Food Chemistry & Biochemistry MCQs (Quiz 4)

1. LDL (Low-Density Lipoprotein) is commonly referred to as _______

 Digestive cholesterol

 Bad cholesterol

 Protective cholesterol

 Plant cholesterol

2. Lipid oxidation in food products mainly causes _______

 Rancidity

 Gelation

 Sweetness

 Fermentation

3. Glucose is chemically classified as a _______

 Polysaccharide

 Disaccharide

 Monosaccharide

 Sterol

4. Phospholipids are major components of the _______

 Starch granules

 Cell membrane

 Muscle fibers

 Cell wall

5. Adipose tissue mainly stores energy in the form of _______

 Minerals

 Glycogen

 Proteins

 Triglycerides

6. Hydrogenation of oils converts unsaturated fats into _______

 More saturated fats

 Sugars

 Proteins

 Vitamins

7. Which sugar is naturally present in fruits?

 Lactose

 Glucose

 Galactose

 Fructose

8. Maltose is composed of two molecules of _______

 Galactose

 Glucose

 Lactose

 Fructose

9. Proteins are composed of repeating units called _______

 Monosaccharides

 Fatty acids

 Amino acids

 Nucleotides

10. Foods with high sugar content mainly contain _______

 Lactose and maltose

 Galactose and fructose

 Sucrose and maltose

 Lactose and sucrose

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Question 1 of 10

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