Food Chemistry & Biochemistry MCQs (Quiz 5)

1. Hydrolytic rancidity results from the breakdown of _______

 Lipids

 Proteins

 Vitamins

 Carbohydrates

2. The peptide bond is formed between the _______

 Two sugar molecules

 Two phosphate groups

 Amino group and carboxyl group

 Fatty acid and glycerol

3. Unsaturated fatty acids contain _______

 Triple bonds

 One or more double bonds

 Peptide bonds

 No double bonds

4. Antioxidants are added to foods mainly to _______

 Enhance starch formation

 Promote gelation

 Prevent oxidation

 Increase fermentation

5. Oleic acid is an example of a _______

 Sterol

 Amino acid

 Monounsaturated fatty acid

 Saturated fatty acid

6. Galactose is commonly obtained from the digestion of _______

 Starch

 Maltose

 Lactose

 Sucrose

7. Sucrose is composed of glucose and _______

 Maltose

 Galactose

 Lactose

 Fructose

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

 Waxes

 Glycolipids

 Triglycerides

 Sterols

9. Phospholipids differ from triglycerides because they contain _______

 Only fatty acids

 Only amino acids

 Nitrogenous bases

 A phosphate group

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

 Tryptophan

 Isoleucine

 Lysine

 Leucine

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Question 1 of 10

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