FBISE, NCP & NBF-aligned resources for Classes 9–12
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Biology Chapter 2 : Topic 4
Structure and Functions of Lipids
1 / 15
Lipids are mainly composed of:
Reasoning: Most lipids (fats and oils) are formed by fatty acids attached to glycerol.
2 / 15
Which property best distinguishes lipids from carbohydrates?
Reasoning: Lipids do not dissolve in water, unlike many carbohydrates.
3 / 15
Which biomolecule serves as the body's major long-term energy reserve?
Reasoning: Lipids store large amounts of energy for future use.
4 / 15
A hibernating animal survives for months mainly by utilizing stored:
Reasoning: Fat reserves provide long-term energy during periods of inactivity.
5 / 15
Which cell structure contains a large amount of lipids?
Reasoning: Cell membranes are largely made of phospholipids.
6 / 15
Which function of lipids helps maintain body temperature in cold weather?
Reasoning: Fat layers under the skin reduce heat loss.
7 / 15
Which of the following is the richest source of lipids?
Reasoning: Butter contains a high proportion of fats.
8 / 15
A student consumes a diet rich in oils and butter. Which biomolecule is being consumed in the greatest amount?
Reasoning: Oils and butter are major sources of lipids.
9 / 15
Which pair is correctly matched?
Reasoning: Lipids primarily function in long-term energy storage.
10 / 15
Which statement about lipids is correct?
Reasoning: Phospholipids are essential structural components of membranes.
11 / 15
Why do living organisms store excess energy as lipids instead of carbohydrates?
Reasoning: Lipids are more energy-dense than carbohydrates.
12 / 15
Which food is primarily a plant source of lipids?
Reasoning: Vegetable oils are plant-derived lipid sources.
13 / 15
A person lacking sufficient body fat may have difficulty with:
Reasoning: Fat helps insulate the body against temperature changes.
14 / 15
Which of the following is NOT a function of lipids?
Reasoning: Genetic information is stored by DNA, not lipids.
15 / 15
The basic structural units of most lipids are:
Reasoning: Lipids are commonly formed from fatty acids attached to glycerol.
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