Match the LIST-I with LIST-II
LIST-I
(Chemical constant of
fat/oil)LIST-II
(Description)A. Reichert-Meisel
Number (RM
number)I. The milligram of potassium
hydroxide required to neutralise the
free fatty acids present in one gram of
fat or oilB. Polanski Number II. The amount in millilitres of
potassium hydroxide solution
required to neutralise the acetic acid
obtained by saponification of 1 gm of
fat or oil after acetylationC. Acid Number III. Number of millilitres of 0.1 N alkali
required to neutralise the soluble
volatile fatty aicds contained in 5 gm
of fatD. Acetyl Number IV. Number of millilitres of 0.1 N
potassium hydroxide solution
required to neutralise the insoluble
fatty acids (not volatile with steam
distillation) obtained from 5 gm of fat
Choose the correct answer from the options given below:
Fat and Oil Constants Explanation
This question requires matching specific chemical constants used in the analysis of fats and oils with their correct descriptions. These constants are crucial for assessing the quality and characteristics of fats and oils.
Defining Key Fat and Oil Chemical Constants
Reichert-Meisel Number (RM number)
The Reichert-Meisel number is a measure related to the soluble volatile fatty acids in a fat or oil. Its standard definition is:
- The number of millilitres of $0.1 \text{ N}$ alkali required to neutralise the soluble volatile fatty acids contained in $5 \text{ gm}$ of fat.
This definition accurately corresponds to description III.
Polanski Number
The Polanski number measures the insoluble volatile fatty acids component of fats. It is defined as:
- The number of millilitres of $0.1 \text{ N}$ potassium hydroxide solution required to neutralise the insoluble fatty acids (not volatile with steam distillation) obtained from $5 \text{ gm}$ of fat.
This definition matches description IV.
Acid Number
The Acid Number (or Acid Value) quantifies the free fatty acids present in fats and oils, impacting their properties. It is defined as:
- The milligram amount of potassium hydroxide required to neutralise the free fatty acids present in one gram of fat or oil.
This definition corresponds to description I.
Acetyl Number
The Acetyl Number (or Acetyl Value) relates to the hydroxyl value of fats, often determined after acetylation. It is defined as:
- The amount in millilitres of potassium hydroxide solution required to neutralise the acetic acid obtained by saponification of $1 \text{ gm}$ of fat or oil after acetylation.
This definition aligns with description II.
Correct Matching of Fat Constants
Based on the detailed definitions, the accurate pairings between LIST-I and LIST-II are:
- A. Reichert-Meisel Number (RM number) correctly matches with III.
- B. Polanski Number correctly matches with IV.
- C. Acid Number correctly matches with I.
- D. Acetyl Number correctly matches with II.
This established matching sequence is A-III, B-IV, C-I, D-II.
Important Questions from Miscellaneous
- Which of the following scheduler/schedulers is/are also called CPU scheduler ?
(A). Short Term Scheduler
(B). Long Term Scheduler
(C). Medium Term Scheduler
(D). Asymmetric Scheduler
Choose the correct answer from the options given below: - A situation where two or more processes are blocked, waiting for resources held by each other is called:
- External fragmentation occurs ________.
- Which disk scheduling algorithm looks for the track closest to the current head position?
- Which CPU scheduling algorithm prefers the process with the shortest burst time?
