Q. In fats, the number of OH groups can be expressed as
(a) Reichert-Meissil number
(b) Polenske number
(c) Iodine number
(d) Acetyl number
Answer: : (d)
Q. Rancidity of lipids of lipid-rich foodstuff is because of
(a) Reduction of fatty acids
(b) Hydrogenation of unsaturated fatty acids
(c) Dehydrogenation of saturated fatty acids
(d) Oxidation of fatty acids
Answer: : (d)
Q. This is an example of derived lipids
(a) Terpenes
(b) Steroids
(c) Carotenoids
(d) All of the above
Answer: : (d)
Q. The degree of unsaturation of lipids can be measured as
(a) Iodine number
(b) Saponification number
(c) Reichert Meissel number
(d) Polenske number
Answer: : (a)
Q. The specific gravity of lipid is
(a) 1.5
(b) 1.0
(c) 0.8
(d) 0.2
Answer: : (c)
Q. This molecule acts as molecular chaperones to assist the folding of proteins
(a) Vitamins
(b) Carbohydrates
(c) Amides
(d) Lipids
Answer: : (d)
Q. Which of these is not a lipid?
(a) Fats
(b) Oils
(c) Proteins
(d) Waxes
Answer: : (c)
Q. The abundantly distributed enzyme in germinating seeds and adipocytes is
(a) Lipase
(b) Proteases
(c) Cellulase
(d) Nuclease
Answer: : (a)
Q. Beta-oxidation of fatty acids occurs in
(a) Peroxisome
(b) Peroxisome and Mitochondria
(c) Mitochondria
(d) Peroxisome, Mitochindria and ER
Answer: : (C)
Q. An example of ____________ is Carnauba wax
(a) Soft wax
(b) Liquid wax
(c) Hard wax
(d) Archaebacterial wax
Answer: : (c)
