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.

MCQ/ Fats and Oils

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

Answer- b) Iodine value

23. Which of the following is important in testing the purity of butter and ghee?

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

Answer- d) Saponification value

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