Chapter 3 CHARACTERISTICS OF OIL, FATS AND FATTY ACIDS MCQs

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1. . Fats and oils are commonly known as _____ because glycerol molecule has 3 hydroxyl (OH) groups, where fatty acids can be attached.





2. . Saturated fatty acid contains _____ bond?





3. . Yellow color of butter is due to?





4. . For vegetable oil complete melting point is ________





5. . _________ is not a physical property of oil.





6. . One example of a saturated fatty acid is ______________.





7. . An example of unsaturated fatty acid is ______________.





8. . An essential fatty acid is __________________.





9. . Example of PUFA is ______________





10. . The ability of fats and oils to apply and spread over a surface is called ______________





11. . Which of them is not a chemical property of fats and oils?





12. . Which of them is not a physical property of fats and oils?





13. . Specific gravity of vegetable oil is varying from _____________





14. . ______ is comparison of weight of oil with same volume of water.





15. . _______ is the process by which one molecule is transformed into another molecule which has exactly the same atoms, but the atoms have a different arrangement.





16. . The non-glycerides components of fats and oils are approximately ________ %.





17. . __________ are minor components found in natural fats and oils. These have high melting point, colorless, heat stable and inert in nature.





18. . Greater number of carbon atoms in chain results in higher ________





19. . Specific gravity is measured at temperature?





20. . Splitting of fatty acids from glycerol to produce free fatty acids in the presence of water is called?





21. . Addition of O₂ to fatty acids is called?





22. . Polymerization occurs at temp ________?





23. . Glyceride components in fat & oil _________ %





24. . In cis fatty acids hydrogen atoms are present in ______ direction.





25. . In trans fatty acids hydrogen atoms are present in ______ direction.





26. . Main source of bad odors in fat & oils is due to?





27. . Trans fatty acids produce _______?





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