Description : Vegetable oils and fats basically differ in their (A) Density ranges (B) Physical state (C) Chemical composition (D) Chemical properties
Last Answer : (B) Physical state
Description : 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 ... Vegetable oils are classified as drying, non-drying and semi drying oils depending upon their fatty acids content
Last Answer : (C) All vegetable oils except coconut oil, contains fatty acids having more than sixteen carbon atoms
Description : Consider the following statements: 1. Mercury metal exists as a liquid at room temperature. 2. The property of metals by which they can be beaten into thin sheets is called malleability 3. Neutral fats such as butter and vegetable oils ... b) 1, 3 and 4 only (c) 2, 3 and 4 only (d) 1, 2 and 3 only
Last Answer : Ans:(d)
Description : Oils and fats are obtained from (a) Animal sources (b) Vegetable sources (c) Synthesis (d) Both animal and vegetable sources
Description : Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils
Last Answer : (1) Cellulose Explanation: The principal chemical component of vegetable fibers is cellulose, with varying amounts of lignin and hemicelluloses also usually present; thus, the fibers are also ... bagasse, and banana. Vegetable fibers are usually stiffer but less tough than synthetic fibers.
Description : Which gas is used for converting vegetable oils into saturated fats? (1) H2 (2) O2 (3) Cl2 (4) SO2
Last Answer : (1) H2 Explanation: Hydrogenation - to treat with hydrogen - is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a catalyst. ... oils are derived from polyunsaturated fatty acids (containing more than one carbon-carbon double bonds).
Description : Glycerine and what other substance are made by heatin animal fats or vegetable oils with sodium hydroxide?
Last Answer : ANSWER: SOAP
Last Answer : Cellulose
Description : Which gas is used for converting vegetable oils into saturated fats ? (1) H2 (2) O2 (3) Cl2 (4) SO2
Last Answer : H2
Description : The basic constituent of vegetable oils is (A) Triglyceride (B) Fatty acids (C) Fatty alcohol (D) Mono esters
Last Answer : (A) Triglyceride
Description : In a physical change some of the physical properties of the substance may be altered and the chemical composition?
Last Answer : In a physical change, the chemical composition of a substance is never changed.
Description : Hydrogenation of edible vegetable oils (A) Is an exothermic reaction (B) Increases their melting point (C) Is done in presence of nickel catalyst (D) All (A), (B) and (C)
Last Answer : (D) All (A), (B) and (C)
Description : Oils and fats are converted to soap in a process called (A) Hydrogenation (B) Esterification (C) Saponification (D) None of these
Last Answer : (C) Saponification
Description : Pick out the wrong statement. (A) Pasteurisation of milk involves moderate heating followed by cooling (B) Bakeries and breweries make use of yeasts (C) Enzyme is a complex nitrogenous compound (D) Oils and fats are alkaloids
Last Answer : (D) Oils and fats are alkaloids
Description : Fats as compared to oils have (A) More unsaturated glycerides of fatty acids (B) Less unsaturated glycerides of fatty acids (C) Much higher reactivity to oxygen (D) Lower melting point
Last Answer : (B) Less unsaturated glycerides of fatty acids
Description : Feedstock for the production of biodiesel is (A) Herbal plants (B) Used vegetable oils (C) LSHS (D) Bagasse
Last Answer : (B) Used vegetable oils
Description : An example of elution is (A) Separation of uranium oxide from its ore by H2SO4 in a Pachuca tank (B) Separation of sugar from sugar beet by hot water (C) Dissolution of tannin out of tree barks by water (D) Recovery of vegetable oils from seeds
Last Answer : (A) Separation of uranium oxide from its ore by H2SO4 in a Pachuca tank
Description : Vegetable oils are hydrogenated in a __________ reactor. (A) Slurry (B) Plug flow (C) Homogeneous catalytic (D) None of these
Last Answer : (A) Slurry
Description : Flash point of most vegetable oils is about __________ °C. (A) 50 (B) 100 (C) 200 (D) 300
Last Answer : (C) 200
Description : Hydrogenation of vegetable oils is a/an __________ reaction. (A) Endothermic (B) Autocatalytic (C) Exothermic (D) Homogenous
Last Answer : (C) Exothermic
Description : 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
Last Answer : (C) Non-drying
Description : Which one of the following is not likely to be a constituent of vegetable oils? (A) Citric acid (B) Oleic acid (C) Stearic acid (D) Glycerol
Last Answer : (A) Citric acid
Description : Commercial production of Vanaspati is done by __________ of edible vegetable oils. (A) Hydrogenation (B) Oxidation (C) Hydrolysis (D) Hydrocracking
Last Answer : (A) Hydrogenation
Description : What is the indicator for fats oils and waxes?
Last Answer : Need answer
Description : What compound make up fats and oils?
Description : Oils and fats are (a) Glyceryl esters of higher fatty acids (b) Acetyl esters of higher fatty acids (c) Ethyl esters of fatty acids (d) Methyl esters of fatty acids
Last Answer : Ans:(a)
Description : Drying oils contain a fairly large proportion of – (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids
Last Answer : (4) unsaturated fatty acids Explanation: They contain a high percentage of "polyunsaturates" (polyunsaturated fatty acids). Most drying oils owe their drying properties to the presence of a large percentage of linolenic acid (which derives its name from "linseed"), which is highly unsaturated.
Description : The main cause of rancidity in of fats and foods is the oils - (1) hydrolysis (2) oxidation (3) clarification (4) reduction
Last Answer : (2) oxidation Explanation: Rancidity in foods is due to the complete or incomplete oxidation or hydrolysis of fats and oils when exposed to air light, moisture or by bacterial action, resulting in unpleasant taste and odor.
Description : Saponification involves the hydrolysis of fats and oils by- (1) water (2) washing soda (3) stearic acid (4) caustic soda
Last Answer : (4) caustic soda Explanation: Caustic soda (sodium hydroxide) is a versatile alkali. Its main uses are in the manufacture of pulp and paper, alumina, soap and detergents, petroleum products and chemical production.
Description : Chemically fats and oils are: (1) Triesters (2) Amines (3) Aldehydes (4) Ketons
Last Answer : (1) Triesters Explanation: Fats and oils are called triglycerides (or triacylcylgerols) because they are esters composed of three fatty acid units joined to glycerol, a trihydroxy alcohol. Fats and oils are composed of molecules known as triglycerides, which are esters.
Description : Fats and oils:
Last Answer : Fats are soft and greasy at ordinary temperatures, whereas fixed oils—as distinct from essential oils and petroleum—are liquid.
Description : The process of neutralizing the fatty acids present in the oils or fats by adding sodium
Last Answer : hydroxide is called saponification.
Description : Mention the importance of fats and oils?
Last Answer : a) Fats and oils are sources of food in which vitamin A, D, E & K are soluble. b) It is also a source of light for tribal people. c) Eskimos use animal fat as a source of light in their igloos. d) It is also used as a source of heat.
Description : Mention the differences between fats and oils.
Last Answer : Fats Fats are mostly saturated Oils Oils are mostly unsaturated They are solids at room temperature They are liquids at room temperature They are chemically inactive They are chemically reactive They ... slowly It is easy to transport They are digested fast It is difficult to transport
Description : How are fats and oils formed?
Last Answer : When fatty acids react with glycerol, fats and oils are formed. Fatty acid + Glycerol Esterification Fat/oil + Water
Description : Write a note on fats and oils?
Last Answer : i) They are composed of carbon, hydrogen and fats. ii) A fat molecule has two parts glycerol and fatty acids. iii) The fatty acids are of two types: - a. Unsaturated fatty acids are ... double energy as compared to carbohydrates and proteins. vi) One gram fats release 9.1 Kilo Cal energy.
Description : Which of the following statements is not true about triacylglycerols? (a) When solids and semisolids at room temperature, they are called fats. (b) When liquids at room temperature, they are ... low melting points are composed of saturated fatty acids, causing them to be liquids at room temperature
Last Answer : Triacylglycerols with low melting points are composed of saturated fatty acids, causing them to be liquids at room temperature
Description : Which of the following compounds will not be classified as lipids? (a) Fats (b) Waxes (c) Soaps (d) Oils
Last Answer : Waxes
Description : Alkaline hydrolysis of oils (or fats) is called : (a) Saponification (b) Fermentation (c) Diazotization (d) Rancidification
Last Answer : Saponification
Description : Liquid oils can be converted to solid fats by (a) Hydrogenation (b) Saponification (c) Hydrolysis (d) Oxidation of double bonds
Last Answer : Hydrogenation
Description : Fats and oils are (a) monoesters of glycerol (b) diesters of glycerol (c) triesters of glycerol (d) diesters of glycol
Last Answer : triesters of glycerol
Description : Fats and oils contain ____ times more energy than proteins and carbohydrates. a. 2.25 c. 1.5 b. 2 d. 3
Last Answer : a. 2.25
Description : One of the following is NOT a lipid. Is it: w) fats and oils x) starches y) steroids z) waxes
Last Answer : ANSWER: X -- STARCHES
Description : Neutral fats, oils and waxes may be classified as: a) lipids b) carbohydrates c) proteins d) none of the above
Last Answer : ANSWER: A -- LIPIDS
Description : Drying oils contain a fairly large proportion of (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids
Last Answer : unsaturated fatty acids
Description : For a substance, density, solubility and melting point are examples of: w) physical properties x) amorphous properties y) chemical properties z) potential properties
Last Answer : ANSWER: W -- PHYSICAL PROPERTIES
Description : What vegetable oils are considered to be cholesterol lowering?
Last Answer : Most vegetable oils are made up of 100% fat and are not good for lowering cholesterol. Some healthy alternatives include sesame oil, sunflower oil, safflower oil, and extra virgin olive oil for cooking.
Description : The Iodine number of essential fatty acids of vegetable oils: (A) High (B) Very high (C) Very low (D) Low
Last Answer : Answer : D
Description : A fractionating column is a glass apparatus used to (a) Separate magnetic solids from nonmagnetic solids (b) Separate a mixture in water (c) Separate two or more liquids (d) Extract oils from vegetable matter
Last Answer : Ans:(c)
Description : Vegetable oils are converted into solid fat (ghee) by - (1) Hydrolysis (2) Addition of agar (3) Oxidation using air and a catalyst (4) Hydrogenation
Last Answer : (4) Hydrogenation Explanation: Hydrogenation - to treat with hydrogen - is a chemical reaction between molecular hydrogen (H2) and another compound or element, usually in the presence of a ... oils are derived from polyunsaturated fatty acids (containing more than one carbon-carbon double bonds).