Author:

(A) Degree of unsaturation
(B) Saponification number
(C) Acid number
(D) Acetyl number

(A) Glycerol
(B) Prostaglandins
(C) Carbohydrates
(D) Proteins

(A) Unsaturation in fat
(B) Average M.W of fatty acid
(C) Acetyl number
(D) Acid number

(A) 0.94 gm/ml
(B) 0.94–1.006 gm/ml
(C) 1.006–1.063 gm/ml
(D) 1.063–1.21 gm/ml

(A) Iodine number
(B) Polenske number
(C) Reichert-Miessl number
(D) None of these

(A) Hydrolysis of fats by alkali
(B) Hydrolysis of glycerol by liposes
(C) Esterification
(D) Reduction

(A) Xylulose
(B) Ribolose
(C) Erythrose
(D) Fructose

(A) Lignoceric acid
(B) Cerebromic acid
(C) Nervonic acid
(D) Hydroxynervonic acid