose honey fructose lactose

lactose glucose honey table sugar (sucrose) fructose

Trans fats are ______ that are made from the reaction of three trans fatty acids and a molecule of glycerol.

triglycerides/lipids