{"id":86753,"date":"2025-06-01T04:20:06","date_gmt":"2025-06-01T04:20:06","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=86753"},"modified":"2025-06-01T04:20:06","modified_gmt":"2025-06-01T04:20:06","slug":"animal-fats-generally-contain","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/animal-fats-generally-contain\/","title":{"rendered":"Animal fats generally contain:"},"content":{"rendered":"

Animal fats generally contain:<\/p>\n

[amp_mcq option1=”unsaturated fatty acids.” option2=”saturated fatty acids.” option3=”unsaturated long chain alcohols.” option4=”lipids.” correct=”option2″]<\/p>\n

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This question was previously asked in<\/div>\n
UPSC Geoscientist – 2021<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nAnimal fats, such as butter and lard, are typically solid or semi-solid at room temperature. This physical state is primarily due to a higher proportion of saturated fatty acids in their composition. Saturated fatty acids have no double bonds between carbon atoms in the hydrocarbon chain, allowing them to pack tightly together, resulting in a higher melting point.
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\nAnimal fats generally contain a higher proportion of saturated fatty acids, which contributes to their solid or semi-solid state at room temperature.
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\nPlant oils, on the other hand, contain a higher proportion of unsaturated fatty acids (with one or more double bonds), which introduces kinks in the hydrocarbon chains, preventing tight packing and resulting in lower melting points (liquid at room temperature). Fats and oils are both types of triglycerides, which are lipids. While animal fats are lipids, option D is too broad; option B specifically addresses the type of fatty acids characteristic of animal fats.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

Animal fats generally contain: [amp_mcq option1=”unsaturated fatty acids.” option2=”saturated fatty acids.” option3=”unsaturated long chain alcohols.” option4=”lipids.” correct=”option2″] This question was previously asked in UPSC Geoscientist – 2021 Download PDFAttempt Online Animal fats, such as butter and lard, are typically solid or semi-solid at room temperature. This physical state is primarily due to a higher proportion … <\/p>\n

Detailed SolutionAnimal fats generally contain:<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1091],"tags":[1110,1096,1272],"class_list":["post-86753","post","type-post","status-publish","format-standard","hentry","category-upsc-geoscientist","tag-1110","tag-chemistry","tag-organic-chemistry","no-featured-image-padding"],"yoast_head":"\nAnimal fats generally contain:<\/title>\n<meta name=\"description\" content=\"Animal fats, such as butter and lard, are typically solid or semi-solid at room temperature. This physical state is primarily due to a higher proportion of saturated fatty acids in their composition. Saturated fatty acids have no double bonds between carbon atoms in the hydrocarbon chain, allowing them to pack tightly together, resulting in a higher melting point. 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