Chemically fats and oils are: (1) Triesters (2) Amines (3) Aldehydes (4) Ketons

Chemically fats and oils are: (1) Triesters (2) Amines (3) Aldehydes (4) Ketons
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(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.
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Fats and oils are (a) monoesters of glycerol (b) diesters of glycerol (c) triesters of glycerol (d) diesters of glycol

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

Chemically hormones are (a) biogenic amines only (b) proteins, steroids and biogenic amines (c) proteins only (d) steroids only.

Description : Chemically hormones are (a) biogenic amines only (b) proteins, steroids and biogenic amines (c) proteins only (d) steroids only.

Last Answer : (b) proteins, steroids and biogenic amines

Which gas is used for converting vegetable oils into saturated fats? (1) H2 (2) O2 (3) Cl2 (4) SO2

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).

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 called oils. (c) When hydrolyzed, they produce glycerol and carboxylate salts. (d) Triacylglycerols with low melting points are composed of saturated fatty acids, causing them to be liquids at room temperature

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

Which of the following compounds will not be classified as lipids? (a) Fats (b) Waxes (c) Soaps (d) Oils

Description : Which of the following compounds will not be classified as lipids? (a) Fats (b) Waxes (c) Soaps (d) Oils

Last Answer : Waxes

Alkaline hydrolysis of oils (or fats) is called : (a) Saponification (b) Fermentation (c) Diazotization (d) Rancidification

Description : Alkaline hydrolysis of oils (or fats) is called : (a) Saponification (b) Fermentation (c) Diazotization (d) Rancidification

Last Answer : Saponification

Liquid oils can be converted to solid fats by (a) Hydrogenation (b) Saponification (c) Hydrolysis (d) Oxidation of double bonds

Description : Liquid oils can be converted to solid fats by (a) Hydrogenation (b) Saponification (c) Hydrolysis (d) Oxidation of double bonds

Last Answer : Hydrogenation

Glycerine and what other substance are made by heatin animal fats or vegetable oils with sodium hydroxide?

Description : Glycerine and what other substance are made by heatin animal fats or vegetable oils with sodium hydroxide?

Last Answer : ANSWER: SOAP

One of the following is NOT a lipid. Is it: w) fats and oils x) starches y) steroids z) waxes

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

Which gas is used for converting vegetable oils into saturated fats ? (1) H2 (2) O2 (3) Cl2 (4) SO2

Description : Which gas is used for converting vegetable oils into saturated fats ? (1) H2 (2) O2 (3) Cl2 (4) SO2

Last Answer : H2

Chemically, fats are esters of long carbon-chain acids and which of the following: w) ethanol x) glycerol y) ethylene glycol z) sodium hydroxide

Description : Chemically, fats are esters of long carbon-chain acids and which of the following: w) ethanol x) glycerol y) ethylene glycol z) sodium hydroxide

Last Answer : ANSWER: X -- GLYCEROL

What is the indicator for fats oils and waxes?

Description : What is the indicator for fats oils and waxes?

Last Answer : Need answer

What compound make up fats and oils?

Description : What compound make up fats and oils?

Last Answer : Need answer

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 are mostly triglycerides. 4. The size of an atom is of the order of 10 - 15 m. The correct statements are: (a) 1, 2 and 4 only (b) 1, 3 and 4 only (c) 2, 3 and 4 only (d) 1, 2 and 3 only

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)

Oils and fats are obtained from (a) Animal sources (b) Vegetable sources (c) Synthesis (d) Both animal and vegetable sources

Description : Oils and fats are obtained from (a) Animal sources (b) Vegetable sources (c) Synthesis (d) Both animal and vegetable sources

Last Answer : Ans:(d)

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

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)

Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

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.

Drying oils contain a fairly large proportion of – (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

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.

The main cause of rancidity in of fats and foods is the oils - (1) hydrolysis (2) oxidation (3) clarification (4) reduction

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.

Saponification involves the hydrolysis of fats and oils by- (1) water (2) washing soda (3) stearic acid (4) caustic soda

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.

Fats and oils:

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.

The process of neutralizing the fatty acids present in the oils or fats by adding sodium

Description : The process of neutralizing the fatty acids present in the oils or fats by adding sodium

Last Answer : hydroxide is called saponification.

Mention the importance of fats and oils?

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.

Mention the differences between fats and oils.

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

How are fats and oils formed?

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

Write a note on fats and oils?

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. 

Oils and fats are converted to soap in a process called (A) Hydrogenation (B) Esterification (C) Saponification (D) None of these

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

The basic difference between vegetable oils and fats is in their (A) Density (B) Chemical properties (C) Physical state (D) Composition

Description : The basic difference between vegetable oils and fats is in their (A) Density (B) Chemical properties (C) Physical state (D) Composition

Last Answer : (C) Physical state

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

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

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

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

Vegetable oils and fats basically differ in their (A) Density ranges (B) Physical state (C) Chemical composition (D) Chemical properties

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

Fats and oils contain ____ times more energy than proteins and carbohydrates. a. 2.25 c. 1.5 b. 2 d. 3

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

Neutral fats, oils and waxes may be classified as: a) lipids b) carbohydrates c) proteins d) none of the above

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

Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

Description : Which one of the following forms the base of vegetable fibres? (1) Cellulose (2) Proteins (3) Fats (4) Oils

Last Answer : Cellulose

Drying oils contain a fairly large proportion of (1) fats (2) proteins (3) saturated fatty acids (4) unsaturated fatty acids

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

Chemically finger nails are made up of ------? A. Carbohydrate B. Fats C. protein (Answer) D. Starch

Description : Chemically finger nails are made up of ------? A. Carbohydrate B. Fats C. protein (Answer) D. Starch

Last Answer : C. protein (Answer)

Why are aldehydes more reactive than ketones ?

Description : Why are aldehydes more reactive than ketones ? 

Last Answer : Ans. It is because of 2 reasons : The carboxyl compounds (both aldehydes & ketones) undergo nucleophilic addition reaction. (i) + I effect : The alkyl group in ketones due to their e- ... its reactivity. (ii) Steric hindrance : Due to steric hindrance in ketones, they are less reactive.

What type of aldehydes undergo Cannizaro reaction ?

Description : What type of aldehydes undergo Cannizaro reaction ?

Last Answer : Ans. Aromatic and aliphatic aldehydes which do not contain hydrogens. 

Which of the following statements is NOT correct : (a) Tollens' test is given by both aliphatic and aromatic aldehydes. (b) Fehling's test is given by aliphatic aldehydes. It is not given by aromatic aldehydes. (c) Iodoform test is given by methyl ketones and acetaldehydes. (d) Lucas test is given by both aliphatic and aromatic aldehydes

Description : Which of the following statements is NOT correct : (a) Tollens' test is given by both aliphatic and aromatic aldehydes. (b) Fehling's test is given by aliphatic aldehydes. It is not given ... given by methyl ketones and acetaldehydes. (d) Lucas test is given by both aliphatic and aromatic aldehydes

Last Answer : Lucas test is given by both aliphatic and aromatic aldehydes

Acid chlorides undergo reduction to the corresponding aldehydes on treatment with hydrogen in the presence of Pd/BaSO4. This reaction is called : (a) Clemmensen reduction (b) Rosenmund reduction (c) Wolf-Kishner reduction (d) None of these

Description : Acid chlorides undergo reduction to the corresponding aldehydes on treatment with hydrogen in the presence of Pd/BaSO4. This reaction is called : (a) Clemmensen reduction (b) Rosenmund reduction (c) Wolf-Kishner reduction (d) None of these

Last Answer : Rosenmund reduction

Why do aldehydes undergo nucleophilic addition reactions while esters undergo nucleophilic acyl substitution reactions? (a) The carbonyl carbon of an ester is more electrophilic than that of an aldehyde. (b) Aldehydes are more sterically hindered than esters. (c) Once the nucleophile adds to an aldehyde, the tetrahedral intermediate is too sterically hindered to eliminate one of the attached groups. (d) Once the nucleophile adds to an aldehyde, neither H− nor R− can be eliminated since they are strongly basic

Description : Why do aldehydes undergo nucleophilic addition reactions while esters undergo nucleophilic acyl substitution reactions? (a) The carbonyl carbon of an ester is more electrophilic than that of an aldehyde. (b) ... adds to an aldehyde, neither H− nor R− can be eliminated since they are strongly basic

Last Answer : Once the nucleophile adds to an aldehyde, neither H− nor R− can be eliminated since they are strongly basic

Which of the following characterizes the reactions of aldehydes and ketones? (a) electrophilic addition (b) electrophilic substitution (c) nucleophilic acyl substitution (d) nucleophilic addition; free radical addition

Description : Which of the following characterizes the reactions of aldehydes and ketones? (a) electrophilic addition (b) electrophilic substitution (c) nucleophilic acyl substitution (d) nucleophilic addition; free radical addition

Last Answer : nucleophilic addition; free radical addition

Aldehydes can be distinguished from ketones by using (a) Ammoniacal AgNO3 solution (b) Phenylhydrazine (c) Saturated NaHSO3 solution (d) Thionyl chloride

Description : Aldehydes can be distinguished from ketones by using (a) Ammoniacal AgNO3 solution (b) Phenylhydrazine (c) Saturated NaHSO3 solution (d) Thionyl chloride

Last Answer : Ammoniacal AgNO3 solution

Aldehydes undergo oxidation with KMnO4/H+ to give (a) Alcohols (b) Acetals (c) Ketones (d) Acids

Description : Aldehydes undergo oxidation with KMnO4/H+ to give (a) Alcohols (b) Acetals (c) Ketones (d) Acids

Last Answer : Acids

Which of the following reagents will react readily with both aldehydes and ketones? (a) Grignard reagent (b) Fehling's reagent (c) Tollens' reagent (d) Schiff's reagen

Description : Which of the following reagents will react readily with both aldehydes and ketones? (a) Grignard reagent (b) Fehling's reagent (c) Tollens' reagent (d) Schiff's reagen

Last Answer : Grignard reagent

Which statement about the carbonyl group of ketones and aldehydes is true? I. It can attract nucleophiles. II. It can attract electrophiles. III. It tends to undergo addition reactions. IV. It tends to undergo substitution reactions. (a) I and III (b) II and IV (c) I, II, and III (d) I, III, and IV

Description : Which statement about the carbonyl group of ketones and aldehydes is true? I. It can attract nucleophiles. II. It can attract electrophiles. III. It tends to undergo addition reactions. IV. It tends to undergo substitution reactions. (a) I and III (b) II and IV (c) I, II, and III (d) I, III, and IV

Last Answer : I, II, and III

Which action best accounts for the solubility of aldehydes and ketones in water? (a) Polar interactions between solute molecules. (b) H-bonding between solute molecules. (c) Van der waals forces (d) H-bonding between solute and solvent molecules

Description : Which action best accounts for the solubility of aldehydes and ketones in water? (a) Polar interactions between solute molecules. (b) H-bonding between solute molecules. (c) Van der waals forces (d) H-bonding between solute and solvent molecules

Last Answer : H-bonding between solute and solvent molecules

The melting points of aldehydes and ketones tend to : (a) decrease with increasing molecular weight. (b) increase with increasing molecular weight. (c) remain unchanged with increasing molecular weight. (d) be unpredictable due to resonance

Description : The melting points of aldehydes and ketones tend to : (a) decrease with increasing molecular weight. (b) increase with increasing molecular weight. (c) remain unchanged with increasing molecular weight. (d) be unpredictable due to resonance

Last Answer : increase with increasing molecular weight.

Primary alcohols have boiling points that are _____________ the corresponding aldehydes. (a) Lower than (b) Higher than (c) About the same

Description : Primary alcohols have boiling points that are _____________ the corresponding aldehydes. (a) Lower than (b) Higher than (c) About the same

Last Answer : Higher than

What property of low-molecular weight aldehydes and ketones accounts for the magnitude of their boiling points? (a) The ability to form strong H-bonds between their molecules. (b) The ability of the carbonyl oxygen to form H-bonds with other carbonyl groups. (c) The ability of the polar carbonyl group to attract other polar molecules. (d) The ability of the carbonyl group to attract electrophiles and form bonds.

Description : What property of low-molecular weight aldehydes and ketones accounts for the magnitude of their boiling points? (a) The ability to form strong H-bonds between their molecules. (b) The ability of ... other polar molecules. (d) The ability of the carbonyl group to attract electrophiles and form bonds.

Last Answer : The ability of the polar carbonyl group to attract other polar molecules.