Food Science and Food Service Management MCQ Questions and Answers

Degree of Unsaturation: The degree of unsaturation in fats refers to the number of double bonds present in the fatty acid chains. It indicates the amount of unsaturated fats, which have one or more double bonds, as opposed to saturated fats, which have no double bonds.

Iodine Value: The iodine value is a measure used to determine the degree of unsaturation in fats and oils. It represents the amount of iodine (in grams) that can be absorbed by 100 grams of fat or oil. A higher iodine value indicates a higher degree of unsaturation.

Other Methods:

Option A: Acid value - This measures the free fatty acids present in fats and oils but does not indicate the degree of unsaturation.

Option B: Saponification - This measures the total fatty acids in fats and oils by converting them into soap but does not specifically measure unsaturation.

Option C: Benedict's method - This is used to detect reducing sugars and is not related to measuring unsaturation in fats.

Therefore, the degree of unsaturation in fats is estimated by the Iodine value.

Sugars and sugary foods provide a valuable and inexpensive source of energy.

Reasoning:

Sugars are simple carbohydrates that are easily digested and quickly absorbed by the body, providing a rapid source of energy. This is why sugary foods are often consumed for a quick energy boost.

Option A: fat - Sugars do not directly provide fat; they are carbohydrates.
Option B: dessert - While sugars are commonly found in desserts, the primary contribution of sugars is energy, not the concept of dessert.
Option D: carbohydrates - While sugars are a type of carbohydrate, the specific benefit highlighted here is their role in providing energy.

Therefore, the correct answer is Option C: energy, as sugars and sugary foods are a valuable and inexpensive source of energy.