Match the LIST-I with LIST-II

LIST-I		LIST-II
A.	Process of protein precipitation at isoelectric PH	I.	Saponification number
B.	mg (number) of Kon required to hydrolyze 1g of fat	II.	Rancidity
C.	Mixing of non polar liquids with water forms	III.	Flocculation
D.	Deterioration of fats and oils is termed as	IV.	Emulsion

Choose the correct answer from the options given below:

The correct answer is - A - III, B - I, C - IV, D - II

Key Points

• Flocculation
  • Flocculation is the process of protein precipitation at its isoelectric pH.
  • At the isoelectric pH, the protein carries no net electric charge, leading to aggregation and precipitation.
• Saponification number
  • The saponification number is defined as the number of milligrams of KOH required to hydrolyze 1 gram of fat.
  • This value provides information about the average molecular weight (or chain length) of all the fatty acids present in the fat.
• Emulsion
  • Mixing non-polar liquids with water forms an emulsion.
  • Emulsions are mixtures of two immiscible liquids where one liquid contains a dispersion of the other.
• Rancidity
  • The deterioration of fats and oils is termed as rancidity.
  • Rancidity occurs due to oxidation or hydrolysis of fats, leading to unpleasant taste and smell.

Additional Information

• Isoelectric Point (pI)
  • The isoelectric point is the pH at which a particular molecule carries no net electrical charge.
  • For proteins, this is the pH at which the protein is least soluble in water, often leading to precipitation.
• Saponification
  • Saponification is the process of breaking down a fat into glycerol and fatty acids by the action of a strong base like KOH.
  • This process is commonly used in soap making.
• Emulsifiers
  • Emulsifiers are substances that help to stabilize emulsions by reducing the surface tension between the two immiscible liquids.
  • Common emulsifiers include lecithin and mustard.
• Types of Rancidity
  • Oxidative rancidity occurs due to the oxidation of unsaturated fats, leading to the formation of peroxides and aldehydes.
  • Hydrolytic rancidity occurs when water hydrolyzes the fat into free fatty acids and glycerol, often catalyzed by enzymes like lipases.