Related Questions

Which of the following test is used for distinguishing among dry oils, semi-drying oils and non drying oils?
A Elaiden test
B Reichart-Meissl value test
C Henter value test
D Iodine value test
Mineral oils (e.g. petroleum oils) are preferred over fatty oils (e.g. mustard oil, ghee, tallow, palm oil, olive oil etc.) as a lubricant due to its
A Poor oxidation stability and high gum forming tendency
B Greater tendency of decomposition at elevated temperature
C Hydrolysis tendency in presence of water
D All of the above
Many people believed that spices help preserve food, however many marketed spices are ---- bacteria, mound and yeast.
A devoid of
B teem with
C improved by
D destroyed by
The ratio of quantity of water in fresh fruit to that of dry fruits is 7 : 2 . If 400 km of dry fruits contain 50 km of water then find the weight of the water in same fruits when they were fresh?
A 100 km
B 150 km
C 175 kg
D 125 kg
Commercial production of Vanaspati is done by __________ of edible vegetable oils.
A Hydrogenation
B Oxidation
C Hydrolysis
D Hydrocracking
Hydrogenation of edible vegetable oils
A Is an exothermic reaction
B Increases their melting point
C Is done in presence of nickel catalyst
D All of the above
Our major foods, fibres, spices, fruits and beverage crops are
A flowering plants
B gymnosperms plants
C pteridophytes
D bryophytes
Mint contains aromatic oils _____. stems and roots.
A its leaves
B is its leaves
C are is its leaves
D they are is its leaves
Unsaturated oils compared to saturated oils have
A Lower melting point & higher reactivity to oxygen
B Higher melting point & higher reactivity to oxygen
C Lower melting point & lower reactivity to oxygen
D Higher melting point & lower reactivity to oxygen
Vegetable oils contain large quantity of glycerides of unsaturated acids. When the vegetable oils contain high amount of saturated fatty acids, it is termed as __________ oil.
A Drying
B Semi-drying
C Non-drying
D None of these

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