Comprehension-Level Multiple-Choice Items

Which statement about spreadable margarines made from polyunsaturated oils is true?

Question

Comprehension-Level Multiple-Choice Items​

Which statement about spreadable margarines made from polyunsaturated oils is true?​

BlackTom AI · Accepted Answer

Topic focus: spreadable margarines made from polyunsaturated oils and what happens during processing.
Option 1: 'If the label reads “0 g trans fat,” this guarantees the product is completely trans fat free.' This is a common misconception. Products can be labeled 0 g trans fat even if small amounts of trans fat are present, because regulations allow labeling if trans fat content is below a certain threshold per serving. So this statement is inaccurate as a guarantee.
Option 2: 'The oil remains a liquid at lower temperatures after the hydrogen is added.' Hydrogenation makes many fatty acids more saturated, which typically raises the melting point; thus the fat is more solid at lower temperatures. Therefore this claim is incorrect.
Option 3: 'The margarine becomes less saturated than the original oil.' Hydrogenation adds hydrogen to unsaturated fatty acids, increasing saturation. Consequently, the margarine is not less saturated; this statement contradicts the chemical process, making it false.
Option 4: 'Hydrogen is forced into the oil and some of the unsaturated fatty acids accept it.' This describes hydrogenation, where hydrogen gas is added to carbon–carbon double bonds in unsaturated fats, converting them toward saturation. Some configurations may also form trans fats depending on the now-saturated geometry, but the core idea that hydrogen is added to the oil and accepts it by the fatty acids is accurate for hydrogenation.
Option 5: 'The oil is treated with preservative additives such as BHA and BHT during processing.' While antioxidants like BHA and BHT may be used in some foods, the defining processing step for spreadable margarines from polyunsaturated oils is hydrogenation, not a requirement to use specific preservatives. So this statement describes a different processing aspect and is not the defining truth about hydrogenated spreadable margarines.
In summary, the statements that misrepresent the chemistry (Options 1, 2, 3, and 5) are incorrect, whereas the statement describing the core hydrogenation process (Option 4) accurately reflects what happens when polyunsaturated oils are hydrogenated to create spreadable margarine.

Comprehension-Level Multiple-Choice Items Which statement about spreadable margarines made from polyunsaturated oils is true?单项选择题

类似问题

Hydrogenation may affect not only the essential fatty acids in oils but also certain vitamins, decreasing their activity in the body.

Trans fats can be created by the process of hydrogenation.

The process of adding hydrogen to an unsaturated fatty acid and creating a more solid fat is called

The process of _______ changes the double bonds in unsaturated fatty acids into single bonds, giving the fat a more solid consistency.

The process of adding hydrogen to liquid unsaturated fats to produce margarine and shortening is an example of:

Question at position 8 An excess of growth hormone (GH) before puberty can result in the development ofgigantism.Graves' disease.acromegaly.pituitary dwarfism.Clear my selection

Question at position 6 The most abundant supporting cells in the central nervous system are called Question Blank 1 of 1[input].

Question at position 5 In the eye, the lens functions tofocus light on the retina at the back of the eye.protect the surface of the eye.increase vision in low-light conditions.move the eye side to side.Clear my selection

更多留学生实用工具

智能学习助手

风格化写作助手

论文查重助手

文献引用助手

课堂转译助手

课堂笔记助手

Quiz搜索助手

学校历年真题

智能刷题助手

智能匹配练习

希望你的学习变得更简单

Comprehension-Level Multiple-Choice Items​ Which statement about spreadable margarines made from polyunsaturated oils is true?​单项选择题