BIO 101 EXAM 1 NVCC STUDY GUIDE 2026
UPDATED QUESTIONS WITH VERIFIED
ANSWERS GRADED A+
⩥ Saturated Fats.
Answer: a fat molecule in which all carbons in the hydrocarbon tails are
connected by single bonds and the maximum number of hydrogen atoms
are attached to the carbon skeleton. solidify at room temperature and are
more commonly found in animal products. less healthy
⩥ Unsaturated Fats.
Answer: have one or more double bonds in the fatty acid tail, causing
them to have fewer then the maximum number of hydrogens. as a result,
the fatty acid tails to have a bend or kink at each double bond, giving the
molecule a twisted shape. this prevents them from stacking easily, so
they tend to be liquid at room temperature. higher amount in plant
products Ex. vegetable and fish oils. healthier.
⩥ Trans Fats.
Answer: unsaturated fatty acids produced by the partial hydrogenation of
vegetable oils and present in hardened vegetable oils, most margarines,
many commercial baked foods, and many fried foods. unhealthy,
increasing risk of heart disease, diabetes, and high blood pressure.
, ⩥ Hydrogenation.
Answer: the process of converting unsaturated fats to saturated fats by
adding hydrogen
⩥ Healthy Fats.
Answer: essential to a healthy diet. fats containing omega-3 fatty acids.
⩥ Omega-3 fatty acids.
Answer: a group of essential acids, consumption of which in the diet is
required for proper health. ex. fish, chicken, eggs, peanuts, and beans
⩥ What is wrong with this statement: Animal fats are saturated, whereas
plant fats are unsaturated..
Answer: animal and plant fats each contain both saturated and
unsaturated fats, but in different propertions.
⩥ Proteins.
Answer: a biological polymer constructed from amino acid monomers.
each kind in a cell has a unique structure and shape that allows it to
perform a specific function.
⩥ amino acid.
Answer: an organic molecule containing carboxyl group, an amino
group, a hydrogen atom, and a variable side group (also called a radical
UPDATED QUESTIONS WITH VERIFIED
ANSWERS GRADED A+
⩥ Saturated Fats.
Answer: a fat molecule in which all carbons in the hydrocarbon tails are
connected by single bonds and the maximum number of hydrogen atoms
are attached to the carbon skeleton. solidify at room temperature and are
more commonly found in animal products. less healthy
⩥ Unsaturated Fats.
Answer: have one or more double bonds in the fatty acid tail, causing
them to have fewer then the maximum number of hydrogens. as a result,
the fatty acid tails to have a bend or kink at each double bond, giving the
molecule a twisted shape. this prevents them from stacking easily, so
they tend to be liquid at room temperature. higher amount in plant
products Ex. vegetable and fish oils. healthier.
⩥ Trans Fats.
Answer: unsaturated fatty acids produced by the partial hydrogenation of
vegetable oils and present in hardened vegetable oils, most margarines,
many commercial baked foods, and many fried foods. unhealthy,
increasing risk of heart disease, diabetes, and high blood pressure.
, ⩥ Hydrogenation.
Answer: the process of converting unsaturated fats to saturated fats by
adding hydrogen
⩥ Healthy Fats.
Answer: essential to a healthy diet. fats containing omega-3 fatty acids.
⩥ Omega-3 fatty acids.
Answer: a group of essential acids, consumption of which in the diet is
required for proper health. ex. fish, chicken, eggs, peanuts, and beans
⩥ What is wrong with this statement: Animal fats are saturated, whereas
plant fats are unsaturated..
Answer: animal and plant fats each contain both saturated and
unsaturated fats, but in different propertions.
⩥ Proteins.
Answer: a biological polymer constructed from amino acid monomers.
each kind in a cell has a unique structure and shape that allows it to
perform a specific function.
⩥ amino acid.
Answer: an organic molecule containing carboxyl group, an amino
group, a hydrogen atom, and a variable side group (also called a radical
