Food Chemistry & Biochemistry MCQs (Quiz 11)

1. Maltose, the main fermentable sugar in beer brewing, is produced from starch by the action of which enzyme __________

 α-amylase

 β-amylase

 Glucoamylase

 Lactase

2. Freezing preserves food mainly by _______

 Slowing microbial and enzymatic activity

 Enhancing microbial growth

 Increasing enzyme activity

 Promoting oxidation

3. Gastric juice in the stomach is highly acidic mainly due to the presence of _______

 Bile salts

 Pepsin

 Sodium bicarbonate

 Hydrochloric acid

4. A key difference between Vitamin E and Vitamin C, in the context of their antioxidant function, is that _______

 Vitamin C regenerates oxidized Vitamin E, allowing it to continue protecting cell membranes

 Vitamin E acts primarily in the bloodstream, while Vitamin C acts inside mitochondria

 Both vitamins function as co-enzymes in the same metabolic pathway

 Vitamin E is water-soluble, while Vitamin C is fat-soluble

5. The primary structure of a protein is determined by its _______

 Disulfide bridges

 Hydrogen bonding pattern

 Three-dimensional folding

 Amino acid sequence

6. Which of the following nutrients is primarily used by cells for the extraction of energy through metabolic pathways such as glycolysis and cellular respiration?

 Vitamin K

 Glucose

 Iron

 Calcium

7. Coenzymes are commonly derived from ___________

 Minerals

 Vitamins

 Pigments

 Lipids

8. The alcohol produced during beer fermentation is mainly _______

 Ethanol

 Butanol

 Propanol

 Methanol

9. Lipase enzymes catalyze the breakdown of _______

 Nucleic acids

 Polysaccharides

 Triglycerides

 Proteins

10. Fermentation in beer production, which converts sugars into ethanol and carbon dioxide, is primarily carried out by _______

 Molds

 Yeasts

 Algae

 Bacteria

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Question 1 of 10

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