Question

1.Cholesterol is:

essential for good health, but cannont be made by the body in sufficient amounts

found in foods of plant origin

precursor of vitamin C

found only in foods of animal origin

2.Hydrogenation is a process that increases the shelf life of foods by:

changing a solid to a liquid form

adding preservatives to the food

changes an unsaturated fat into a saturated one to stabilize the fat

increasing the amount of fat in the product

Answer 1

ANSWER - (D) Found only in food of animal origin

Cholesterol is present in the blood of body and it is wax like matrial which is very helpful in making hormones for body and also a vitamin D.

Cholesterol also takes part for the digestion of the food in body and present in each cell.

cholesterol is good for health in limited quantity because if cholesterol gets high in the body its starts depositing in the vessels of the body and becomes very harmful for heart.

risk of heart attack and cardiovuscular disorder increases.

First statement is false because body have sufficient capacity to produce cholesterol by its own as per need.

cholesterol is the precursor of the various enzymes useful for the digestion of fat and that of vitamin D also but not of vitamin C.

Cholesterol are only present in the food of animal origin like egg meat etc and no cholesterol is present in the food of plant origin.

So last statement about cholesterol is true that it is only present in the food of animal origin.

ANSWER 2 (C)

changing an unsaturated fat into saturated one to stabilize the fat.

hydrozenation is the process of converting the double bonds into the single one by binding to the double bond;it is done to increase the shelf life of the food and thus convertes the unsaturated fatty acids into the saturated one.

changing of any solid form to liquid form is not called hydrozenation it is called as melting so first statment is wrong.

Preservation is the process of adding preservative to the liquid or the solutions.

hydroxenation also do not increase the amount of fat in the product it improves the shelf life by removing the double bonds.