MCQ/ Fats and Oils Pharmaceutical Organic Chemistry 3rd semester B.Pharmacy

MULTIPLE CHOICE QUESTIONS of Fats and Oils of Pharmaceutical organic Chemistry B.Pharmacy 3rd semester.

1. Fats and oils are ester of

a) Acetic acid and alcohols
b) Fatty acid and alcohols
c) Carboxylic acid and alcohols
d) None of above

Answer- b) Fatty acid and alcohols

2. Melting point of fat is…………..and melting point of oil is…………..

a) Higher, higher
b) Lower, lower
c) Higher, lower
d) Lower, higher

Answer- c) Higher, lower

3. Which of the following is an example of fats?

a) Vegetable ghee
b) Ground nut oil
c) Coconut oil
d) Glyceryl trioleate

Answer- a) Vegetable ghee

4. Pick out the correct statement

a) Oils are saturated triglycerides
b) Oils are liquids at room temperature
c) Oils have lower melting points
d) None of above

Answer- a) Oils are saturated triglycerides

5. Enzyme responsible for hydrolysis of fat is?

a) Reductase
b) Aconitase
c) Lipase
d) Kinase

Answer- c) Lipase

6. Which of the following is suitable solvents/s for oils and fats?

a) Benzene
b) CCI4
c) CHCL3
d) All of above

Answer- d) All of above

7. Saponification is done

a) By alkali hydrolysis
b) By acids
c) By salts
d) All of above

Answer- a) By alkali hydrolysis

8. Fats do not have……….. bonds and oils have……… bonds

a) Triple, double
b) Double, double
c) Double, triple
d) Triple, triple

Answer- b) Double, double

9. Vegetable ghee is manufactured by

a) Saponification
b) Hydrogenation
c) Oxidative polymerisation
d) Reduction polymerization

Answer- b) Hydrogenation

10. Hydrogenolysis is a reaction which leads to the reduction products of

a) Aldefyde
b) Ketone
c) Alcohol
d) Ester

Answer- c) Alcohol

11. Rancidity of lipids containing food is due to

a) Hydrogenation of unsaturated fatty acids
b) Reduction of fatty acids
c) Oxidation of fatty acids
d) Dehydrogenation of saturated fatty acids

Answer- c) Oxidation of fatty acids

12. Dietary fats are transported as-

a) Chyclomicrons
b) Liposomes
c) Lipid globules
d) Oil droplets

Answer- a) Chyclomicrons

13. The specific gravity of lipid is

a) 0.2
b) 0.8
c) 1.0
d) 1.5

Answer- b) 0.8

14. Fats with unsaturated fatty acids are……. at room temperature

a) Solid
b) Liquid
c) Liquid in presence of oxygen
d) Liquid in absence of oxygen

Answer- b) Liquid

15. The number of OH group in fats can be expressed as

a) Polenske number
b) RM value
c) Acetyl value
d) Iodine value

Answer- c) Acetyl value

16. The degree of unsaturation of lipid can be measured as

a) Saponification value
b) Iodine value
c) RM value
d) Polenske value

Answer- b) Iodine value

17. The number of mg of KOH require to neutralize fatty acid present in 1gm of fat is called

a) Iodine value
b) Saponification value
c) Acid value
d) RM value

Answer- b) Saponification value

18. Hydrogenolysis of fats and oil is done in the presence of which catalyst

a) Copper-chromium
b) Nickel
c) H₂ gas
d) Dil. H2SO4

Answer- a) Copper-chromium

19. The catalyst used in addition of iodine is

a) Ni/pt
b) Lewis acid
c) CH3MgCl
d) HgCl₂

Answer- d) HgCl₂

20. Which of the following is responsible for rancidity?

a) Alkali
b) Ketones
c) Aldehydes
d) Alcohols

Answer- c) Aldehydes

21. Iodine number is defined as the number of grams of iodine required for the iodination of gm of fats or oils

a) 1
b) 5
c) 100
d) 1000

Answer- c) 100

22. Which of the following helps in classification of oils into drying, semi drying and non drying oils?

a) Acid value
b) Iodine value
c) Saponification value
d) RH value