A. Triglyceride
B. Fatty acids
C. Fatty alcohol
D. Mono esters
Related Mcqs:
- 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 - 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 tendency
B. Greater tendency of decomposition at elevated temperature
C. Hydrolysis tendency in presence of water
D. All A, B. and C - The basic difference between vegetable oils and fats is in their ___________________?
A. Density
B. Chemical properties
C. Physical state
D. Composition - Which one of the following is not likely to be a constituent of vegetable oils ?
A. Citric acid
B. Oleic acid
C. Stearic acid
D. Glycerol - 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. Always contain some amount of nickel (as their complete removal is very difficult)
D. Have affinity to retain harmful sulphur compounds - Unsaturated oils compared to saturated oils have___________________?
A. Lower melting point & higher reactivity to oxygen
B. Higher melting point & higher reactivity to oxygen
C. Lower melting point & lower reactivity to oxygen
D. Higher melting point & lower reactivity to oxygen - Commercial production of Vanaspati is done by _______________ of edible vegetable oils ?
A. Hydrogenation
B. Oxidation
C. Hydrolysis
D. Hydrocracking - Hydrogenation of vegetable oils is a/an _______________ reaction ?
A. Endothermic
B. Autocatalytic
C. Exothermic
D. Homogenous - Flash point of most vegetable oils is about _______________ °C ?
A. 50
B. 100
C. 200
D. 300 - 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
