Description : Which of the following vegetable oils does not contain essential fatty acids? (1) Sunflower oil (2) Mustard oil (3) Coconut oil (4) Gmundnut oil
Last Answer : (1) Sunflower oil Explanation: Fatty Acids are aliphatic carboxylic acid with varying hydrocarbon lengths at one end of the chain joined to terminal carboxyl (-COOH) group at the other end.
Description : Which of the following vegetable oils does not contain essential fatty acids ? (1) Sunflower oil (2) Mustard oil (3) Coconut oil (4)Groundnut oil
Last Answer : Sunflower oil
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 : 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 : The basic constituent of vegetable oils is (A) Triglyceride (B) Fatty acids (C) Fatty alcohol (D) Mono esters
Last Answer : (A) Triglyceride
Description : High cholesterol patients are advised to use (a) ghee, butter and oils (b) groundnut oil, margarine and vegetable oils (c) fatty oil and butter (d) cheese, dalda and ghee.
Last Answer : (b) groundnut oil, margarine and vegetable oils
Description : Esters of fatty acids with higher alcohol other than glycerol are called as (A) Oils (B) Polyesters (C) Waxes (D) Terpenoids
Last Answer : Answer : C
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
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 : 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
Description : The enzyme that catalyse the changing of emulsified oils to fatty acids and glycerol is -
Last Answer : The enzyme that catalyse the changing of emulsified oils to fatty acids and glycerol is - A. Pepsin B. Lipase C. Amylase D. Sucrose
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 : Enzymes are – (1) Proteins (2) Minerals (3) Oils (4) Fatty acids
Last Answer : (1) Proteins Explanation: Enzymes are biological molecules (proteins) that act as catalysts and help complex reactions occur everywhere in life. They are in general globular proteins. They speed up reactions by providing an alternative reaction pathway of lower activation energy.
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 process of neutralizing the fatty acids present in the oils or fats by adding sodium
Last Answer : hydroxide is called saponification.
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 : Enzymes are (1) Proteins (2) Minerals (3) Oils (4) Fatty acids
Last Answer : Proteins
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 : 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
Description : Which of the following is not essential fatty acids? (A) Oleic acid (B) Linoleic acid (C) Arachidonic acid (D) Linolenic acid
Description : The essential fatty acids retard (A) Atherosclerosis (B) Diabetes mellitus (C) Nepritis (D) Oedema
Description : Which of the following are classified as essential fatty acids? (A) Arachidonic acid (B) Oleic acid (C) Acetic acid (D) Butyric acid
Description : Phrynoderma is a deficiency of (A) Essential fatty acids(B) Proteins (C) Amino acids (D) None of these
Description : Unsaturated fatty acids is known as (A) Non-essential fatty acids (B) Essential fatty acids (C) Cerebrosides (D) Phospholipids
Description : Marasmus occurs from deficient intake of (A) Essential amino acids (B) Essential fatty acids (C) Calories (D) Zinc
Description : Kwashiorkor occurs when the diet is severely deficient in (A) Iron (B) Calories (C) Proteins (D) Essential fatty acids
Description : Milk is a good source of (A) Proteins, calcium and iron (B) Proteins, calcium and ascorbic acid (C) Proteins, lactose and retinol (D) Proteins, lactose and essential fatty acids
Description : For synthesis of prostaglandins, the essential fatty acids give rise to a fatty acid containing (A) 12 carbon atoms (B) 16 carbon atoms (C) 20 carbon atoms (D) 24 carbon atoms
Description : Name the essential fatty acids.
Last Answer : Linoleic and linolenic acids are the only fatty acids which cannot be synthesised in the body.
Description : What are essential fatty acids?
Last Answer : Those cannot be synthesised by the body. So they are to be provided in the diet.
Description : Very low density lipoproteins are relatively rich in (A) Cholesterol (B) Triacyl glycerol (C) Free fatty acids (D) Phospholipids
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 ?
Description : Whether cholesterol is present in vegetable oils?
Last Answer : No.
Description : Is Omega 3 one of the essential fatty acids?
Last Answer : Omega 3 is one of the essential fatty acids. You can find Omega 3 in marine and plant oils.
Description : What are good sources of essential fatty acids?
Last Answer : There are many great foods that are rich in essential fatty acids. These foods include fish, such as salmon, and a variety of nuts.
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)
Description : Fist is a first class protein as it Contains - (1) essential amino acids (2) non-essential amino acids (3) all essential fatty acids (4) no amino acid
Last Answer : (1) essential amino-acids Explanation: Animal proteins derived from meat and fish are called first class proteins. A first-class protein is one which contains all 8 essential amino acids (which ... the body). They are also called complete proteins. Plant proteins are called second class proteins.
Description : Molasses is the starting material for the production of (A) Alcohol (B) Essential oil (C) Fatty acids (D) Massecuite
Last Answer : (A) Alcohol
Description : Fist is a first class protein as it contains (1) essential amino-acids (2) non-essential amino acids (3) all essential fatty acids (4) no amino acid
Last Answer : essential amino-acids
Description : Polysaccharides are (A) Polymers (B) Acids (C) Proteins (D) Oils
Last Answer : A
Last Answer : (A) Polymers
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 : Which of the following test is used for distinguishing among dry oils, semi-drying oils and non drying oils? (A) Elaiden test (B) Reichert-Meissl value test (C) Hunter value test (D) Iodine value test
Last Answer : Option A
Description : All following are essential trace elements except (A) Iron (B) Iodine (C) Zinc (D) Cadmium
Last Answer : Answer : D
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 : 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 : 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 : 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 : 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).