Food Chem - Lipids Quiz V1

What are the two broad types of food lipids?

• Protein and Carbohydrate

• Fat and Oil

• Sugar and Salt

• Vitamins and Minerals

Which type of food lipid is solid at room temperature and of animal origin?

• Butter

• Olive Oil

• Palm Oil

• Coconut Oil

What is the most important constituent of lipids?

• Fatty Acids

• Phospholipids

• Sterols

• Waxes

Which type of fatty acid has the highest melting point?

• C4

• C6

• C14

• C18

What is the process called when unsaturated fatty acids are changed to trans double bonds?

• Hydrogenation

• Saponification

• Inter-esterification

• Oxidation

What is the function of oil refinery?

• To increase the shelf life of oils

• To remove impurities from oils

• To change the physical properties of oils

• All of the above

What is the temperature at which thin bluish smoke forms from an oil?

• Flash Point

• Fire Point

• Smoke Point

• Melting Point

What is the process called when triglycerides are hydrolyzed under alkaline conditions?

• Saponification

• Hydrogenation

• Inter-esterification

• Lipid Extraction

What is the number that expresses the quantity of potassium hydroxide required to neutralize the free acids present in 1 g of a lipid?

• Acid Value

• Saponification Value

• Iodine Value

• Peroxide Value

What is the purpose of cholesterol analysis in fats and oils?

• To measure the degree of oxidative deterioration

• To determine the melting point

• To assess the plasticity of fats

• To identify or authenticate fats and oils