Understanding the Composition of Fats in Biomolecular Components

This quiz explores the differences in chemical composition between fats, highlighting factors such as fatty acids, presence of nitrogen groups, and the role of phosphate groups. It also touches on the characteristics of lipids, testing methods, and the distinction between lipids and amino acids. The questions prompt learners to identify key components of various food items and understand fundamental concepts related to fats and lipids.

• Fats
• Chemical Composition
• Lipids
• Biomolecular Components
• Quiz

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1. 1.3.4 Biomolecular Components Follow-Me iQuiz

2. Q. How may one fat differ from another, in terms of chemical composition? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

3. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

4. Q. True or False. Lipids are made of amino acids. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

5. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

6. Q. True or False. All vitamins are fat soluble. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

7. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

8. Q. True or False. Eggs are a good source of fat in the diet. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

9. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

10. Q. What food in a students lunch (a tuna and sweetcorn sandwich, an apple and a bag of crisps) is a good source of protein? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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12. Q. What food in a students lunch (a tuna and sweetcorn sandwich, an apple and a bag of crisps) is a good source of fat? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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14. Q. Suggest one food in the lunch (a tuna and sweetcorn sandwich, an apple and a bag of crisps) that contains a water- soluble vitamin. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

15. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

16. Q. Name one water-soluble vitamin. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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18. Q. Proteins always contain the elements carbon, hydrogen, oxygen and 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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20. Q. An example of a fat-soluble vitamin is 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

21. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

22. Q. A solution used to test for the presence of glucose is 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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24. Q. Was heat necessary to test a food for starch? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

25. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

26. Q. Give two good sources of protein in the human diet. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

27. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

28. Q. Name a test or the solution(s) that is (are) used to detect protein in a food source. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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30. Q. Glucose is an example of which type of biomolecule? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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32. Q. The same elements are found in carbohydrates and fats. Name these elements. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

33. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

34. Q. State one way in which carbohydrates differ from fats. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

35. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

36. Q. How do phospholipids differ from other lipids? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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38. Q. State one way in which an oil differs from a fat. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

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40. Q. What is a triglyceride? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

41. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

42. Q. For which purpose did you use Brown paper or Sudan III in food testing? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

43. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

44. Q. How many common amino acids are found in proteins? 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

45. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

46. Q. State a use for a water bath in biological investigations. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

47. CONGRATULATIONS Please CLICK on THIS BOX for the Next Question Please CLICK on THIS BOX for the Next Question

48. Q. Give one way in which an amino acid differs from a monosaccharide, in terms of chemical composition. 20 Lean meat; Fish; Eggs 20 Lean meat; Fish; Eggs Contains N; Contains NH2; Contains COOH group Contains N; Contains NH2; Contains COOH group A; D; E; K Nitrogen A; D; E; K Nitrogen Crisps; Butter (on bread) Crisps; Butter (on bread) B or C No B or C No Different fatty acids; Some have phosphate (phosphorylated) Different fatty acids; Some have phosphate (phosphorylated) Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s Oil is liquid at room temperature or fat is solid; Oils are unsaturated Benedict s; Fehling s FALSE FALSE Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Biuret; Copper sulphate and sodium hydroxide Test for fat, lipid or oil Fat unit/molecule; Glycerol and three fatty acids Fat unit/molecule; Glycerol and three fatty acids They have one of the three fatty acids replaced with a phosphate group They have one of the three fatty acids replaced with a phosphate group Bread; Sweetcorn; Apple Bread; Sweetcorn; Apple Hydrogen and oxygen not in 2:1 ratio Hydrogen and oxygen not in 2:1 ratio Carbohydrate; Monosaccharide; Sugar TRUE Carbohydrate; Monosaccharide; Sugar TRUE Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Keep temperature constant; To vary temperature; Denaturing enzyme; Heating Carbon, Hydrogen, Oxygen Tuna Carbon, Hydrogen, Oxygen Tuna

49. CONGRATULATIONS You re Brilliant

50. Incorrect Please CLICK on THIS BOX to Try Again Please CLICK on THIS BOX to Try Again