Food Chemistry & Biochemistry MCQs (Quiz 12)

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

 Hormones

 Oxygen

 Glucose

 Fatty acids

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

 Blue pigmentation

 Unpleasant odors and flavors

 Increased viscosity

 Sweet flavor

3. Peptide bonds link together _______

 Monosaccharides

 Amino acids

 Fatty acids

 Nucleotides

4. Vitamin E is classified as a __________________

 Mineral antioxidant

 Fat-soluble vitamin

 B-complex vitamin

 Water-soluble vitamin

5. α-amylase mainly acts by breaking _______

 Cellulose fibers

 Peptide bonds in proteins

 Internal α-1,4 glycosidic bonds in starch

 Ester bonds in lipids

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

 Glucose

 Maltose

 Fructose

 Sucrose

7. The enzyme pepsin functions optimally in a _______ medium

 Neutral

 Alkaline

 Strongly acidic

 Basic saline

8. Bile juice primarily helps in the digestion of _______

 Starch

 Proteins

 Fats

 Nucleic acids

9. Foam stability in beer is largely influenced by _______

 Proteins and hop compounds

 Fatty acids and minerals

 Mineral salts and sugars

 Sugars and Fats

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

 Primary

 Amino acid

 Secondary and tertiary

 Covalent

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