Saponification value/number of an oil or fat is a measure of its (A) Fatty acid content (B) Degree of unsaturation of the fatty acids present in it (C) Average molecular weight (D) Insoluble fatty acid content

Saponification value/number of an oil or fat is a measure of its
(A) Fatty acid content
(B) Degree of unsaturation of the fatty acids present in it
(C) Average molecular weight
(D) Insoluble fatty acid content
by

1 Answer

Answer :

(C) Average molecular weight
by

Related questions

Saponification number indicates (A) Unsaturation in fat (B) Average M.W of fatty acid (C) Acetyl number (D) Acid number

Description : Saponification number indicates (A) Unsaturation in fat (B) Average M.W of fatty acid (C) Acetyl number (D) Acid number

Last Answer : Answer : B

High acid value of an oil or fat is an indication of (A) Storage under improper conditions (B) Absence of unsaturation (C) Its smaller molecular weight (D) None of these

Description : High acid value of an oil or fat is an indication of (A) Storage under improper conditions (B) Absence of unsaturation (C) Its smaller molecular weight (D) None of these

Last Answer : (A) Storage under improper conditions

The degree of unsaturation of a fat can be determined by means of its (a) Iodine number (b) Octane number (c) Saponification number (d) Melting point

Description : The degree of unsaturation of a fat can be determined by means of its (a) Iodine number (b) Octane number (c) Saponification number (d) Melting point

Last Answer : Iodine number

Saponification number is (A) mg of KOH required to saponify one gm of fat or oil (B) mg of KOH required to neutralize free fatty acids of one gms of fat (C) mg of KOH required to neutralize the acetic acid obtained by saponification of one gm of fat after it has been acetylated (D) None of these

Description : Saponification number is (A) mg of KOH required to saponify one gm of fat or oil (B) mg of KOH required to neutralize free fatty acids of one gms of fat (C) mg of KOH required to neutralize the acetic acid obtained by saponification of one gm of fat after it has been acetylated (D) None of these

Last Answer : Answer : C

Iodine number denotes (A) Degree of unsaturation (B) Saponification number (C) Acid number (D) Acetyl number

Description : Iodine number denotes (A) Degree of unsaturation (B) Saponification number (C) Acid number (D) Acetyl number

Last Answer : Answer : A

Pick out the wrong statement. Iodine value of an oil or fat is (A) The number of grams of iodine taken up by 100 gm of oil or fat (B) A measure of its unsaturation (C) Helpful in findings its adulteration & its suitability for making soap (D) Independent of the type of oil, whether it is drying or non-drying

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Last Answer : (D) Independent of the type of oil, whether it is drying or non-drying

Saponification number of an oil or fat (A) Gives an idea about its molecular weight (B) Is inversely proportional to its molecular weight (C) Detects its adulteration (D) All (A), (B) & (C)

Description : Saponification number of an oil or fat (A) Gives an idea about its molecular weight (B) Is inversely proportional to its molecular weight (C) Detects its adulteration (D) All (A), (B) & (C)

Last Answer : (D) All (A), (B) & (C)

The number of milliliters of 0.1 N KOH required to neutralize the insoluble fatty acids from 5 gms of fat is called (A) Acid number (B) Acetyl number (C) Halogenation (D) Polenske number

Description : The number of milliliters of 0.1 N KOH required to neutralize the insoluble fatty acids from 5 gms of fat is called (A) Acid number (B) Acetyl number (C) Halogenation (D) Polenske number

Last Answer : Answer : D

Saponification of a fat (a) always results in the formation of insoluble soaps (b) produces glycerol and soap (c) is used in the production of detergents (d) is used in the production of lactic acid

Description : Saponification of a fat (a) always results in the formation of insoluble soaps (b) produces glycerol and soap (c) is used in the production of detergents (d) is used in the production of lactic acid

Last Answer : produces glycerol and soap

Does saponification number of a fat molecule increase or decrease with the molecular weight of the fat?

Description : Does saponification number of a fat molecule increase or decrease with the molecular weight of the fat?

Last Answer : Decreases with increase in molecular weight of fat.

Pick out the correct statement. (A) A fat is converted into oil by its hydrogenation (B) There is no difference between a fat and an oil so far as its physical properties are concerned (C) All vegetable oils except coconut oil, contains fatty acids having more than sixteen carbon atoms (D) Vegetable oils are classified as drying, non-drying and semi drying oils depending upon their fatty acids content

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Fats differ from waxes in that fats have : (a) More unsaturation (b) Higher melting points (c) A glycerol backbone (d) Longer fatty acids

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Last Answer : A glycerol backbone

Histones are (A) Identical to protamine (B) Proteins rich in lysine and arginine (C) Proteins with high molecular weight (D) Insoluble in water and very dilute acids

Description : Histones are (A) Identical to protamine (B) Proteins rich in lysine and arginine (C) Proteins with high molecular weight (D) Insoluble in water and very dilute acids

Last Answer : Answer : B

Iodine value is used to estimate – (1) Hydroxyl groups in oil (2) Alkali, content in oil (3) Unsaturation in oil (4) Carboxylic groups in oil

Description : Iodine value is used to estimate – (1) Hydroxyl groups in oil (2) Alkali, content in oil (3) Unsaturation in oil (4) Carboxylic groups in oil

Last Answer : (3) Unsaturation in oil Explanation: Iodine value is used to estimate unsatwation in oil.

Iodine value is used to estimate (1) Hydroxyl groups in oil (2) Alkali content in oil (3) Unsaturation in oil (4) Carboxylic groups in oil

Description : Iodine value is used to estimate (1) Hydroxyl groups in oil (2) Alkali content in oil (3) Unsaturation in oil (4) Carboxylic groups in oil

Last Answer : Unsaturation in oil

4. The difference between saponification value and acid value is (A) Called ester value (B) Always negative (C) Constant for all fatty oils (D) None of these

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Last Answer : (A) Called ester value

Assertion `:-` Fats are transported into the lacteals in the villi. Reason `:-` Fatty acids are insoluble in water.

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Last Answer : Assertion `:-` Fats are transported into the lacteals in the villi. Reason `:-` Fatty acids are ... False. D. If both Assertion & Reason are false.

Fatty acids are a major energy source for the body. Which of the following statement(s) is/are true concerning the use of fatty acids as an energy source? a. Fatty acids are stored in adipocytes as triglycerides b. Hormone-sensitive lipase is present only in adipose tissue c. Fatty acids are released into the circulation traveling freely in plasma d. Approximately 25% of total nonprotein caloric needs supplied via total parenteral nutrition should be in the form of fat

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What fatty acids are generally present in human fat?

Description : What fatty acids are generally present in human fat?

Last Answer : Mainly Oleic acid, then comes palmitic acid and linoleic acid.

The number of ml of N/10 KOH required to neutralize the fatty acids in the distillate from 5 gm of fat is called (A) Reichert-Meissel number (B) Polenske number (C) Acetyl number (D) Non volatile fatty acid number

Description : The number of ml of N/10 KOH required to neutralize the fatty acids in the distillate from 5 gm of fat is called (A) Reichert-Meissel number (B) Polenske number (C) Acetyl number (D) Non volatile fatty acid number

Last Answer : Answer : A

Lipids have the following properties: (A) Insoluble in water and soluble in fat solvent (B) High energy content (C) Structural component of cell membrane (D) All of these

Description : Lipids have the following properties: (A) Insoluble in water and soluble in fat solvent (B) High energy content (C) Structural component of cell membrane (D) All of these

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Sodium salt of higher molecular weight fatty acid is termed as the __________ soap. (A) Hard(B) Soft(C) Metallic(D) Lubricating

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Vitamin E protects the polyunsaturated fatty acids from oxidation by molecular oxygen in the formation of (A) Superoxide (B) Peroxide (C) Trioxide (D) All of these

Description : Vitamin E protects the polyunsaturated fatty acids from oxidation by molecular oxygen in the formation of (A) Superoxide (B) Peroxide (C) Trioxide (D) All of these

Last Answer : Answer : B

Oil produced by solvent extraction (A) Has low free fatty acid content (B) Is odourless (C) Both (A) & (B) (D) Neither (A) nor (B)

Description : Oil produced by solvent extraction (A) Has low free fatty acid content (B) Is odourless (C) Both (A) & (B) (D) Neither (A) nor (B)

Last Answer : (D) Neither (A) nor (B)

Solvent extracted oil (A) Has low free fatty acid content (B) Is odourless (C) Has more of unsaturates (D) None of these

Description : Solvent extracted oil (A) Has low free fatty acid content (B) Is odourless (C) Has more of unsaturates (D) None of these

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Why is the knowledge of saponification value of oil important?

Description : Why is the knowledge of saponification value of oil important?

Last Answer : Saponification value helps the manufacturer of soap to prepare soap which does not contain excess of potassium hydroxide.

Amino acids are insoluble in (A) Acetic acid (B) Chloroform (C) Ethanol (D) Benzene

Description : Amino acids are insoluble in (A) Acetic acid (B) Chloroform (C) Ethanol (D) Benzene

Last Answer : Answer : D

Vitamin which is insoluble in fat: (a) Ascorbic acid (b) Calciferol (c) Both (d)None.

Description : Vitamin which is insoluble in fat: (a) Ascorbic acid (b) Calciferol (c) Both (d)None.

Last Answer : (a) Ascorbic acid

If the fatty acid is esterified with an alcohol of high molecular weight instead of glycerol, the resulting compound is (A) Lipositol (B) Plasmalogen (C) Wax (D) Cephalin

Description : If the fatty acid is esterified with an alcohol of high molecular weight instead of glycerol, the resulting compound is (A) Lipositol (B) Plasmalogen (C) Wax (D) Cephalin

Last Answer : Answer : C

Number of ml of 0.1 N KOH required to neutralize fatty acids from 5 gms of fat: (A) Iodine number (B) Polenske number (C) Reichert-Miessl number (D) None of these

Description : Number of ml of 0.1 N KOH required to neutralize fatty acids from 5 gms of fat: (A) Iodine number (B) Polenske number (C) Reichert-Miessl number (D) None of these

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The hydrolysis of a fat using a solution of a strong hydroxide is called: w) neutralization x) esterification y) saponification z) condensation

Description : The hydrolysis of a fat using a solution of a strong hydroxide is called: w) neutralization x) esterification y) saponification z) condensation

Last Answer : ANSWER: Y -- SAPONIFICATION

All the following saturated fatty acids are present in buffer except (A) Butyric acid (B) Capryllic acid (C) Caproic acid (D) Capric acid

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The free fatty acids in blood are (A) Stored in fat depots (B) Mainly bound to β-lipoproteins (C) Mainly bound to serum albumin (D) Metabolically most inactive

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Last Answer : Answer : C

The ‘free fatty acids’ (FFA) of plasma: (A) metabolically inert (B) mainly bound to β-lipoproteins (C) stored in the fat (D) mainly bound to serum albumin

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The smell of fat turned rancid is due to (A) Presence of vit E (B) Presence of quinones (C) Phenols (D) Volatile fatty acids

Description : The smell of fat turned rancid is due to (A) Presence of vit E (B) Presence of quinones (C) Phenols (D) Volatile fatty acids

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Glucose will be converted into fatty acids if the diet has excess of (A) Carbohydrates (B) Proteins (C) Fat (D) Vitamins

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Animal fat is in general (A) Poor in saturated and rich in polyunsaturated fatty acids (B) Rich in saturated and poor in polyunsaturated fatty acids (C) Rich in saturated and polyunsaturated fatty acids (D) Poor in saturated and polyunsaturated fatty acids

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Consider the following statements: 1. Normal diet should contain 75gm of fat. 2. Fatty acids should be a part of human diet. 3. The cells of the human body cannot synthesise any fatty acids. 4. Deficiency diseases develop due to the absence of unsaturated fatty acids called essential fatty acids. Which of the above statements are correct? (a) 1, 2 (b) 2, 3 (c) 1, 2, 3, 4 (d) 1, 2, 4

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Bile, an emulsifier liquid, is made by the liver and later stored within the gallbladder and released in the duodenum. Bile is composed of bile salts, cholesterol and bile pigments. Bile salts are detergents, amphiphilic molecules, i.e., molecules with a polar water-soluble portion and a non-polar fat-soluble portion. This feature allows bile salts to enclose fats inside water-soluble micelles in a process called emulsification for them to be in contact with intestinal lipases, enzymes that break fats into simpler fatty acids and glycerol. Digestion System - Image Diversity: gallbladder

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Synthetic detergents are prepared from (1) potassium salts of higher fatty-acids (2) sodium salts of higher fat acids (3) hydrocarbons of petroleum (4) glycerides

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Oil is a/an (A) Mixture of glycerides (B) Mixture of glycerides of fatty acids (C) Solid at normal temperature (D) Ester of alcohols other than glycerine

Description : Oil is a/an (A) Mixture of glycerides (B) Mixture of glycerides of fatty acids (C) Solid at normal temperature (D) Ester of alcohols other than glycerine

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Tall oil obtained as a by-product from the black liquor recovery is (A) A black, sticky & viscous liquid (B) Used in the manufacture of greases, emulsions & soaps (C) Composed mainly of rosin & fatty acids (D) All (A), (B) & (C)

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Last Answer : (D) All (A), (B) & (C)

Vegetable oils contain large quantity of glycerides of unsaturated acids. When the vegetable oils contain high amount of saturated fatty acids, it is termed as __________ oil. (A) Drying (B) Semi-drying (C) Non-drying (D) None of these

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Molasses is the starting material for the production of (A) Alcohol (B) Essential oil (C) Fatty acids (D) Massecuite

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A student took Sodium Sulphate solution in a test tube and added Barium Chloride solution to it. He observed that an insoluble substance has formed. The colour and molecular formula of the insoluble substance is (a) Grey, Ba2SO4 (b) Yellow, Ba(SO4)2, (c) White, BaSO4 (d) Pink, BaSO4,

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Last Answer : Answer: (c) White, BaSO4

High iodine value of a lipid indicates (A) Polymerization (B) Carboxyl groups (C) Hydroxyl groups (D) Unsaturation

Description : High iodine value of a lipid indicates (A) Polymerization (B) Carboxyl groups (C) Hydroxyl groups (D) Unsaturation

Last Answer : Answer : D

It has been suggested that enterocyte-specific fuels be utilized for all patients receiving parenteral nutrition. Theoretically, the benefits of such fuels include: A. Glutamine increases gut mucosal protein content and wall thickness. B. Butyrate increases jejunal mucosal protein content and wall thickness. C. The short-chain fatty acids—butyrate, propionate, and acetate—are useful in supporting ileal mucosal protein content and thickness. D. The use of glutamine-enriched solutions for parenteral nutrition for patients with chemotherapy toxicity or radiation enteritis is without hazards.

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Pitch (a product of coal tar distillation) is always mixed with creosote oil, when it is to be burnt in a burner, because (A) Its calorific value is very less (B) Tar neutralises the residual acids present in pitch (C) It reduces viscosity and imparts fluidity for its transportation through pipelines at economic pressure drop (D) All (A), (B) and (C)

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Last Answer : (C) It reduces viscosity and imparts fluidity for its transportation through pipelines at economic pressure drop

Reaction of an alcohol with organic acid is called the __________ reaction. (A) Saponification (B) Esterification (C) Neutralisation (D) Acidification

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Oils having more than 50 % polyunsaturated fatty acids include all of the following except (A) Groundnut oil (B) Soyabean oil (C) Sunflower oil (D) Safflower oil

Description : Oils having more than 50 % polyunsaturated fatty acids include all of the following except (A) Groundnut oil (B) Soyabean oil (C) Sunflower oil (D) Safflower oil

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