Food Chemistry & Biochemistry MCQs (Quiz 5)

1. Cholesterol belongs to the class of lipids known as _______

 Waxes

 Triglycerides

 Glycolipids

 Sterols

2. The peptide bond is formed between the _______

 Fatty acid and glycerol

 Two sugar molecules

 Amino group and carboxyl group

 Two phosphate groups

3. Phospholipids differ from triglycerides because they contain _______

 Only fatty acids

 Only amino acids

 A phosphate group

 Nitrogenous bases

4. Oleic acid is an example of a _______

 Sterol

 Amino acid

 Monounsaturated fatty acid

 Saturated fatty acid

5. Deficiency of which amino acid can lead to niacin (vitamin B₃) deficiency in humans _______

 Lysine

 Isoleucine

 Tryptophan

 Leucine

6. Unsaturated fatty acids contain _______

 Triple bonds

 Peptide bonds

 One or more double bonds

 No double bonds

7. Antioxidants are added to foods mainly to _______

 Promote gelation

 Enhance starch formation

 Increase fermentation

 Prevent oxidation

8. Galactose is commonly obtained from the digestion of _______

 Starch

 Lactose

 Maltose

 Sucrose

9. Hydrolytic rancidity results from the breakdown of _______

 Carbohydrates

 Vitamins

 Lipids

 Proteins

10. Sucrose is composed of glucose and _______

 Maltose

 Galactose

 Fructose

 Lactose

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Question 1 of 10

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