Food Chemistry & Biochemistry MCQs (Quiz 11)

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

 Three-dimensional folding

 Amino acid sequence

 Hydrogen bonding pattern

 Disulfide bridges

2. Lipase enzymes catalyze the breakdown of _______

 Polysaccharides

 Proteins

 Nucleic acids

 Triglycerides

3. The alcohol produced during beer fermentation is mainly _______

 Propanol

 Methanol

 Ethanol

 Butanol

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

 Hydrochloric acid

 Pepsin

 Bile salts

 Sodium bicarbonate

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

 β-amylase

 Lactase

 α-amylase

 Glucoamylase

6. Coenzymes are commonly derived from ___________

 Lipids

 Vitamins

 Pigments

 Minerals

7. Freezing preserves food mainly by _______

 Increasing enzyme activity

 Slowing microbial and enzymatic activity

 Promoting oxidation

 Enhancing microbial growth

8. 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

 Calcium

 Iron

 Glucose

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

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

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

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

 Yeasts

 Molds

 Bacteria

 Algae

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