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Food Chem - QUIZ Lipids

Total questions: 50

Worksheet time: 1hrs 2mins

Name
Class
Date
1.

Below are the two broad types of food lipids, except:

a)

Saturated and unsaturated

b)

Fats and oils

c)

Animal and plant

d)

Free fatty acids & glycerides

2.

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

a)

Butter

b)

Corn oil

c)

Tallow

d)

Coconut oil

3.

What is the most important constituent of lipids?

a)

Fatty acids

b)

Phospholipids

c)

Sterols

d)

Waxes

4.

Which fatty acid has the highest melting point?

a)

C14:1

b)

C14:2

c)

C18:1 cis

d)

C18:1 trans

5.

Polymorphic forms of fats have different crystal forms but the same

a)

physical properties

b)

chemical composition

c)

X-ray pattern

d)

melting point

6.

What is the acid value used to measure in fats and oils?

a)

Degree of unsaturation

b)

Degree of oxidation

c)

Degree of hydrolysis

d)

Degree of saponification

7.

What does the iodine value indicate about a lipid?

a)

Degree of unsaturation

b)

Degree of oxidation

c)

Degree of hydrolysis

d)

Degree of saponification

8.

What is the purpose of hydrogenation in fats and oils?

a)

To increase the degree of unsaturation

b)

To decrease the melting point

c)

To improve flavor stability

d)

To increase the peroxide value

9.

What is the function of oil refinery?

a)

To increase the shelf life of oils

b)

To remove impurities from oils

c)

To change the physical properties of oils

d)

All of the above

10.

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

a)

Flash Point

b)

Fire Point

c)

Smoke Point

d)

Melting Point

11.

What are the factors that can affect lipid quality during storage?

a)

Exposure to light, oxygen, heat, moisture, contaminants, and improper handling

b)

Excessive freezing and thawing, exposure to strong odors, and prolonged storage

c)

Inadequate packaging, exposure to insects, and improper temperature control

d)

Exposure to light, oxygen, heat, moisture, contaminants, and improper storage containers

12.

Which method is used for lipid extraction that involves continuous extraction with petroleum or diethyl ether?

a)

Gravimetric

b)

Mojonnier

c)

Soxhlet Method

d)

Babcock

13.

What is the main indicator of lipid edibility?

a)

Acid Value

b)

Saponification Value

c)

Iodine Value

d)

Peroxide Value

14.

What does the Acid Value (AV) measure?

a)

The breakdown of triglycerides into free fatty acids

b)

The purity of a fat or oil

c)

The degree of unsaturation of the lipid

d)

The susceptibility of the lipid to oxidative rancidity

15.
If a fat has low saponification value, what can be inferred about the chain length of the fatty acid?
a)
Short chain length
b)
Long chain length
c)
Medium chain length
d)
None of the above
16.

What does the Peroxide Value measure?

a)

The degree of oxidative deterioration of fats/oil

b)

The breakdown of triglycerides into fatty acids

c)

The purity and stability of a fat or oil

d)

The susceptibility of the lipid to oxidative rancidity

17.
The phospholipid bilayer comprises what part of the cell?
a)
cytoplasm
b)
cell membrane
c)
cytoskeleton
d)
nuclear membrane
18.
What type of lipid is this?
a)
steroid
b)
cholesterol
c)
phospholipid
d)
triglyceride
19.
Which of the following molecules is not a lipid? 
a)
testosterone
b)
triglycerides
c)
cellulose
d)
phospholipids
20.

What is the difference between a saturated fat and an unsaturated fat?

a)

Saturated fat is solid at room temperature and unsaturated fat is liquid at room temperature

b)

Saturated fat has a single bond and unsaturated fat has a double bond

c)

Saturated fats are bad for you and unsaturated fats are better for you.

d)

All of the above

21.

If I am consuming fats that come from certain vegetables, seeds, or nuts, what type of fats am I consuming?

a)

Unsaturated Fats

b)

Water soluble fats

c)

Saturated fats

d)

Incomplete fats

22.

What type of molecule is shown in this diagram?

a)

Trans saturated fatty acid

b)

Cis unsaturated fatty acid

c)

Cis saturated fatty acid

d)

Trans unsaturated fatty acid

23.

If you want to fry a crispy banana, which oil you think fits the best?

a)

olive oil

b)

fish oil

c)

palm oil

d)

none of the above

24.

Temperature required to sustain combustion is called

a)

Smoke point

b)

Fire point

c)

Flash point

d)

None of the above

25.

Temperature at which oil ignites is called

a)

Smoke point

b)

Fire point

c)

Flash point

d)

None of the above

26.

Factors affecting plasticity are: (more than one answer is possible)

a)

Pressure

b)

Composition of triglycerides

c)

Polymorphic forms of the component glycerides

d)

Temperature

27.

These are classifications of lipids: (more than one answer is possible)

a)

steroids

b)

lipoprotein

c)

phospholipids

d)

simple lipids

28.

The longer the carbon chain in a fatty acid, .... (more than one answer is possible)

a)

boiling point increases

b)

melting point increases

c)

solubility increases

d)

odor decreases

29.

Why an egg yolk is more orange in color?

a)

Because it contains more omega-3

b)

Because the eggshell is browner in color

c)

Because the feed of the hens contains more beta-carotene

d)

None of the above

30.

The purpose of an emulsifier is to ___________ .

a)

Decrease surface area in a suspension

b)

Reduce the interfacial tension between immiscible phase

c)

Minimize the size of globules

d)

Improve medication taste

31.

All contain emulsifier except

a)

Peanut butter

b)

Frozen desserts

c)

Chocolate

d)

Table sugar

32.

The condition reached in certain foods as the lipid material (fat) undergoes oxidation reactions producing aldehydes, hydroxyl acids, keta acids, and other compounds which are responsible for the odor and off-flavor, producing stale foods

a)

fatty acids

b)

oxidation

c)

rancidity

d)

saturated fatty acids

33.

Factors that speed up the oxidation process include _______

a)

light and oxygen

b)

length of storage and metal contamination

c)

relative humidity and temperature

d)

all of the above

34.

Substances that are added to some foods to slow down oxidative deterioration :

a)

deflectors

b)

reducers

c)

fillers

d)

antioxidants

35.

Omega 3 can be found in the following foods except ______.

a)

fish and seafood

b)

grains

c)

nuts and seeds

d)

eggs

36.

What is the common name for lipids?

a)

fats

b)

oils

c)

waxes

d)

lubes

37.

Which of the following is a source of saturated fat?

a)
b)
c)
d)
38.

Which of the following is a source of unsaturated fat?

a)
b)
c)
d)
39.

Which among the following is NOT rich in Omega 3 -Fatty Acids?

a)
b)
c)
d)
40.

It is a type of lipid that makes the leaves shiny and water -resistant due to its hydrophobic nature.

a)

Steroid

b)

Wax

c)

Phospholipid

d)

Cortisol

41.

Which is not a fat soluble vitamin?

a)

Vitamin E

b)

Vitamin B12

c)

Vitamin A

d)

Vitamin K

42.

Fatty Acids differ in there chain length and their

a)

protein carriers

b)

Side chains

c)

energy level

d)

degree of saturation

43.

Omega 3 and Omega 6 can be found in all of the following except ______.

a)

fish and seafood

b)

grains

c)

nuts and seeds

d)

eggs

44.

Which of the following is closely related to the increased risk of heart disease?

a)

saturated fatty acid

b)

monounsaturated fatty acid

c)

polyunsaturated fatty acid

d)

cis fatty acid

45.

What is the analysis of lipid quality?

a)

Evaluating the nutritional value of lipids

b)

Measuring the color and texture of lipids

c)

Assessing the taste and smell of lipids

d)

Determining the composition, purity, and stability of lipids

46.

What type of lipid makes up the plasma membrane of the cell?

a)

Steroid

b)

Wax

c)

Phospholipid

d)

Cortisol

47.

Which diagram is a triglyceride?

a)
b)
c)
d)
48.

What type of bond is being broken when a triglyceride is hydrolysed?

a)

glycosidic

b)

peptide

c)

ester

d)

phosphodiester

49.

Which of the following is an example of a steroid?

a)

glycerol

b)

Phospholipids

c)

fatty acids

d)

Cholesterol

50.

Identify a monounsaturated fat. Check all that apply.

a)

Canola oil

b)

Peanut oil

c)

Butter

d)

Beef Tallow

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