Food Chemistry & Biochemistry MCQs (Quiz 5)

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

 Isoleucine

 Tryptophan

 Leucine

 Lysine

2. Antioxidants are added to foods mainly to _______

 Prevent oxidation

 Promote gelation

 Enhance starch formation

 Increase fermentation

3. Phospholipids differ from triglycerides because they contain _______

 A phosphate group

 Only fatty acids

 Nitrogenous bases

 Only amino acids

4. Unsaturated fatty acids contain _______

 No double bonds

 Triple bonds

 Peptide bonds

 One or more double bonds

5. Sucrose is composed of glucose and _______

 Lactose

 Fructose

 Galactose

 Maltose

6. Hydrolytic rancidity results from the breakdown of _______

 Vitamins

 Proteins

 Carbohydrates

 Lipids

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

 Waxes

 Triglycerides

 Glycolipids

 Sterols

8. Oleic acid is an example of a _______

 Monounsaturated fatty acid

 Amino acid

 Saturated fatty acid

 Sterol

9. Galactose is commonly obtained from the digestion of _______

 Lactose

 Sucrose

 Starch

 Maltose

10. The peptide bond is formed between the _______

 Two sugar molecules

 Fatty acid and glycerol

 Two phosphate groups

 Amino group and carboxyl group

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Question 1 of 10

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