Food Chemistry & Biochemistry MCQs (Quiz 5)

1. Phospholipids differ from triglycerides because they contain _______

 Only fatty acids

 Nitrogenous bases

 Only amino acids

 A phosphate group

2. Hydrolytic rancidity results from the breakdown of _______

 Proteins

 Lipids

 Vitamins

 Carbohydrates

3. Antioxidants are added to foods mainly to _______

 Promote gelation

 Enhance starch formation

 Prevent oxidation

 Increase fermentation

4. Galactose is commonly obtained from the digestion of _______

 Maltose

 Starch

 Sucrose

 Lactose

5. Oleic acid is an example of a _______

 Saturated fatty acid

 Sterol

 Monounsaturated fatty acid

 Amino acid

6. Sucrose is composed of glucose and _______

 Fructose

 Lactose

 Maltose

 Galactose

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

 Sterols

 Triglycerides

 Waxes

 Glycolipids

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

 Leucine

 Lysine

 Tryptophan

 Isoleucine

9. The peptide bond is formed between the _______

 Two phosphate groups

 Fatty acid and glycerol

 Two sugar molecules

 Amino group and carboxyl group

10. Unsaturated fatty acids contain _______

 No double bonds

 Triple bonds

 One or more double bonds

 Peptide bonds

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Question 1 of 10

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