Which of the Following Is a Characteristic of Lipids

Multiple Choice

Which of the following is a characteristic of lipids?

A) A quick way to spoil fats is by exposure to carbon dioxide
B) Typically, the shorter the carbon chain, the firmer the fat at 75°
C) Corn oil and sunflower are more prone to spoilage than palm kernel oil
D) Palm oil and coconut oil are very liquid due to their longer carbon chains