1. . Fats and oils are commonly known as _____ because glycerol molecule has 3 hydroxyl (OH) groups, where fatty acids can be attach.
(A) Trichochloride
(B) Trisaccharide
(C) Tetraglyceride
(D) Triglyceride
2. . Saturated fatty acid contain_____bond?
(A) Single
(B) Double
(C) Triple
(D) Four
3. . Yellow color of butter is due to ?
(A) β-carotene
(B) Carotenoid
(C) Short chain fatty Acid
(D) Glycerol
4. . For vegetables oil complete melting point is ________
(A) 59ᵒC
(B) 39ᵒC
(C) 49ᵒC
(D) 79ᵒC
5. . _________is not a physical property of oil.
(A) Vision
(B) Aroma
(C) Texture
(D) Hydrogenation
6. . One example of a saturated fatty acid is______________.
(A) Butyric acid
(B) Oleic acid
(C) Linoleic acid
(D) Glutamic acid
7. . An example of unsaturated fatty acid is______________.
(A) Oleic acid
(B) Tartaric acid
(C) Stearic acid
(D) Capric acid
8. . An essential fatty acid is__________________.
(A) Linoleic acid
(B) Malic acid
(C) Stearic acid
(D) Palmitic acid
9. . Example of PUFA is_____________.
(A) DHA
(B) Palmitoleic acid
(C) Oleic acid
(D) Erucic acid
10. . The ability of fats and oils to apply and spread over a surface is called____________.
(A) Plasticity
(B) Oiliness
(C) Specific gravity
(D) Viscosity
11. . Which of them is not a chemical property of fats and oils.
(A) Hydrolysis
(B) Specific gravity
(C) Polymerization
(D) Oxidation
12. . Which of them is not a physical property of fats and oils.
(A) Oiliness
(B) Plasticity
(C) Viscosity
(D) Esterification
13. . ______ is comparison of weight of oil with same volume of water.
(A) Specific Gravity
(B) Density
(C) Refractive Index
(D) Plasticity
14. . _______ 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.
(A) Interesterification
(B) Isomerization
(C) Esterification
(D) Polymerization
15. . The non-glycerides components of fats and oils are approximately__________%.
(A) 1-2%
(B) 2-3%
(C) 3-4%
(D) 4-5%
16. . __________ are minor components found in natural fats and oils. These have high melting point, colorless, heat stable and inert in nature.
(A) Sterols
(B) Phospholipids
(C) Tocopherols
(D) Trace metals
17. . Greater number of carbon atoms in chain results in higher_________.
(A) Melting point
(B) Boiling point
(C) Freezing point
(D) Stability
18. . Specific gravity is measured at temperature?
(A) 25ᵒC
(B) 30ᵒC
(C) 20ᵒC
(D) 35ᵒC
19. . Splitting of fatty acids from glycerol to produce free fatty acids in the presence of water is called ?
(A) Hydrogenation
(B) Hydrolysis
(C) Rancidity
(D) Esterification
20. . Addition of O2 to fatty acids is called ?
(A) Oxidation
(B) Hydrogenation
(C) Degumming
(D) Rancidity
21. . Polymerization occurs at temp ________?
(A) 130-160ᵒC
(B) 100-130ᵒC
(C) 190-210ᵒC
(D) 160-190ᵒC
22. . Glyceride components in fat & oil _________ %.
(A) 97-98%
(B) 95-96%
(C) 99-100%
(D) 91-92%
23. . In cis fatty acids hydrogen atoms are present in ______ direction.
(A) Left
(B) Opposite
(C) Right
(D) Same
24. . Main source of bad odors in fat & oils is due to?
(A) Per-oxide
(B) Hydro-peroxide
(C) Water
(D) Sterol
25. . Cis fatty acids produce ________?
(A) Rancidity
(B) LDL
(C) HDL
(D) Bad Cholesterol
26. . Trans fatty acids produce _______?
(A) HDL
(B) LDL
(C) Rancidity
(D) Good Cholesterol