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 : Rancidity in sunflower oil is due to — reaction. a. Reduction b. Oxidation c. Both a & b d. None of these
Last Answer : b. Oxidation
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 : Alkaline hydrolysis of oils (or fats) is called : (a) Saponification (b) Fermentation (c) Diazotization (d) Rancidification
Last Answer : Saponification
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).
Description : Mineral oils (e.g. petroleum oils) are preferred over fatty oils (e.g. mustard oil, ghee, tallow, palm oil, olive oil etc.) as a lubricant due to its (A) Poor oxidation stability and high gum forming ... at elevated temperature (C) Hydrolysis tendency in presence of water (D) All (A), (B) and (C)
Last Answer : (D) All (A), (B) and (C)
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 : Vegetable oils are converted into solid fat (ghee) by (1) Hydrolysis (2) Addition of agar (3) Oxidation using air and a catalyst (4) Hydrogenation
Description : What is meant by rancidity of oils?
Last Answer : Rancidity is the process which causes a substance to become rancid, that is, having unpleasant smell or taste.
Description : Saponification: (A) Hydrolysis of fats by alkali (B) Hydrolysis of glycerol by liposes (C) Esterification (D) Reduction
Last Answer : Answer : A
Description : Rancidity of butter is prevented by the addition of (A) Vitamin D (B) Tocopherols (C) Presence of priotin (D) Presence of ‘Cu’ FATS AND FATTY ACID METABOLISM 97
Last Answer : Answer : B
Description : In most mammals, except primates, uric acid is metabolized by (A) Oxidation to allantoin (B) Reduction to NH3 (C) Hydrolysis to allantoin (D) Hydrolysis to NH3
Description : In mammals other than higher primates uric acid is converted by (A) Oxidation to allantoin (B) Reduction to ammonia (C) Hydrolysis to ammonia (D) Hydrolysis to allantoin
Description : The formation of citrate from oxalo acetate and acetyl CoA is (A) Oxidation (B) Reduction (C) Condensation (D) Hydrolysis CARBOHYDRATES AND CARBOHYDRATE METABOLISM 17
Last Answer : C
Description : Decomposition of the acetyl salicylic acid at room temperature most likely would occur by (a) Oxidation of the ester (b) Reduction of the carboxylic acid (c) Hydrolysis of the ester
Last Answer : Ans: C
Description : Bleaching action of chlorine is by - (1) Decomposition (2) hydrolysis (3) reduction (4) oxidation
Last Answer : (4) oxidation Explanation: Chlorine bleaches by the process of oxidation. It needs moisture for its bleaching action. Chlorine reacts with water to form hydrochloric and hypochlorous acids.
Description : Bleaching action of chlorine is by - (1) decomposition (2) hydrolysis (3) reduction (4) oxidation
Description : Bleaching action of chlorine is by----? A. Oxidation (Answer) B. Reduction C. Decomposition D. Hydrolysis
Last Answer : A. Oxidation (Answer)
Description : Respiration is (1) oxidation (2) reduction (3) hydrolysis (4) amination
Last Answer : oxidation
Description : Rancidity of the fatty oil can be reduced by its (A) Decoloration (B) Hydrogenation (C) Oxidation (D) Purification
Last Answer : (B) Hydrogenation
Description : Lagoons used for purification of polluted water (A) Are large shallow artificial lakes also known as clarification lakes, maturation ponds or oxidation ponds (B) Use micro-organisms/bacteria in presence of dissolved oxygen (C) Gives an ... 1 mg/litre and BOD = 3.8 mg/litre (D) All (A), (B) & (C)
Last Answer : (D) All (A), (B) & (C)
Description : Oils are partially hydrogenated (not fully) to manufacture Vanaspati, because fully saturated solidified oils (A) Cause cholesterol build up and blood clotting (B) Are prone to rancid oxidation (C ... (as their complete removal is very difficult) (D) Have affinity to retain harmful sulphur compounds
Last Answer : (A) Cause cholesterol build up and blood clotting
Description : What is the indicator for fats oils and waxes?
Last Answer : Need answer
Description : What compound make up fats and oils?
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 : 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 : 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 : 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 : 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 : 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 : 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 : 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 : 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 : 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
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 : 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 : 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 : Glycerine and what other substance are made by heatin animal fats or vegetable oils with sodium hydroxide?
Last Answer : ANSWER: SOAP
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
Last Answer : Cellulose