Match the following: A. Lauric acid is a, B. Oleic acid is a 1. Corn 2. Saturated fat C. Arachidonic acid is a 3. Mono unsaturated fat D. Palmitooeic acid is from 4. Nutmeg 5. Poly E. Linolenic acid is from unsaturated fat F. Stearic acid is from G. Myrisitic acid is from 6. Coconut oil 7. Butter 8. Animal fat 9. Meats , eggs H. Lauric acid is from I. Oleic acid is from and Fish J. Arachidonic acid is from 10. Olives and

The monosaccharides a-D-galactose and B-D-galactose are A. epimers B. furanoses C. anomers D. ketoses E. pentoses

Match the following sugars with their corresponding descriptions. A. Esculin J. 1. aldonitol G. rhamnose K cellobiose D. Melibiose E. saccharose C. raffinose H. trehalose F. Glucose B. Lactose Arabinose A. a pentose alcohol. B. a disaccharide consisting of glucose and galactose units linked by 3(1-4) glycosidic bond C. a trisaccharide consisting of galactose, fructose and glucose D. a disaccharide consisting of glucose and galactose units linked by a(1-6) glycosidic bond E. a disaccharide consisting of glucose and fructose linked by a1-32 glycosidic bond F. a monosaccharide under aldohexoses G. deoxymannose H. a disaccharide consisting of 2 glucose units linked by a(1-1) glycosidic bond I. glucoside of esculetin. J. a monosaccharide under aldopentoses K. a disaccharide consisting of 2 glucose units linked by B(1-4) glycosidic bond

1. A topping for ice cream contains fructose, hydrogenated soybean oil, salt, and cellulose. What types of chemicals are in it? Rank them from the healthiest/most nutritious to the least and explain your reasoning.

Schools are looking for a balanced food option to serve their students.   They are looking for food that has some carbohydrates, proteins, and lipids.   1. Identify food on the list that has some of each of the macromolecules. Bread, Butter, Candy, Egg White, Meat, Milk, Potato, Ripe Banana, or Unripe Banana. 2. Explain how you know that the food has the macromolecules.

Which of the following is considered beneficial to our health and recommended to consume more? 1. Saturated fat 2.LDL 3. HDL 4. Unsaturated fat 5. Cholesterol 6. Whole grain A. 2+4+6 B. 2+5+6 C. 3+4+6 D.2+3+4

What is the nomenclature for the fatty acid shown below?   A. 20:8(D5,6,8,9,11,12,14,15) B. 20:8(D6,7,9,10,12,13,15,16) C. 20:4(D5,8,11,14) D. 20:4(D6,9,12,15)

Which of the following is NOT essential fatty acids? A. Omega-3 fatty acid B. Alpha-linoleic acid C. Linoleic acid D. Saturated fatty acid

This bottle of whey protein powder:   a. can be stored at room temperature   b. was prepared by spray-drying liquid whey  c. is a balanced source of all 20 amino acids necessary for human cells to make proteins  d. is a by-product of the cheese-making process  e. is a prebiotic food rich in cellulose (dietary fiber)

Lugol's Solution is an indicator for the presence of… Select one: Sugar Fat Protein Starch