Food Chemistry & Biochemistry MCQs (Quiz 12)

1. Foam stability in beer is largely influenced by _______

 Fatty acids and minerals

 Sugars and Fats

 Mineral salts and sugars

 Proteins and hop compounds

2. Vitamin E is classified as a __________________

 Fat-soluble vitamin

 B-complex vitamin

 Mineral antioxidant

 Water-soluble vitamin

3. Peptide bonds link together _______

 Amino acids

 Fatty acids

 Nucleotides

 Monosaccharides

4. The enzyme pepsin functions optimally in a _______ medium

 Strongly acidic

 Alkaline

 Basic saline

 Neutral

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

 Unpleasant odors and flavors

 Blue pigmentation

 Sweet flavor

 Increased viscosity

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

 Maltose

 Sucrose

 Fructose

 Glucose

7. α-amylase mainly acts by breaking _______

 Cellulose fibers

 Ester bonds in lipids

 Peptide bonds in proteins

 Internal α-1,4 glycosidic bonds in starch

8. Bile juice primarily helps in the digestion of _______

 Nucleic acids

 Proteins

 Fats

 Starch

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

 Covalent

 Primary

 Secondary and tertiary

 Amino acid

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

 Glucose

 Hormones

 Fatty acids

 Oxygen

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Question 1 of 10

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