Related Questions

Oils are partially hydrogenated (not fully) to manufacture vanaspati, because fully saturated solidified oils
A Cause cholesterol build up and blood clotting
B Are prone to rancid oxidation
C Always contain some amount of nickel (as their complete removal is very difficult)
D Have affinity to retain harmful sulphur compounds
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
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
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
The gas used in the manufacture of vanaspati from vegetable oil is
A hydrogen
B oxygen
C nitrogen
D carbon dioxide
Preparation of ‘Dalda or Vanaspati’ ghee from vegetable oil utilizes the following process :
A Hydrolysis
B Oxidation
C Hydrogenation
D Ozonolysis
Hydrogenation of oil is carried out in a/an __________ in Vanaspati manufacturing plant.
A Agitated vessel
B Sieve tray column
C Bubble cap column
D Packed tower
Laurels are valued for their aromatic oils and spices, edible fruits, and timber.
A blossoms
B leaves
C wood
D sap
Flash point of most vegetable oils is about __________ °C.
A 50
B 100
C 200
D 300

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