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Aim

Theory

Pretest

Procedure

Simulation

Posttest

References

Contributors

Feedback

Analyze quality and quantity of fats

Choose difficulty:

Beginner

Intermediate

Advanced

Identify the simple lipid from the following?

a: Lecithin Explanation

Explanation

b: Fatty acid Explanation

Explanation

c: Triacylglycerol Explanation

Explanation

d: Steroids Explanation

Explanation

All of the following are complex lipids, Except?

a: Phosphatidic acid Explanation

Explanation

b: Cerebroside Explanation

Explanation

c: Cardiolipin Explanation

Explanation

d: Cholesterol Explanation

Explanation

Rancidity of lipids of lipid rich food stuffs is due to:?

a: Hydrogenation of unsaturated fatty acids Explanation

Explanation

b: Reduction of fatty acids Explanation

Explanation

c: Oxidation of fatty acids Explanation

Explanation

d: Dehydrogenation of saturation fatty acids Explanation

Explanation

Which of the following statement is true?

a: Oxidative rancidity is observed more frequently in animal fats than vegetable fats Explanation

Explanation

b: Oxidative rancidity is observed more frequently in vegetable fats than animal fats Explanation

Explanation

c: Plants fats ado not undergo oxidative rancidity Explanation

Explanation

d: Oxidative rancidity can be effectively checked by dehydrogenation of fatty acids Explanation

Explanation

Number of milligrams of KOH required to neutralize fatty acid present in 1 g of fat is called?

a: Potassium number Explanation

Explanation

b: Acid number Explanation

Explanation

c: Saponification number Explanation

Explanation

d: Iodine number Explanation

Explanation

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