Description : An example of a saturated fatty acid is (A) Palmitic acid (B) Oleic acid (C) Linoleic acid (D) Erucic acid
Last Answer : Answer : A
Description : Which of the following is not essential fatty acids? (A) Oleic acid (B) Linoleic acid (C) Arachidonic acid (D) Linolenic acid
Description : Which of the following is not essential fatty acid? (A) Oleic acid (B) Linoleic acid (C) Arachidonic acid (D) Linolenic acid
Description : The prostaglandins are synthesized from (A) Arachidonic acid (B) Oleic acid (C) Linoleic acid (D) Linolenic acid
Description : A 20-carbon fatty acid among the following is (A) Linoleic acid (B) α -Linolenic acid (C) β -Linolenic acid (D) Arachidonic acid
Last Answer : Answer : D
Description : All the following are omega-6-fatty acids except (A) Linoleic acid (B) α-Linolenic acid (C) γ-Linolenic acid (D) Arachidonic acid
Last Answer : Answer : B
Description : Which of the following is omega-3 polyunsaturated fatty acid? (A) Linoleic acid (B) α-Linolenic acid (C) γ-Linolenic acid (D) Arachidonic acid
Description : Essential fatty acid: (A) Linoleic acid (B) Linolenic acid (C) Arachidonic acid (D) All these
Description : Which among the following fatty acids is an essential fatty acid for man? (A) Palmitic acid (B) Oleic acid (C) Linoleic acid (D) None of these
Last Answer : Answer : C
Description : A fatty acid which is not synthesized in human body and has to be supplied in the diet is (A) Palmitic acid (B) Oleic acid (C) Linoleic acid (D) Stearic acid
Description : A fatty acid not synthesized in man is (A) Oleic (B) Palmitic (C) Linoleic (D) Stearic
Description : A fatty acid which is not synthesized in human body and has to be supplied in the diet: (A) Palmitic acid (B) Oleic acid (C) Linoleic acid (D) Stearic acid
Description : Which of the following is a polyunsaturated fatty acid? (A) Palmitic acid (B) Palmitoleic acid (C) Linoleic acid (D) Oleic acid
Description : In humans, a dietary essential fatty acid is (A) Palmitic acid (B) Stearic acid (C) Oleic acid (D) Linoleic acid
Description : Which is the saturated fatty acid of the following – a) Stearic acid b) Arachidonic acid c) Oleic acid d) Linoleic acid
Last Answer : a) Stearic acid
Description : __________ acid is the main constituent of cotton seed oil. (A) Acetic (B) Linoleic (C) Palmitic (D) Oleic
Last Answer : (B) Linoleic
Description : All the following have 18 carbon atoms except (A) Linoleic acid (B) Linolenic acid (C) Arachidonic acid (D) Stearic acid
Description : Palmitic, oleic or stearic acid ester of cholesterol used in manufacture of cosmetic creams is (A) Elaidic oil (B) Lanoline (C) Spermaceti (D) Chaulmoogric oil FATS AND FATTY ACID METABOLISM 75
Description : A fatty acid which is not synthesized in the body and has to be supplied in the diet is (A) Palmitic acid (B) Lauric acid (C) Linolenic acid (D) Palmitoleic acid
Description : All the following can be oxidized by βoxidation except (A) Palmitic acid (B) Phytanic acid (C) Linoleic acid (D) Fatty acids having an odd number of carbon atoms
Description : Which of the following is a hydroxyl fatty acid? (A) Oleic Acid (B) Ricinoleic acid (C) Caproic acid (D) Arachidonic acid
Description : Which of the following is a hydroxy fatty acid? (A) Oleic acid (B) Ricinoleic acid (C) Caproic acid (D) Stearic acid
Description : Which of the following is not an unsaturated fatty acid? (A) Oleic acid (B) Stearic acid (C) Linaoleic acid (D) Palmitic acid
Description : Which of the following are classified as essential fatty acids? (A) Arachidonic acid (B) Oleic acid (C) Acetic acid (D) Butyric acid
Description : An example of a hydroxy fatty acid is (A) Ricinoleic acid (B) Crotonic acid (C) Butyric acid (D) Oleic acid
Description : Oleic acid is a fatty acid containing (a) 12 carbons (b) 14 carbons (c) 16 carbons (d) 18 carbons
Last Answer : 18 carbons
Description : Which of the following is an unsaturated fatty acid? (A) Lauric acid (B) Palmitic acid (C) Stearic acid (D) Oleic acid
Last Answer : (D) Oleic acid
Description : __________ acid is an unsaturated fatty acid. (A) Palmitic (B) Oleic (C) Stearic (D) Oxalic
Last Answer : (B) Oleic
Description : The percentage of linoleic acid in safflower oil is (A) 73 (B) 57 (C) 40 (D) 15
Description : Value, used to assess the degree of spoilage (rancidity) of a fat or oil
Last Answer : Ans. Acid Number/Value
Description : What is the structure of linolenic acid?
Last Answer : 18 carbon with three double bonds.
Description : High acid foods with a pH above 5.3 are especially subjected to A- flat sour spoilage B- putrefaction C- both (a) and (b) D- TA spoilage
Last Answer : both (a) and (b)
Description : Net energy generation on complete oxidation of linoleic acid is (A) 148 ATP equivalents (B) 146 ATP equivalents (C) 144 ATP equivalents (D) 142 ATP equivalents
Description : What is the structure of linoleic acid?
Last Answer : 18 carbon, with two double bonds.
Description : Both stearic acid and linoleic acid have 18 carbons. Linoleic acid is unsaturated, while stearic acid is saturated. The melting point of stearic acid : (a) is higher than linoleic acid (b) is lower than linoleic acid (c) is same as linoleic acid (d) can not predict, insufficient information
Last Answer : is higher than linoleic acid
Description : What are the chemical signals of oleic acid ?
Last Answer : : Chemical signal of oleic acid C17H33COOH
Description : Which of the following can be synthesized in the human body if precurors are available? (A) Oleic acid (B) Palmitoleic acid (C) Arachidonic acid (D) All of these
Description : How many carbon atoms are present in oleic acid?
Last Answer : 18 carbon, with one double bond.
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 : Define spoilage of food.
Last Answer : Spoilage of food refers to the deterioration, decay, or degradation of food products, rendering them unsafe or unpalatable for consumption. It occurs due to various factors, including the growth of ... , and proper packaging, are crucial in preventing spoilage and extending the shelf life of food.
Description : What are the factors for food Spoilage?
Last Answer : There are several factors that contribute to food spoilage. Here are some of the main factors: 1. Microorganisms: Bacteria, yeasts, molds, and other microorganisms are present in the environment and ... to discard any food that shows signs of spoilage to prevent the risk of foodborne illness.
Description : What do you mean by spoilage of landscape? -SST 10th
Last Answer : Spoilage of landscape is directly related to improper disposal o f wastes. The waste accumulation not only ruins the natural beauty of the land but also provide a home to rats and other ... organisms. Sources of these wastes may be paper mills, fertilizers manufacturing units, and mines etc.
Description : What are the reasons for spoilage of landscape? -SST 10th
Last Answer : Spoilage of landscape is due to improper disposal wastes, especially solid waste, it may include slag heaps from paper mills, waste from mines, fertilizer, etc. Even our household contributes a large no. of solid wastes like paper, plastic, vegetable waste, etc.
Description : What is Spoilage ?
Last Answer : : Waste or spoiled product during production is used as raw material in any other product, it is called useless or spoilage .
Description : What does removing oxygen removing moisture and killing spoilage do?
Last Answer : What is the answer ?
Description : A method by which food is kept out from spoilage after harvest
Last Answer : Ans. Preservation
Description : In cheese manufacture, the microorganisms are important for (a) the ripening only (b) the souring of milk only (c) the development of resistance to spoilage only (d) both the souring and the ripening processes
Last Answer : (d) both the souring and the ripening processes.
Description : Dormancy of seed is a biological mechanisms that provides protection against ______: a. Seed spoilage b. Embryo abortion c. Pre mature germination d. Dehydration
Last Answer : Pre mature germination
Description : Two types of grain spoilage are _____ and _____. A. aflatoxins, ergotism a. botulism, ergotism b. Staphlococcus, Streptococcus c. aflatoxins, enterotoxins
Last Answer : A. aflatoxins, ergotism
Description : Food must be moist, with a minimum water content of _____before contamination by microorganisms and spoilage can occur. a. 18% to 20% b. 10 to 15% c. 5 to 10% d. 0 to 5%
Last Answer : a. 18% to 20%