Food Chemistry & Biochemistry MCQs (Quiz 12)

1. Peptide bonds link together _______

 Amino acids

 Nucleotides

 Monosaccharides

 Fatty acids

2. Hemoglobin, primary protein in red blood cells, is responsible for the transport of _______

 Glucose

 Oxygen

 Fatty acids

 Hormones

3. Foam stability in beer is largely influenced by _______

 Sugars and Fats

 Fatty acids and minerals

 Proteins and hop compounds

 Mineral salts and sugars

4. Vitamin E is classified as a __________________

 Mineral antioxidant

 Water-soluble vitamin

 Fat-soluble vitamin

 B-complex vitamin

5. α-amylase mainly acts by breaking _______

 Cellulose fibers

 Ester bonds in lipids

 Peptide bonds in proteins

 Internal α-1,4 glycosidic bonds in starch

6. The primary substrate fermented by yeasts during beer production is _______

 Fructose

 Sucrose

 Glucose

 Maltose

7. Heat-induced denaturation commonly affects the _______ structure of proteins

 Primary

 Covalent

 Secondary and tertiary

 Amino acid

8. Bile juice primarily helps in the digestion of _______

 Nucleic acids

 Starch

 Proteins

 Fats

9. The enzyme pepsin functions optimally in a _______ medium

 Strongly acidic

 Basic saline

 Neutral

 Alkaline

10. Free fatty acids released during hydrolytic rancidity often produce _______________

 Increased viscosity

 Sweet flavor

 Unpleasant odors and flavors

 Blue pigmentation

 Loading …

Question 1 of 10

_________________________________

[Explore all MCQs]
[Horticulture MCQs] [Introduction to Pomology MCQs] [Introduction to Olericulture MCQs] [Plant Physiology MCQs] [Plant Nutrition MCQs] [Crop and Environment MCQs] [Botany MCQs ]
[Soil Science MCQs] [Soil Physical Properties MCQs] [Soil Chemical Properties MCQs]
[Agronomy MCQs] [Cell Structure & Cell Organelles MCQs] [Gene Expression MCQs]