1. . Those agents which promote or speed up the rate of rancidity in fats and oils are called?
(A) Anti-oxidant
(B) Per-oxide
(C) Hydro-peroxide
(D) Pro-oxidant
2. . Those agents which inhibit or retard the rate of rancidity in fats and oils are called_____.
(A) Anti-oxidant
(B) Per-oxide
(C) Hydro-peroxide
(D) Pro-oxidant
3. . In Rancidity the______ are tie-up the peroxi radicals so that they are incapable of free radicals are formed.
(A) Anti-oxidant
(B) Per-oxide
(C) Hydro-peroxide
(D) Pro-oxidant
4. . When small molecules of fats & oils are combined and form very large molecule, it is known as_____________.
(A) Interesterification
(B) Polymerization
(C) Oxidation
(D) Esterification
5. . The symptoms of polymerization is______________.
(A) Foaming
(B) Gums
(C) Increase viscosity
(D) All
6. . In Rancidity __________ is the beginning of bad flavor development in fats & oils.
(A) Peroxides
(B) Hydro peroxides
(C) Oxides
(D) Metal ions complex
7. . _______ is the reaction of lipid with water sometimes requires a catalyst, but results in the formation of free fatty acids and salts of free fatty acids.
(A) rancidity
(B) Hydrolytic rancidity
(C) Oxidative rancidity
(D) Oxidation
8. . Development of bad smell in fat/oil is due to?
(A) Putrefaction
(B) Esterification
(C) Rancidity
(D) Hydrogenation
9. . 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
10. . Saturated fatty acid contain_____bond?
(A) Single
(B) Double
(C) Triple
(D) Four
11. . One example of a saturated fatty acid is______________.
(A) Butyric acid
(B) Oleic acid
(C) Linoleic acid
(D) Glutamic acid
12. . An example of unsaturated fatty acid is______________.
(A) Oleic acid
(B) Tartaric acid
(C) Stearic acid
(D) Capric acid
13. . An essential fatty acid is__________________.
(A) Linoleic acid
(B) Malic acid
(C) Stearic acid
(D) Palmitic acid
14. . Example of PUFA is_____________.
(A) DHA
(B) Palmitoleic acid
(C) Oleic acid
(D) Erucic acid
15. . The ability of fats and oils to apply and spread over a surface is called____________.
(A) Plasticity
(B) Oiliness
(C) Specific gravity
(D) Viscosity
16. . Which of them is not a chemical property of fats and oils.
(A) Hydrolysis
(B) Specific gravity
(C) Polymerization
(D) Oxidation
17. . Which of them is not a physical property of fats and oils.
(A) Oiliness
(B) Plasticity
(C) Viscosity
(D) Esterification
18. . Greater number of carbon atoms in chain results in higher_________.
(A) Melting point
(B) Boiling point
(C) Freezing point
(D) Stability