Chapter 3 LIPIDS MCQs

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1. . Those agents which promote or speed up the rate of rancidity in fats and oils are called?





2. . Those agents which inhibit or retard the rate of rancidity in fats and oils are called_____.





3. . In Rancidity the______ are tie-up the peroxi radicals so that they are incapable of free radicals are formed.





4. . When small molecules of fats & oils are combined and form very large molecule, it is known as_____________.





5. . The symptoms of polymerization is______________.





6. . In Rancidity __________ is the beginning of bad flavor development in fats & oils.





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.





8. . Development of bad smell in fat/oil is due to?





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





10. . Saturated fatty acid contain_____bond?





11. . One example of a saturated fatty acid is______________.





12. . An example of unsaturated fatty acid is______________.





13. . An essential fatty acid is__________________.





14. . Example of PUFA is_____________.





15. . The ability of fats and oils to apply and spread over a surface is called____________.





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





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





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





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