Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Carbonation (fizz)

 Color

 Foam stability

 Bitterness

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

 Vitamin K

 Vitamin B₉

 Vitamin A

 Vitamin C

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

 Vitamin destruction

 Hydrolysis of triglycerides

 Sugar decomposition

 Oxidation of proteins

4. Glucoamylase converts starch primarily into _______

 Lactose

 Glucose

 Sucrose

 Maltose

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. Vitamins are primarily required in the human body for_______

 Storage of glycogen

 Direct energy production

 Formation of triglycerides

 Regulation of metabolic processes

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

 Endogenous amylases activated at specific temperatures

 Acid hydrolysis with added HCl

 Bacterial fermentation

 Added commercial glucose oxidase

8. Iron deficiency commonly leads to _______ in humans

 Night blindness

 Anemia

 Scurvy

 Rickets

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

 Protein

 Vitamin C

 Carbohydrate

 Fat

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

 Inactivate enzymes that cause quality degradation

 Add salt for preservation

 Soften tissues for easier packaging

 Increase vitamin content

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