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

1

2007 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 2007

Oils rich in PUFA are NOT desirable for bio-diesel production because

A

they form epoxides in presence of oxygen

B

they do not form epoxides in presence of oxygen

C

they have high ignition temperature

D

they solidify at low temperature

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2

2011 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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 membrane and hormones

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3

2014 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 2014

In a solution of vegetable oil (molecular mass = 292 kg kmol⁻¹) and ethanol (molecular mass = 46 kg kmol⁻¹), the concentration of vegetable oil in the solution is measured to be 60% (total mass basis). Therefore, mole fraction of ethanol in the solution is ______.

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4

2016 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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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5

2017 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 2017

You have two samples of milk, one (X) with 3.8% fat and another (Y) with 0.5% fat. In order to produce a milk with 3.5% fat, 100 ml of Y should be mixed with ____ ml of X.

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6

2017 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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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7

2019 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 2019

Rice bran is stabilized prior to oil extraction to protect it from the activity of __________.

A

Polyphenol oxidase

B

Peroxidase

C

Lipase

D

Lipoxygenase

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8

2024 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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

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9

2025 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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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10

2025 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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

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11

2026 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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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12

2026 · Life Sciences · Food Chemistry and Nutrition · Lipids

Life Sciences (XL) 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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