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

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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Predominant fatty acids in meat are (A) Saturated (B) Monounsaturated (C) Polyunsaturated (D) Mono and poly-unsaturated

Description : Predominant fatty acids in meat are (A) Saturated (B) Monounsaturated (C) Polyunsaturated (D) Mono and poly-unsaturated

Last Answer : Answer : A

Fluidity of membranes is increased by the following constituent except (A) Polyunsaturated fatty acids (B) Saturated fatty acids (C) Integral proteins (D) Cholesterol

Description : Fluidity of membranes is increased by the following constituent except (A) Polyunsaturated fatty acids (B) Saturated fatty acids (C) Integral proteins (D) Cholesterol

Last Answer : Answer : A

Diets having a high ratio of polyunsaturated: saturated fatty acids can cause (A) Increase in serum triglycerides (B) Decrease in serum cholesterol (C) Decrease in serum HDL (D) Skin lesions

Description : Diets having a high ratio of polyunsaturated: saturated fatty acids can cause (A) Increase in serum triglycerides (B) Decrease in serum cholesterol (C) Decrease in serum HDL (D) Skin lesions

Last Answer : Answer : B

Which of the following can be oxidized by β-oxidation pathway? (A) Saturated fatty acids (B) Monosaturated fatty acids (C) Polyunsaturated fatty acids (D) All of these

Description : Which of the following can be oxidized by β-oxidation pathway? (A) Saturated fatty acids (B) Monosaturated fatty acids (C) Polyunsaturated fatty acids (D) All of these

Last Answer : Answer : D

The requirement of vitamin E is increased with greater intake of (A) Carbohydrates (B) Proteins (C) Polyunsaturated fat (D) Saturated fat

Description : The requirement of vitamin E is increased with greater intake of (A) Carbohydrates (B) Proteins (C) Polyunsaturated fat (D) Saturated fat

Last Answer : Answer : C

Egg is rich in all of the following except (A) Cholesterol (B) Saturated fatty acids (C) Ascorbic acid (D) Calcium

Description : Egg is rich in all of the following except (A) Cholesterol (B) Saturated fatty acids (C) Ascorbic acid (D) Calcium

Last Answer : Answer : C

Synthesis of polyunsaturated fatty acids involves the enzyme systems: (A) Acyl transferase and hydratase (B) Desaturase and elongase (C) Ketoacyl-CoA reductase and hydratase (D) Dihydroxyacetone phosphate

Description : Synthesis of polyunsaturated fatty acids involves the enzyme systems: (A) Acyl transferase and hydratase (B) Desaturase and elongase (C) Ketoacyl-CoA reductase and hydratase (D) Dihydroxyacetone phosphate

Last Answer : Answer : A

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

Vitamin E protects (A) Polyunsaturated fatty acids against aperoxidation (B) Vitamin A and carotenes against oxidation (C) Lung tissue against atmospheric pollutants (D) All of these

Description : Vitamin E protects (A) Polyunsaturated fatty acids against aperoxidation (B) Vitamin A and carotenes against oxidation (C) Lung tissue against atmospheric pollutants (D) All of these

Last Answer : Answer : D

The desaturation and chain elongation system of polyunsaturated fatty acids are greatly diminished in the absence of (A) Insulin (B) Glycagon (C) Epinephrine (D) Thyroxine

Description : The desaturation and chain elongation system of polyunsaturated fatty acids are greatly diminished in the absence of (A) Insulin (B) Glycagon (C) Epinephrine (D) Thyroxine

Last Answer : Answer : A

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

Last Answer : Answer : A

Propionyl CoA is formed on oxidation of (A) Monounsaturated fatty acids (B) Polyunsaturated fatty acids (C) Fatty acids with odd number of carbon atoms (D) None of these FATS AND FATTY ACID METABOLISM 83

Description : Propionyl CoA is formed on oxidation of (A) Monounsaturated fatty acids (B) Polyunsaturated fatty acids (C) Fatty acids with odd number of carbon atoms (D) None of these FATS AND FATTY ACID METABOLISM 83

Last Answer : Answer : C

The percentage of polyunsaturated fatty acids in butter is (A) 60 (B) 37 (C) 25 (D) 3

Description : The percentage of polyunsaturated fatty acids in butter is (A) 60 (B) 37 (C) 25 (D) 3

Last Answer : Answer : D

The percentage of polyunsaturated fatty acids in soyabean oil is (A) 62 (B) 10 (C) 3 (D) 2

Description : The percentage of polyunsaturated fatty acids in soyabean oil is (A) 62 (B) 10 (C) 3 (D) 2

Last Answer : Answer : A

Name polyunsaturated fatty acids.

Description : Name polyunsaturated fatty acids.

Last Answer : Linoleic, linolenic and arachidonic acids. 

Name some polyunsaturated fatty acids.

Description : Name some polyunsaturated fatty acids.

Last Answer : Linoleic, linolenic and arachidonic acids.

The desaturation and chain elongation system of polyunsaturated fatty acid are enhanced by (A) Insulin (B) Glucagon (C) Epinephrine (D) Thyroxine

Description : The desaturation and chain elongation system of polyunsaturated fatty acid are enhanced by (A) Insulin (B) Glucagon (C) Epinephrine (D) Thyroxine

Last Answer : Answer : A

In glycerophospholipids, a polyunsaturated fatty acid is commonly attached to which of the following carbon atom of glycerol? (A) Carbon 1 (B) Carbon 2 (C) Both (A) and (B) (D) None of these

Description : In glycerophospholipids, a polyunsaturated fatty acid is commonly attached to which of the following carbon atom of glycerol? (A) Carbon 1 (B) Carbon 2 (C) Both (A) and (B) (D) None of these

Last Answer : Answer : B

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 : Which of the following is omega-3 polyunsaturated fatty acid? (A) Linoleic acid (B) α-Linolenic acid (C) γ-Linolenic acid (D) Arachidonic acid

Last Answer : Answer : B

Which of the following is a polyunsaturated fatty acid? (A) Palmitic acid (B) Palmitoleic acid (C) Linoleic acid (D) Oleic acid

Description : Which of the following is a polyunsaturated fatty acid? (A) Palmitic acid (B) Palmitoleic acid (C) Linoleic acid (D) Oleic acid

Last Answer : Answer : C

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

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

Last Answer : Answer : C

Very low density lipoproteins are relatively rich in (A) Cholesterol (B) Triacyl glycerol (C) Free fatty acids (D) Phospholipids

Description : Very low density lipoproteins are relatively rich in (A) Cholesterol (B) Triacyl glycerol (C) Free fatty acids (D) Phospholipids

Last Answer : Answer : B

All the following statements about brown adipose tissue are true except (A) It is rich in cytochromes (B) It oxidizes glucose and fatty acids (C) Oxidation and phosphorylation are tightly coupled in it (D) Dinitrophenol has no effect on it

Description : All the following statements about brown adipose tissue are true except (A) It is rich in cytochromes (B) It oxidizes glucose and fatty acids (C) Oxidation and phosphorylation are tightly coupled in it (D) Dinitrophenol has no effect on it

Last Answer : Answer : C

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

Description : 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

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

Description : 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

Last Answer : Answer : D

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

Last Answer : Answer : D

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

Last Answer : Answer : B

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

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

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

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

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

Last Answer : A

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.

What are saturated fatty acids? -Biology

Description : What are saturated fatty acids? -Biology

Last Answer : answer:

What is true of saturated fatty acids They have the maximum number of hydrogen atoms. They are liquids at room temperature. They have longer molecules with a bent shape. They make up most vegetable fa?

Description : What is true of saturated fatty acids They have the maximum number of hydrogen atoms. They are liquids at room temperature. They have longer molecules with a bent shape. They make up most vegetable fa?

Last Answer : What is the answer ?

Membrane lipids of chillsensitive plants contain - (1) low proportion of saturated fatty acids. (2) low proportion of unsaturated fatty acids. (3) equal proportion of saturated and unsaturated fatty acids. (4) high proportion of unsaturated fatty acids.

Description : Membrane lipids of chillsensitive plants contain - (1) low proportion of saturated fatty acids. (2) low proportion of unsaturated fatty acids. (3) equal proportion of saturated and unsaturated fatty acids. (4) high proportion of unsaturated fatty acids.

Last Answer : (4) high proportion of unsaturated fatty acids. Explanation: The membranes of chill sensitive plants have been found to have about a 2:1 ratio of unsaturated to saturated fatty ... increases and the critical temperature decreases when chill-sensitive plants are acclimated to a low temperature.

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.

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 statements is not true about fatty acids? (a) Fatty acids are carboxylic acids with long hydrocarbon side chains. (b) The double bonds in unsaturated fatty acids are always conjugated. (c) Most naturally occurring fatty acids contain even numbers of carbons and are unbranched. (d) Fatty acids can be saturated or unsaturated

Description : Which of the following statements is not true about fatty acids? (a) Fatty acids are carboxylic acids with long hydrocarbon side chains. (b) The double bonds in unsaturated fatty acids are always ... contain even numbers of carbons and are unbranched. (d) Fatty acids can be saturated or unsaturated

Last Answer : The double bonds in unsaturated fatty acids are always conjugated

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

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

What chemical functionality do unsaturated fatty acid contain that saturated fatty acids do not?

Description : What chemical functionality do unsaturated fatty acid contain that saturated fatty acids do not?

Last Answer : ANSWER: DOUBLE BONDS or CARBON-CARBON DOUBLE BONDS 

Membrane lipids of chillsensitive plants contain (1) low proportion of saturated fatty acids. (2) low proportion of unsaturated fatty acids. (3) equal proportion of saturated and unsaturated fatty acids. (4) high proportion of unsaturated fatty acids.

Description : Membrane lipids of chillsensitive plants contain (1) low proportion of saturated fatty acids. (2) low proportion of unsaturated fatty acids. (3) equal proportion of saturated and unsaturated fatty acids. (4) high proportion of unsaturated fatty acids.

Last Answer : high proportion of unsaturated fatty acids.

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

Among the following edible fishes, which one is a marine fish having rich source of omega -3 fatty acids ?

Description : Among the following edible fishes, which one is a marine fish having rich source of omega -3 fatty acids ?

Last Answer : Among the following edible fishes, which one is a marine fish having rich source of omega -3 fatty acids ? A. Mrigala B. Mackerel C. Mystus D. Mangur

Among the following edible fishes, which one is a marine fish having rich source of omega-3 fatty acids? (a) Mystus (b) Mangur (c) Mrigala (d) Mackerel

Description : Among the following edible fishes, which one is a marine fish having rich source of omega-3 fatty acids? (a) Mystus (b) Mangur (c) Mrigala (d) Mackerel

Last Answer : d) Mackerel

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

Description : 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 ... 25% of total nonprotein caloric needs supplied via total parenteral nutrition should be in the form of fat

Last Answer : Answer: a, b, d In most tissues, fatty acids are readily oxidized for energy. They are especially important energy sources for the heart, liver and skeletal muscle. In ... administered to patients receiving total parenteral nutrition should comprise about 5-30% of total nonprotein caloric needs

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

Description : 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 ... correct? (a) 1, 2 (b) 2, 3 (c) 1, 2, 3, 4 (d) 1, 2, 4

Last Answer : Ans:(b)

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

Description : 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. ... enzymes that break fats into simpler fatty acids and glycerol. Digestion System - Image Diversity: gallbladder

Last Answer : What is the adnexal organ of the digestive system in which bile is stored?

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

Description : 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

Last Answer : (3) hydrocarbons of petroleum Explanation: Synthetic detergents are prepared from hydrocarbons of petroleum. They are sodium salts of long chain benzene sulphonic acids or sodium salts of long chain ... are soluble in water. Therefore cleansing action of detergents remains unaffected in hard water.

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

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

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

Description : 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

Last Answer : (C) Average molecular weight