Quiz on Oil and Fats

What is the definition of lipids?

• Substances with short hydrocarbon chains

• Substances soluble in organic solvents

• Substances insoluble in water

• Substances soluble in water

Which fatty acids are considered essential for humans?

• Butyric acid and Caproic acid

• Oleic acid and Arachidonic acid

• Linoleic acid and α-Linolenic acid

• Stearic acid and Palmitic acid

What is the predominant component of fats and oils?

• Diglycerides

• Free fatty acids

• Triglycerides

• Monoglycerides

What determines the degree of saturation in fatty acids?

• Number of carbon atoms

• Number of double bonds between carbon atoms

• Presence of hydroxyl groups

• Length of the hydrocarbon chain

What is the byproduct released during the formation of Triacylglycerol?

• Carbon dioxide

• Water

• Oxygen

• Nitrogen

What is the main cause of chemical changes during frying?

• Oxidation

• Hydrolysis

• Dehydration

• Evaporation

Which factor affects the rate of hydrolysis during frying?

• Temperature of the food product

• Presence of antioxidants

• Amount of water in the frying fat

• Type of food being fried

What is the primary component involved in lipid oxidation?

• Unsaturated fatty acids

• Carbohydrates

• Minerals

• Proteins

What is the difference between Type I and Type II pathways in photosensitized oxidation?

• The involvement of singlet oxygen

• The presence of light

• The abstraction of hydrogen from unsaturated oil

• The interaction with ground-state molecular oxygen

What is required for photo-oxidation to occur?

• Light and water

• Light and oxygen

• Heat and oxygen

• Heat and water