Fats And Fatty Acid Metabolism Set 1

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Biochemistry (Fats And Fatty Acid Metabolism Set 1)

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1. Deterioration of food (rancidity) is due to presence of

A) Vitamin E

B) Peroxidation of lipids

C) Cholesterol

D) Phenolic compounds

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2. Cephalin consists of

A) Glycerol, fatty acids, phosphoric acid and choline

B) Glycerol, fatty acids, phosphoric acid and ethanolamine

C) Glycerol, fatty acids, phosphoric acid and inositol

D) Glycerol, fatty acids, phosphoric acid and serine

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3. The importance of phospholipids as constituent of cell membrane is because they possess

A) Glycerol

B) Phosphoric acid

C) Both polar and nonpolar groups

D) Fatty acids

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4. A fatty acid which is not synthesized in the body and has to be supplied in the diet is

A) Lauric acid

B) Palmitoleic acid

C) Linolenic acid

D) Palmitic acid

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5. Gangliosides derived from glucosylceramide contain in addition one or more
molecules of

A) Glycerol

B) Diacylglycerol

C) Hyaluronic acid

D) Sialic acid

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6. Higher alcohol present in waxes is

A) Cetyl

B) Ethyl

C) Benzyl

D) Methyl

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7. Kerasin consists of

A) Nervonic acid

B) Cervonic acid

C) Clupanodonic acid

D) Lignoceric acid

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8. An example of a saturated fatty acid is

A) Palmitic acid

B) Linoleic acid

C) Erucic acid

D) Oleic acid

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9. Gangliosides are complex glycosphingolipids found in

A) Liver

B) Brain

C) Muscle

D) Kidney

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10. An example of a hydroxy fatty acid is

A) Crotonic acid

B) Butyric acid

C) Oleic acid

D) Ricinoleic acid

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11. In mammals, the major fat in adipose tissues is

A) Phospholipid

B) Triacylglycerol

C) Sphingolipids

D) Cholesterol

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12. In neutral fats, the unsaponificable matter includes

A) Phospholipids

B) Cholsesterol

C) Triacylglycerol

D) Hydrocarbons

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13. Unpleasant odours and taste in a fat (rancidity) can be delayed or prevented by the addition of

A) Ergosterol

B) Tocopherol

C) Lead

D) Copper

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14. An oil which contains cyclic fatty acids and once used in the treatment of leprosy is

A) Elaidic oil

B) Rapeseed oil

C) Chaulmoogric oil

D) Lanoline

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15. Essential fatty acid:

A) Linolenic acid

B) Linoleic acid

C) Arachidonic acid

D) All these

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16. Unsaturated fatty acid found in the cod liver oil and containing 5 double bonds is

A) Clupanodonic acid

B) Elaidic acid

C) Cervonic acid

D) Timnodonic acid

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17. The fatty acid present in cerebrosides is

A) Behenic acid

B) Caprylic acid

C) Lignoceric acid

D) Valeric acid

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18. In humans, a dietary essential fatty acid is

A) Linoleic acid

B) Palmitic acid

C) Stearic acid

D) Oleic acid

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19. The number of double bonds in arachidonic acid is

A) 6

B) 2

C) 1

D) 4

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20. Glycosphingolipids are a combination of

A) Sphingosine with galactose

B) Ceramide with one or more sugar residues

C) Glycerol with galactose

D) Sphingosine with phosphoric acid

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21. Phospholipid acting as surfactant is

A) Phosphatidyl inositol

B) Lecithin

C) Cephalin

D) Phosphatidyl serine

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22. If the fatty acid is esterified with an alcohol of high molecular weight instead of glycerol, the resulting compound is

A) Lipositol

B) Cephalin

C) Plasmalogen

D) Wax

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23. A lipid containing alcoholic amine residue is

A) Phosphatidic acid

B) Ganglioside

C) Glucocerebroside

D) Sphingomyelin

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24. ’Drying oil’, oxidized spontaneously by atmospheric oxygen at ordinary
temperature and forms a hard water proof material is

A) Linseed oil

B) Peanut oil

C) Rape seed oil

D) Coconut oil

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25. The number of ml of N/10 KOH required to neutralize the fatty acids in the distillate from 5 gm of fat is called

A) Acetyl number

B) Non volatile fatty acid number

C) Reichert-Meissel number

D) Polenske number

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Fats And Fatty Acid Metabolism Set 1

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