Food Chemistry & Biochemistry MCQs (Quiz 4)

1. Lipid oxidation in food products mainly causes _______

 Rancidity

 Gelation

 Fermentation

 Sweetness

2. Adipose tissue mainly stores energy in the form of _______

 Proteins

 Triglycerides

 Glycogen

 Minerals

3. Glucose is chemically classified as a _______

 Sterol

 Monosaccharide

 Disaccharide

 Polysaccharide

4. Foods with high sugar content mainly contain _______

 Lactose and sucrose

 Sucrose and maltose

 Lactose and maltose

 Galactose and fructose

5. Maltose is composed of two molecules of _______

 Galactose

 Lactose

 Fructose

 Glucose

6. Phospholipids are major components of the _______

 Starch granules

 Cell membrane

 Muscle fibers

 Cell wall

7. Hydrogenation of oils converts unsaturated fats into _______

 More saturated fats

 Proteins

 Sugars

 Vitamins

8. LDL (Low-Density Lipoprotein) is commonly referred to as _______

 Digestive cholesterol

 Protective cholesterol

 Bad cholesterol

 Plant cholesterol

9. Which sugar is naturally present in fruits?

 Lactose

 Galactose

 Glucose

 Fructose

10. Proteins are composed of repeating units called _______

 Monosaccharides

 Nucleotides

 Fatty acids

 Amino acids

 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]