WorksheetsBIO LEC T3 Q1 (S17-18)
Total questions: 15
Worksheet time: 5mins
This is the collective used for Fixed oils, fats, and waxes
Oil
Lipids
Fatty acid
Glycerol
Class of lipid that contains esters, which can undergo saponification
Nonsaponifiable lipid
Saponifiable lipid
Class of lipid that cannot be broken up into smaller molecules by hydrolysis
Nonsaponifiable lipid
Saponifiable lipid
All but one are Fat-soluble vitamins
Vitamin A
Vitamin B
Vitamin D
Vitamin E
The yellow color in fat is due to ____
Fatty acid
Acrolein
Iodine
Carotene
It is the temperature at which all lipids in a mixture are in a solid state.
melting point
viscosity
specific gravity
refractive index
Classification of fixed oil that has an Iodine value of 120 and above
Non drying oil
Semi drying oil
Drying oil
Emollient
Disease where there is an abnormally high concentration of cholesteryl ester deposits in the liver, brain, kidneys, nerves, and other tissues of the body.
Schuller-Christian Disease
Hand-Schuller-Christian Disease
Niemann-pick disease
Krabbe Disease
Test used to detect the presence of fat in plants
Acrolein Test
Test with Osmic acid
Reaction with Alkanet pigment
Reaction with an Alkali
Test for fats wherein Potassium bisulfide is used as the reagent
Acrolein Test
Test with Osmic acid
Reaction with Alkanet pigment
Reaction with an Alkali
It is a naturally occurring antioxidant
Vitamin A
Vitamin B
Vitamin D
Vitamin E
The process where liquid oils are turned into semi-solid fats/oil
Hydrolysis
Hard Soap
Saponification
Hydrogenation
Is used to determine the efficiency/freshness of fixed oil or fat
Iodine number
Acid number
Polenske number
Reichert-Meissl number
Butter has the highest ______ amongst all fats
Iodine number
Acid number
Polenske number
Reichert-Meissl number
The higher the Iodine value of a fat, the more unsaturated it is
TRUE
FALSE
