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

 Glucoamylase

 Lactase

 β-amylase

2. 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

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

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

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

3. Lipase enzymes catalyze the breakdown of _______

 Polysaccharides

 Nucleic acids

 Triglycerides

 Proteins

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

 Hydrochloric acid

 Sodium bicarbonate

 Bile salts

 Pepsin

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

 Disulfide bridges

 Hydrogen bonding pattern

 Three-dimensional folding

 Amino acid sequence

6. Freezing preserves food mainly by _______

 Promoting oxidation

 Increasing enzyme activity

 Enhancing microbial growth

 Slowing microbial and enzymatic activity

7. 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

 Iron

 Calcium

 Glucose

8. The alcohol produced during beer fermentation is mainly _______

 Propanol

 Ethanol

 Butanol

 Methanol

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

 Bacteria

 Molds

 Yeasts

 Algae

10. Coenzymes are commonly derived from ___________

 Lipids

 Pigments

 Minerals

 Vitamins

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