1. . Fats and oils are commonly known as _____ because glycerol molecule has 3 hydroxyl (OH) groups, where fatty acids can be attached.
(A) Trichochloride
(B) Trisaccharide
(C) Triglyceride
(D) Tetraglyceride
2. . Saturated fatty acid contains _____ bond?
(A) Triple
(B) Double
(C) Single
(D) Four
3. . Yellow color of butter is due to?
(A) β-carotene
(B) Carotenoid
(C) Short chain fatty acid
(D) Glycerol
4. . For vegetable oil complete melting point is ________
(A) 59°C
(B) 49°C
(C) 39°C
(D) 79°C
5. . _________ is not a physical property of oil.
(A) Vision
(B) Hydrogenation
(C) Texture
(D) Aroma
6. . One example of a saturated fatty acid is ______________.
(A) Oleic acid
(B) Butyric acid
(C) Linoleic acid
(D) Glutamic acid
7. . An example of unsaturated fatty acid is ______________.
(A) Tartaric acid
(B) Oleic acid
(C) Stearic acid
(D) Capric acid
8. . An essential fatty acid is __________________.
(A) Malic acid
(B) Linoleic acid
(C) Stearic acid
(D) Palmitic acid
9. . Example of PUFA is ______________
(A) Palmitoleic acid
(B) DHA
(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) Specific gravity
(B) Hydrolysis
(C) Polymerization
(D) Oxidation
12. . Which of them is not a physical property of fats and oils?
(A) Esterification
(B) Plasticity
(C) Viscosity
(D) Oiliness
13. . Specific gravity of vegetable oil is varying from _____________
(A) 0.91-0.93
(B) 0.98-1.00
(C) 0.95-0.98
(D) 0.90-0.92
14. . ______ is comparison of weight of oil with same volume of water.
(A) Plasticity
(B) Density
(C) Refractive index
(D) Specific gravity
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.
(A) Isomerization
(B) Interesterification
(C) Esterification
(D) Polymerization
16. . The non-glycerides components of fats and oils are approximately ________ %.
(A) 1-2%
(B) 3-4%
(C) 2-3%
(D) 4-5%
17. . __________ are minor components found in natural fats and oils. These have high melting point, colorless, heat stable and inert in nature.
(A) Phospholipids
(B) Sterols
(C) Tocopherols
(D) Trace metals
18. . Greater number of carbon atoms in chain results in higher ________
(A) Stability
(B) Boiling point
(C) Freezing point
(D) Melting point
19. . Specific gravity is measured at temperature?
(A) 30°C
(B) 25°C
(C) 20°C
(D) 35°C
20. . Splitting of fatty acids from glycerol to produce free fatty acids in the presence of water is called?
(A) Hydrolysis
(B) Hydrogenation
(C) Rancidity
(D) Esterification
21. . Addition of O₂ to fatty acids is called?
(A) Degumming
(B) Hydrogenation
(C) Oxidation
(D) Rancidity
22. . Polymerization occurs at temp ________?
(A) 130-160°C
(B) 160-190°C
(C) 190-210°C
(D) 100-130°C
23. . Glyceride components in fat & oil _________ %
(A) 99-100%
(B) 95-96%
(C) 97-98%
(D) 91-92%
24. . In cis fatty acids hydrogen atoms are present in ______ direction.
(A) Left
(B) Opposite
(C) Right
(D) Same
25. . In trans fatty acids hydrogen atoms are present in ______ direction.
(A) Opposite
(B) Same
(C) Right
(D) Left
26. . Main source of bad odors in fat & oils is due to?
(A) Water
(B) Hydro-peroxide
(C) Per-oxide
(D) Sterol
27. . Trans fatty acids produce _______?
(A) HDL
(B) Good Cholesterol
(C) Rancidity
(D) LDL