Q1. Conjugated Linoleic Acid (CLA) is also known as?

1. Bovinic acid
2. Rumenic acid
3. Omega 3 fatty acid
4. Both A and B

ANSWER: D. Both A and B

• Explanation – CLA, also known as bovinic acid or rumenic acid, is a kind of conjugated linoleic acid. It is a mixture of positional and geometric isomers of linoleic acid that the rumen bacteria convert from linoleic acid. It’s the only naturally occurring ingredient that’s been proven to prevent cancer without a doubt.

READ MORE – Food Science & Technology Quiz (24-03-2022)

Q2. _____________ is a good fat that can be obtained from the milk and meat of ruminants.

1. Palmitic acid
2. Arachidonic acid
3. Conjugated linoleic acid
4. Linolenic acid

ANSWER: C. Conjugated linoleic acid

• Explanation: Conjugated linoleic acid is a healthy fat found in a variety of foods, including milk and meat from ruminants like cows, sheep, and goats. It’s a powerful cancer fighter with a slew of additional health advantages. Rumen bacteria can convert linoleic acid to this substance. CLA can also help reduce obesity, atherosclerosis, and diabetes mellitus, among other things. The only thing left is to explore the possibilities for its good impacts and natural food sources.

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Q3. ________ animals and their products are higher in terms of Conjugated linoleic acid content.

1. Grass-fed
2. Animals fed
3. Grains or other types of fodder fed
4. All of the above

ANSWER: A. Grass-fed

• Explanation – When compared to animals fed grains or other types of fodder, grass-fed animals and their products have a higher amount of conjugated linoleic acid. CLA levels in grass-fed animal products might be 300-500 times higher. Other advantages of organically raised grass-grazed breeds include the absence of hormones and antibiotics, as well as a leaner protein with lower fat content.

READ MORE – Food Science & Technology Quiz (03-04-2022)

Q4. ______________ of milk and dairy products cause significant changes in the trans fatty acid isomer and CLA content.

1. Microwave heating
2. Heat treatments
3. Refrigerated storage
4. Irradiation

ANSWER – A. Microwave heating

• Explanation: During processing and storage, the lipids in milk and milk products undergo a variety of structural, chemical, and physical changes. CLA, sphingomyelin, and butyric acid are all found in milk lipids. Trans fats are generated in the lipids of cattle during biohydrogenation in the rumen, but they can also be formed during high-temperature cooking methods such as baking or frying. Heat treatments and refrigerated storage of milk and dairy products, except microwave heating, did not induce substantial changes in the trans fatty acid isomer and CLA content, according to a study.

READ MORE – Food Science & Technology Quiz (08-04-2022)

Q5. Conjugated linoleic acid supplementation is known to reduce __________.

1. Infections
2. Nasal metabolic rate
3. Body fat
4. CVD

ANSWER: C. Body fat

• Explanation: CLA supplementation has been shown to help people lose weight. CLA supplementation enhanced energy expenditure and decreased body fat in animal trials. CLA stimulates the activity of carnitine palmitoyltransferase, an enzyme that transports fat into mitochondria for oxidation. CLA increases the basal metabolic rate while assisting in the better utilization of the body’s fat storage.

READ MORE – Food Science & Technology Quiz (23-03-2022)

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