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 attach.





2. . Saturated fatty acid contain_____bond?





3. . Yellow color of butter is due to ?





4. . For vegetables 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. . ______ is comparison of weight of oil with same volume of water.





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.





15. . The non-glycerides components of fats and oils are approximately__________%.





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





17. . Greater number of carbon atoms in chain results in higher_________.





18. . Specific gravity is measured at temperature?





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





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





21. . Polymerization occurs at temp ________?





22. . Glyceride components in fat & oil _________ %.





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





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





25. . Cis fatty acids produce ________?





26. . Trans fatty acids produce _______?





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