Q1. Fats and oils are chemically known as:
A) Steroids
B) Triglycerides
C) Waxes
D) Carbohydrates
✅ Answer: B) Triglycerides
Q2. Triglycerides are esters of:
A) Fatty acids and glucose
B) Fatty acids and glycerol
C) Amino acids and glycerol
D) Fatty acids and ethanol
✅ Answer: B) Fatty acids and glycerol
Q3. What is the main difference between fats and oils?
A) Source
B) State at room temperature
C) Colour
D) Odour
✅ Answer: B) State at room temperature
Q4. Simple triglycerides contain:
A) One type of fatty acid
B) Three different fatty acids
C) Glycerol and glucose
D) Two identical fatty acids only
✅ Answer: A) One type of fatty acid
Q5. Mixed triglycerides contain:
A) Only saturated fatty acids
B) Different fatty acids
C) Proteins and lipids
D) Sugars
✅ Answer: B) Different fatty acids
Q6. Animal fats are usually:
A) Liquids
B) Solids
C) Gases
D) Semiliquids
✅ Answer: B) Solids
Q7. Vegetable oils are usually:
A) Solids
B) Liquids
C) Semi-solids
D) Waxes
✅ Answer: B) Liquids
Q8. Saturated fats are usually:
A) Liquids at room temperature
B) Solids at room temperature
C) Volatile
D) Colourless gases
✅ Answer: B) Solids at room temperature
Q9. Which is a saturated fat?
A) Olive oil
B) Linseed oil
C) Lard
D) Almond oil
✅ Answer: C) Lard
Q10. Which is an unsaturated oil?
A) Butter
B) Lard
C) Olive oil
D) Tallow
✅ Answer: C) Olive oil
Q11. Fats are broken down into:
A) Amino acids and glucose
B) Glycerol and fatty acids
C) Monosaccharides
D) Ketones
✅ Answer: B) Glycerol and fatty acids
Q12. Glycerol can be converted into:
A) Glycogen
B) Glucose
C) Fructose
D) Lactose
✅ Answer: B) Glucose
Q13. Which vitamin is NOT fat-soluble?
A) A
B) C
C) D
D) E
✅ Answer: B) C
Q14. Fats are important for:
A) Bone formation
B) Energy storage
C) DNA replication
D) Hemoglobin synthesis
✅ Answer: B) Energy storage
Q15. Which pigment gives yellow colour to butter?
A) Xanthophyll
B) Carotene
C) Chlorophyll
D) Melanin
✅ Answer: B) Carotene
Q16. Fats and oils have density around:
A) 1.5 g/cm³
B) 1.0 g/cm³
C) 0.8 g/cm³
D) 2.0 g/cm³
✅ Answer: C) 0.8 g/cm³
Q17. Fats and oils are:
A) Good conductors
B) Poor conductors of heat and electricity
C) Magnetic
D) Soluble in water
✅ Answer: B) Poor conductors of heat and electricity
Q18. What type of bonds join glycerol to fatty acids?
A) Hydrogen bonds
B) Ionic bonds
C) Ester bonds
D) Peptide bonds
✅ Answer: C) Ester bonds
Q19. Saturated fatty acids contain:
A) No double bonds
B) One double bond
C) Two double bonds
D) Triple bonds
✅ Answer: A) No double bonds
Q20. Monounsaturated fatty acids contain:
A) No double bonds
B) One double bond
C) Two double bonds
D) Three double bonds
✅ Answer: B) One double bond
Q21. Polyunsaturated fatty acids contain:
A) No double bonds
B) One double bond
C) More than one double bond
D) Only triple bonds
✅ Answer: C) More than one double bond
Q22. Shorter chain and unsaturated fatty acids make membranes:
A) Rigid
B) More flexible
C) Brittle
D) Insoluble
✅ Answer: B) More flexible
Q23. Hydrolysis of fats in presence of alkali gives:
A) Alcohol
B) Soap and glycerol
C) Acids and water
D) Ketones
✅ Answer: B) Soap and glycerol
Q24. Catalyst used in hydrolysis by water is:
A) Zinc oxide
B) Copper
C) Nickel
D) Palladium
✅ Answer: A) Zinc oxide
Q25. Enzyme used in hydrolysis of fats:
A) Lipase
B) Amylase
C) Protease
D) Maltase
✅ Answer: A) Lipase
Q26. Hydrolysis of fats in presence of lipase gives:
A) Esters
B) Glycerol and fatty acids
C) Ketones
D) Alcohols
✅ Answer: B) Glycerol and fatty acids
Q27. Hydrolysis of fats in acidic medium yields:
A) Glycerol and fatty acids
B) Alcohol and aldehyde
C) Ketones
D) Esters
✅ Answer: A) Glycerol and fatty acids
Q28. Hydrogenation converts:
A) Saturated fats to oils
B) Oils to solid fats
C) Esters to alcohols
D) Waxes to oils
✅ Answer: B) Oils to solid fats
Q29. Catalyst used in hydrogenation is:
A) Zinc oxide
B) Nickel
C) Copper
D) Iron
✅ Answer: B) Nickel
Q30. Temperature for hydrogenation:
A) 50–100°C
B) 150–200°C
C) 250–300°C
D) 300–400°C
✅ Answer: B) 150–200°C
Q31. Hydrogenolysis splits fats into:
A) Glycerol and fatty acids
B) Glycerol and higher alcohols
C) Aldehydes
D) Ketones
✅ Answer: B) Glycerol and higher alcohols
Q32. Catalyst used in hydrogenolysis is:
A) Copper-chromium
B) Nickel
C) Zinc oxide
D) Platinum
✅ Answer: A) Copper-chromium
Q33. Saponification produces:
A) Alcohol and aldehyde
B) Soap and glycerol
C) Ketones and water
D) Acids and esters
✅ Answer: B) Soap and glycerol
Q34. Rancidification is:
A) Oxidation or hydrolysis of fats
B) Hydrogenation of fats
C) Hydroxylation of fats
D) Reduction of fats
✅ Answer: A) Oxidation or hydrolysis of fats
Q35. Oxidative rancidity occurs in:
A) Saturated fatty acids
B) Unsaturated fatty acids
C) Waxes
D) Steroids
✅ Answer: B) Unsaturated fatty acids
Q36. Hydrolytic rancidity is caused by:
A) Heat
B) Enzymes
C) Oxygen
D) Light
✅ Answer: B) Enzymes
Q37. Ketone rancidity occurs in:
A) Saturated fatty acids
B) Unsaturated fatty acids
C) Essential fatty acids
D) Polyphenols
✅ Answer: A) Saturated fatty acids
Q38. Which prevents rancidity?
A) Alkalis
B) Antioxidants
C) Acids
D) Detergents
✅ Answer: B) Antioxidants
Q39. Example of drying oil:
A) Olive oil
B) Linseed oil
C) Coconut oil
D) Peanut oil
✅ Answer: B) Linseed oil
Q40. Drying oils contain more than:
A) 10% saturated acids
B) 50% polyunsaturated acids
C) 30% MUFA
D) 70% saturated acids
✅ Answer: B) 50% polyunsaturated acids
Q41. Drying of oil is due to:
A) Evaporation
B) Autoxidation and crosslinking
C) Hydrogenation
D) Fermentation
✅ Answer: B) Autoxidation and crosslinking
Q42. Non-drying oils become:
A) Hard films
B) Rancid on storage
C) Gaseous
D) Crystals
✅ Answer: B) Rancid on storage
Q43. Semi-drying oils have iodine number:
A) 20–50
B) 115–130
C) 10–30
D) 5–10
✅ Answer: B) 115–130
Q44. Example of semi-drying oil:
A) Sesame oil
B) Olive oil
C) Linseed oil
D) Coconut oil
✅ Answer: A) Sesame oil
Q45. Acid value is used to measure:
A) Degree of saturation
B) Free acid content
C) Glycerol content
D) Alcohol content
✅ Answer: B) Free acid content
Q46. Acid value is expressed as:
A) mg KOH per gram fat
B) g iodine per 100g fat
C) ml NaOH per 10g fat
D) mg HCl per gram fat
✅ Answer: A) mg KOH per gram fat
Q47. High acid value indicates:
A) Fresh oil
B) Rancid oil
C) Hydrogenated oil
D) Saturated oil
✅ Answer: B) Rancid oil
Q48. Saponification value indicates:
A) Free acid content
B) Ester content
C) Molecular weight
D) Water content
✅ Answer: C) Molecular weight
Q49. Saponification value is:
A) mg KOH to saponify 1g fat
B) g iodine per 100g fat
C) ml NaOH per 1g fat
D) mg HCl per 1g fat
✅ Answer: A) mg KOH to saponify 1g fat
Q50. Higher saponification value means:
A) Larger fatty acids
B) Shorter fatty acids
C) Lower glycerol
D) Higher glycerol
✅ Answer: B) Shorter fatty acids
Q51. Ester value =
A) Acid value − Iodine value
B) Saponification value − Acid value
C) RM value + Acid value
D) Iodine value − Acid value
✅ Answer: B) Saponification value − Acid value
Q52. Iodine value measures:
A) Unsaturation
B) Saturation
C) Ester groups
D) Acids present
✅ Answer: A) Unsaturation
Q53. High iodine value means:
A) High saturation
B) High unsaturation
C) High MW
D) High water
✅ Answer: B) High unsaturation
Q54. Reagent in Hubl’s method:
A) Iodine in ethanol + mercuric chloride
B) NaOH
C) HCl
D) Bromine water
✅ Answer: A) Iodine in ethanol + mercuric chloride
Q55. Indicator in Wij’s method:
A) Methyl orange
B) Starch
C) Phenolphthalein
D) Litmus
✅ Answer: B) Starch
Q56. Acetyl value determines:
A) Alcoholic groups
B) Saturated groups
C) Carbonyl groups
D) Ester groups
✅ Answer: A) Alcoholic groups
Q57. R.M. value measures:
A) Volatile fatty acids
B) Saturated fatty acids
C) Water content
D) Carbon content
✅ Answer: A) Volatile fatty acids
Q58. High R.M. value is seen in:
A) Pure butter
B) Adulterated butter
C) Vegetable oil
D) Mineral oil
✅ Answer: A) Pure butter
Q59. Low R.M. value indicates:
A) High purity
B) Adulteration
C) High glycerol
D) High iodine
✅ Answer: B) Adulteration
Q60. Which vitamin is stored in fat?
A) C
B) B12
C) A
D) B6
✅ Answer: C) A
Q61. Fats provide insulation by:
A) Conducting heat
B) Storing heat
C) Reducing heat loss
D) Increasing sweating
✅ Answer: C) Reducing heat loss
Q62. Density of fats is:
A) More than water
B) Less than water
C) Equal to water
D) More than mercury
✅ Answer: B) Less than water
Q63. Fats are:
A) Polar
B) Non-polar
C) Ionic
D) Amphoteric
✅ Answer: B) Non-polar
Q64. Glycerol has how many -OH groups?
A) 1
B) 2
C) 3
D) 4
✅ Answer: C) 3
Q65. Which reaction forms ester bonds?
A) Dehydration
B) Hydrolysis
C) Reduction
D) Oxidation
✅ Answer: A) Dehydration
Q66. Shape of triglyceride resembles:
A) Z
B) E
C) C
D) U
✅ Answer: B) E
Q67. Unsaturated fatty acids are more:
A) Rigid
B) Flexible
C) Brittle
D) Polar
✅ Answer: B) Flexible
Q68. Antioxidants prevent:
A) Hydrogenation
B) Rancidity
C) Saponification
D) Esterification
✅ Answer: B) Rancidity
Q69. Which is a MUFA?
A) Oleic acid
B) Stearic acid
C) Palmitic acid
D) Linoleic acid
✅ Answer: A) Oleic acid
Q70. Which is a PUFA?
A) Stearic acid
B) Linoleic acid
C) Palmitic acid
D) Lauric acid
✅ Answer: B) Linoleic acid
Q71. Which is SFA?
A) Stearic acid
B) Oleic acid
C) Linoleic acid
D) Arachidonic acid
✅ Answer: A) Stearic acid
Q72. Excess fat stored in body protects:
A) Skin only
B) Internal organs
C) Nails
D) Bones
✅ Answer: B) Internal organs
Q73. Fat-soluble vitamins are:
A) A, D, E, K
B) B, C
C) A, B, C
D) D, C, B12
✅ Answer: A) A, D, E, K
Q74. Oils rich in PUFA are:
A) More viscous
B) Less viscous
C) Solid
D) Waxy
✅ Answer: B) Less viscous
Q75. Oils are generally from:
A) Plants
B) Animals
C) Minerals
D) Metals
✅ Answer: A) Plants
Q76. Fats are generally from:
A) Animals
B) Plants
C) Minerals
D) Seeds
✅ Answer: A) Animals
Q77. Fats melt at:
A) Low temperature
B) High temperature
C) Room temperature
D) Boiling point
✅ Answer: B) High temperature
Q78. Oils melt at:
A) High temperature
B) Low temperature
C) 100°C
D) 200°C
✅ Answer: B) Low temperature
Q79. Fats are more:
A) Stable
B) Unstable
C) Oxidative
D) Reactive
✅ Answer: A) Stable
Q80. Oils are more:
A) Stable
B) Less stable
C) Reactive
D) Saturated
✅ Answer: B) Less stable
Q81. Oils have:
A) Double bonds
B) No double bonds
C) Triple bonds
D) Only single bonds
✅ Answer: A) Double bonds
Q82. Fats have:
A) Double bonds
B) No double bonds
C) Triple bonds
D) Unsaturation
✅ Answer: B) No double bonds
Q83. Linseed oil is:
A) Drying oil
B) Non-drying oil
C) Semi-drying oil
D) Saturated oil
✅ Answer: A) Drying oil
Q84. Olive oil is:
A) Non-drying oil
B) Drying oil
C) Semi-drying oil
D) PUFA
✅ Answer: A) Non-drying oil
Q85. Sesame oil is:
A) Drying oil
B) Semi-drying oil
C) Non-drying oil
D) Saturated oil
✅ Answer: B) Semi-drying oil
Q86. Which forms micelles?
A) Soaps
B) Esters
C) Waxes
D) Alcohols
✅ Answer: A) Soaps
Q87. Micelles dissolve:
A) Both water and oil
B) Only water
C) Only oil
D) Only alcohol
✅ Answer: A) Both water and oil
Q88. Glycerol is a:
A) Trihydroxy alcohol
B) Monohydric alcohol
C) Dihydroxy ketone
D) Sugar
✅ Answer: A) Trihydroxy alcohol
Q89. Oils are less:
A) Dense
B) Reactive
C) Stable
D) Saturated
✅ Answer: C) Stable
Q90. Essential fatty acids are:
A) Synthesized by body
B) Not synthesized by body
C) Proteins
D) Sugars
✅ Answer: B) Not synthesized by body
Q91. Fats protect organs from:
A) Shock
B) Sunlight
C) Bacteria
D) Radiation
✅ Answer: A) Shock
Q92. Butter becomes rancid due to:
A) Stearic acid
B) Butyric acid
C) Linoleic acid
D) Palmitic acid
✅ Answer: B) Butyric acid
Q93. Drying oils form:
A) Hard elastic film
B) Soft layer
C) Oil droplets
D) Vapour
✅ Answer: A) Hard elastic film
Q94. Semi-drying oils harden:
A) Completely
B) Partially
C) Not at all
D) Quickly
✅ Answer: B) Partially
Q95. Oils oxidise to form:
A) Peroxides → aldehydes
B) Ketones → alcohols
C) Aldehydes → esters
D) Esters → acids
✅ Answer: A) Peroxides → aldehydes
Q96. Which reaction gives soaps?
A) Saponification
B) Hydrogenation
C) Oxidation
D) Rancidity
✅ Answer: A) Saponification
Q97. Catalyst for water hydrolysis of fats:
A) Zinc oxide
B) Nickel
C) Copper
D) Chromium
✅ Answer: A) Zinc oxide
Q98. Fats are:
A) Colourless, odourless
B) Coloured, fragrant
C) Coloured, odourless
D) Odourless, coloured
✅ Answer: A) Colourless, odourless
Q99. Taste of butter comes from:
A) Glucose
B) Diacetyl and 3-hydroxy-2-butanone
C) Glycerol
D) Butyric acid
✅ Answer: B) Diacetyl and 3-hydroxy-2-butanone
Q100. Which prevents heat loss in body?
A) Skin
B) Fat layer
C) Muscle
D) Blood
✅ Answer: B) Fat layer