Food Science MCQs-15

1. Which food and vitamin pairing is MOST accurate regarding the vitamin’s predominant natural source?

 Vitamin C – eggs

 Vitamin D – fatty fish

 Vitamin A  – fresh apples

 Vitamin B-12 – whole grains

2. Enzyme denaturation primarily involves disruption of ________

 Hydrogen and weak bonds

 Covalent bonds

 Ionic bonds only

 Peptide bonds

3. Niacin (vitamin B-3) in cereal products is often relatively stable during baking. Which characteristic of niacin best explains this behavior?

 Niacin is rapidly volatilized at baking temperatures

 Niacin is bound only loosely to proteins and is easily released

 Niacin is fat-soluble and protected by cereal lipids

 Niacin is relatively resistant to heat and oxidation in dry conditions

4. In enzymes, substrate binding depends on complementarity of _________

 Molecular weight

 Temperature

 Enzyme concentration

 Size, shape, and charge

5. Egg protein has a high Biological Value (BV) primarily due to ______

 High mineral content

 Balanced essential amino acid profile

 High carbohydrate content

 Lower concentration of sulfur amino acids

6. Loss of enzyme activity after denaturation is usually ________

 Irreversible

 Reversible

 Insignificant

 Temporary

7. Enzyme activity increases with temperature initially because___________

 Enzyme synthesis is induced

 Enzyme concentration increases

 Substrate concentration increases

 Molecular kinetic energy increases

8. __________ shows relatively high stability across most household cooking methods?

 Thiamin

 Vitamin D

 Folate

 Vitamin C

9. Which practice maximizes vitamin retention during cooking?

 Adding baking soda

 Using minimal water

 Prolonged heating

 Cooking uncovered

10. ____________, a severe form of malnutrition caused by a profound deficiency in all macronutrients like protein, carbohydrates, and fats, and calories

 Obesity

 Marasmus

 Pellagra

 Scurvy

 Loading …

Question 1 of 10

Food Science MCQs-15

[Explore all MCQs] [Fundamentals of Plant Nutrition MCQs] [Food Science MCQs] [Cell Structure & Cell Organelles MCQs] [Climate Change MCQs]

[Food Science MCQs]

[Food Science Test-1]	[Food Science Test-2]	[Food Science Test-3]
[Food Science Test-4]	[Food Science Test-5]	[Food Science Test-6]
[Food Science Test-7]	[Food Science Test-8]	[Food Science Test-9]
[Food Science Test-10]	[Food Science Test-11]	[Food Science Test-12]

[Food Science Test-13]	[Food Science Test-14]	[Food Science Test-15]
[Food Science Test-16]	[Food Science Test-17]	[Food Science Test-18]
[Food Science Test-19]	[Food Science Test-20]

Agriculture Disciplines

[General Agriculture MCQs]	[Agronomy MCQs]	[Entomology MCQs]
[Soil Science MCQs]	[Crop and Environment MCQs]	[Plant Pathology MCQs]
[Horticulture MCQs]	[Plant Physiology MCQs]	[Plant Breeding and Genetics MCQs]
[Seed Science MCQs]	[Food Science MCQs]	[Environmental Science MCQs]

Environmental Science

[Environmental Science MCQs]	[Climate Change MCQs]	[Plant and Environment MCQs]
[Soil Science MCQs]	[Forestry, Range Management & Wildlife MCQs]	[Fundamentals of Plant Nutrition MCQs]

Botany Related Disciplines

[Botany MCQs]	[Plant Physiology MCQs]	[Plant Pathology MCQs]
[Seed Science MCQs]	[Plant and Environment MCQs]	[Plant Breeding and Genetics MCQs]
[Biology MCQs]	[Forestry, Range Management & Wildlife MCQs]	[Cell Structure & Cell Organelles MCQs]
[Horticulture MCQs]	[Soil Science MCQs]	[Fundamentals of Plant Nutrition MCQs]

[General Knowledge MCQs] [Food Science MCQs]