Food Chemistry & Biochemistry MCQs (Quiz 9)

1. The nutrient that provides the highest amount of energy per gram is _______

 Carbohydrate

 Protein

 Fat

 Vitamin C

2. Hydrolytic rancidity, a form of food spoilage, primarily involves _______

 Vitamin destruction

 Sugar decomposition

 Oxidation of proteins

 Hydrolysis of triglycerides

3. Vitamins are primarily required in the human body for_______

 Direct energy production

 Storage of glycogen

 Formation of triglycerides

 Regulation of metabolic processes

4. The carbon dioxide produced during beer fermentation is responsible for which characteristic of beer _______

 Carbonation (fizz)

 Bitterness

 Color

 Foam stability

5. Lactase, a brush border enzyme located in the small intestine, hydrolyzes the lactose into _______

 Maltose and galactose

 Glucose and galactose

 Sucrose and glucose

 Glucose and fructose

6. Glucoamylase converts starch primarily into _______

 Glucose

 Maltose

 Sucrose

 Lactose

7. The “blanching” of vegetables before freezing is done primarily to _______

 Increase vitamin content

 Soften tissues for easier packaging

 Add salt for preservation

 Inactivate enzymes that cause quality degradation

8. Vitamin E (fat-soluble) works synergistically with which water-soluble vitamin to protect cells from oxidative damage _______

 Vitamin A

 Vitamin K

 Vitamin C

 Vitamin B₉

9. In beer brewing, the “mashing” step converts grain starches to fermentable sugars through the action of _______

 Added commercial glucose oxidase

 Bacterial fermentation

 Acid hydrolysis with added HCl

 Endogenous amylases activated at specific temperatures

10. Iron deficiency commonly leads to _______ in humans

 Anemia

 Night blindness

 Scurvy

 Rickets

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Question 1 of 10

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