Lipids - Food Chemistry and Nutrition - Engineering Sciences Previous Year Questions

1

2008 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2008

The following was obtained from an analysis of two oil samples A and B
(a) Iodine value of A is greater than iodine value of B
(b) Reichert Meissl value of A is less than Reichert Meissl value of B
Based on the above analysis, the following is the correct statement

A

Oil A is more unsaturated than oil B and has low molecular weight fatty acids

B

Oil A is less unsaturated than oil B and has low molecular weight fatty acids

C

Oil A is less unsaturated than oil B and has high molecular weight fatty acids

D

Oil A is more unsaturated than oil B and has high molecular weight fatty acids

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2

2010 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2010

Saponification number of a fat is the milligrams of KOH required to saponify 1 g of fat. The correct statement on saponification is

A

Fat with high amount of low molecular weight fatty acids will have high saponification number

B

Butter has low saponification number

C

Fatty acids with long carbon chains have high saponification number

D

Fat with low Reichert-Meissl number has very high saponification number

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3

2011 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2011

Listed below are some of the functions of fats in the human nutrition. Identify the INCORRECT function.

A

Concentrated source of energy

B

Transport of oxygen to various organs

C

Absorption of fat soluble vitamins

D

Synthesis of cell membranes and hormones

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4

2011 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2011

Which of the following statements is NOT TRUE in case of oxidative rancidity of fatty foods?

A

Peroxides and hydroperoxides are formed during auto-oxidation

B

Auto-oxidation is a complex chain reaction

C

The final breakdown products of auto-oxidation are aldehydes, ketones and alcohols

D

The reaction is brought about by an enzyme, called lipase

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5

2012 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2012

Among the following fatty acids, which group is known as essential fatty acids?

A

9,11-Octadecadienoic and 9,11,13-Octadecatrienoic

B

9,12-Octadecadienoic and 9,12,15-Octadecatrienoic

C

9-Octadecenoic and 9,11-Octadecadienoic

D

9,11-Octadecadienoic and 9-Eicosenoic

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6

2013 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2013

Which of the following statements is TRUE in case of oxidative rancidity of vegetable oils and fats?

A

It is caused by the reaction of saturated fatty acids and oxygen

B

It involves polymerization of fatty acids

C

It is caused by the reaction of unsaturated fatty acids with oxygen

D

It is caused by oxidative enzymes

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7

2014 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2014

A non-hydrolyzable lipid is

A

Lecithin

B

Arachidic acid

C

Tocopherol

D

Tristearin

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8

2015 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2015

Among the following animal foods, the fat content is least in

A

Beef

B

Chicken meat

C

Pork

D

Lamb flesh

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9

2016 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2016

The oil, which experiences flavor reversion even at the lower peroxide value is _____.

A

Mustard

B

Soybean

C

Palm

D

Sesame

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10

2016 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2016

a) Assertion: Olestra is used as a zero calorie fat replacer
r) Reason: It is a sucrose polyester with 6-8 acyl group and is not absorbed in the human digestive system.
Choose the correct answer from the following

A

Both a) and r) are false

B

Both a) and r) are true, but r) is not the correct reason for a)

C

is true but r) is false

D

Both a) and r) are true and r) is the correct reason for a)

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11

2017 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2017

Match the following items of group I with the items of group II in relation to the quality of fat.
Group I
P. Saponification number
Q. Iodine number
R. Reichert Meissl number
S. Acetyl value
Group II
1. Unsaturation of fatty acid
2. Volatile water soluble fatty acid
3. Hydroxy fatty acid
4. Molecular weight of fatty acid

A

P-1, Q-2, R-3, S-4

B

P-1, Q-3, R-4, S-2

C

P-4, Q-1, R-2, S-3

D

P-2, Q-1, R-3, S-4

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12

2018 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2018

Which of the following represent the group of saturated fatty acids?

A

Lauric, Myristic, Arachidic

B

Palmitic, Linoleic, Linolenic

C

Capric, Stearic & Oleic

D

Behenic, Caprylic, Arachidonic

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13

2020 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2020

Which of the following is the correct pair of essential fatty acids?

A

Oleic acid and Lenoleic acid

B

Lenoleic acid and Linolenic acid

C

Linolenic acid and Lauric acid

D

Linolenic acid and Oleic acid

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14

2022 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2022

Which among the following are ω-6 poly unsaturated essential fatty acids?

A

18:2 Linoleic acid

B

18:3 α-Linolenic acid

C

18:3 γ-Linolenic acid

D

20:4 Arachidonic acid

Check answer

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15

2023 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2023

Match the method/ value used for measuring lipid characteristics in Column I with the corresponding properties indicated by them, in Column II.

Column I	Column II
P. Thiobarbituric acid test	1. Induction time
Q. Rancimat method	2. Degree of unsaturation
R. Peroxide value	3. Carbonyl content
S. Iodine value	4. Hydroperoxide content

A

P-3, Q-1, R-4, S-2

B

P-1, Q-3, R-4, S-2

C

P-3, Q-1, R-2, S-4

D

P-3, Q-4, R-1, S-2

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16

2024 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2024

Which of the following fatty acids is/are known to increase the low density lipoprotein (LDL)-cholesterol?

A

Omega-3 Fatty acids

B

Trans Fatty acids

C

Conjugated Linoleic acids

D

Saturated Fatty acids

Check answer

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17

2025 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2025

If there is a delay in oil extraction after bran is separated from the brown rice, the quality of rice bran oil deteriorates. Identify the suitable CAUSE and EFFECT for the deterioration in oil quality.

A

Lipase activity; increase in FFA

B

Oil hydrolysis; decrease in FFA

C

Lipase activity; decrease in FFA

D

Bran stabilization; decrease in lipase activity

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18

2025 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2025

Among the following, which is/are the process(es) that lead to generation of new fats from existing ones?

A

Transesterification

B

Degumming

C

Hydrogenation

D

Winterization

Check answer

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19

2026 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2026

Coconut oil contains a small fraction of unsaturated fatty acids, but still has a low melting point due to the presence of

A

large amounts of long chain saturated fatty acids

B

mostly medium chain saturated fatty acids such as lauric acid

C

few hydrogen bonds per fatty acid chain

D

higher cholesterol content

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20

2026 · Engineering Sciences · Food Chemistry and Nutrition · Lipids

Engineering Sciences (XE) 2026

Vegetable oils resist oxidation and maintain their quality for a long period due to the presence of

A

tocopherols

B

hydrolytic enzyme such as lipases

C

microorganisms such as molds and yeast

D

carbohydrates

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