Food Chemistry & Biochemistry MCQs (Quiz 10)

1. The bitter taste in beer mainly comes from compounds derived from _______

 Barley starch

 Yeast proteins

 Hops

 Fermentation acids

2. Among the digestive juices_____________  has an almost neutral pH (approximately pH 7.0 to 8.0)

 Pancreatic juice

 Bile juice

 Gastric juice

 None

3. Iron (Fe) is an essential mineral that plays a critical role in the synthesis of _________________

 Insulin

 Chlorophyll

 Hemoglobin

 Collagen

4. α-Amylase, an enzyme secreted by the salivary glands and pancreas, primarily hydrolyzes _______

 Cellulose into glucose

 Proteins into amino acids

 Starch into shorter polysaccharides

 Lipids into fatty acids

5. β-Amylase, an enzyme found in plants (e.g., germinating seeds) and some microorganisms, mainly produces _______

 Maltose

 Lactic acid

 Fructose

 Galactose

6. Oxidative rancidity mainly results from the _______

 Hydrolysis of starch

 Denaturation of proteins

 Fermentation of sugars

 Oxidation of unsaturated fatty acids

7. Polyphenol oxidase (PPO), an enzyme found in many fruits and vegetables, is mainly responsible for _______

 Lipid hydrolysis

 Protein synthesis

 Enzymatic browning

 Sugar fermentation

8. Denaturation of proteins causes loss of __________

 Peptide bonds

 Amino acids

 Biological activity

 Primary structure

9. Collagen is the major structural protein found in _______

 Blood plasma

 Bile juice

 Lymph fluid

 Connective tissues

10. In humans, Vitamin A is important for maintaining _______

 Bone marrow clotting

 Protein digestion

 Muscle contraction

 Normal vision and epithelial tissues

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Question 1 of 10

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