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Qualitative Analysis of Oils and Fats
1)In which one of the following solvents oils and fats are soluble?
  
2)Which product is produced when ghee is heated with crystals of potassium bisulphate?
  
3)Rose red colour appears when vanaspati ghee is subjected to Baudouin test. What does it indicate?
  
4)Which one of the following tests is used to determine the degree of unsaturation in the given sample of oil or fat?
  
5)What is the process of slow oxidation of fats and oils present in the food materials resulting in some bad smelling compounds called?
  
6)What are the decomposition products of fats?
  
7)Which one of the following tests is used to determine the presence of seasame oil in a given sample of ghee?
  
8)Which one of the following reagents is used to test the presence of unsaturation in the given sample of oil or fat?
  
9)What is acrolein?
  
10)While performing an experiment in the lab, the teacher asked students to detect the presence of seasame oil in the given sample of ghee through Baudouin test. Four students A, B, C and D selected reagents for the Baudouin test which are given in the table. Which student selected the correct reagent?