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GCSE
Gcse Chemistry
Oils
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Q.1
An emulsifier molecule has two 'ends'. Pick the correct descriptions for these two 'ends'.
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Hydrophilic tail - hates water - attaches to oil Hydrophobic head - loves water - attaches to water
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Hydrophilic tail - hates water - attaches to water Hydrophobic head - loves water - attaches to oil
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Hydrophobic tail - hates water - attaches to oil Hydrophilic head - loves water - attaches to water
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Hydrophilic tail - loves water - attaches to oil Hydrophobic head - hates water - attaches to water
Q.2
Where are vegetable oils found?
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In seeds only
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In fruits only
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In nuts and fruits only
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In seeds, nuts and fruits
Q.3
Pick the method that is NOT used to extract oils from seeds, nuts or fruits.
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Pressing
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Distillation
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Cracking
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Crushing
Q.4
What do unsaturated vegetable oils tend to be like?
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They are usually solid at room temperature
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They are usually liquid at room temperature
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They are usually gas at room temperature
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They can be either solid or liquid at room temperature
Q.5
How can we detect chemically if an oil is unsaturated?
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Add chlorine gas
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Add hydrogen gas
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Add bromine solution
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Add oxygen gas
Q.6
Vegetable oils can be hardened to be solids. What is this process called?
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Oxidation
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Decomposition
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Cracking
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Hydrogenation
Q.7
Hardening vegetable oils involves adding an element to the oil. What element?
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Bromine
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Hydrogen
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Oxygen
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Chlorine
Q.8
What conditions are required for the hardening of vegetable oils to take place?
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Nickel catalyst and a temperature of around 60oC
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Platinum catalyst and a temperature of around 60oC
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Nickel catalyst and a pressure of around 200 atmospheres
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Platinum catalyst and a pressure of around 200 atmospheres
Q.9
Vegetable oils have higher boiling points than water. What effect does this have on food cooked in oil?
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The food cooks more slowly in oil than in water
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The food cooks more quickly in oil than it would have done in water
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Food cooked in oil is cooked at lower temperatures
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Foods cooked in oil and water are usually the same
Q.10
Mayonnaise, ice cream and milk are all examples of...
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additives
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fats
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emulsions
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oils
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