Food Chemistry & Biochemistry MCQs (Quiz 5)

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

 Waxes

 Triglycerides

 Sterols

 Glycolipids

2. Antioxidants are added to foods mainly to _______

 Promote gelation

 Enhance starch formation

 Increase fermentation

 Prevent oxidation

3. Hydrolytic rancidity results from the breakdown of _______

 Lipids

 Carbohydrates

 Vitamins

 Proteins

4. Phospholipids differ from triglycerides because they contain _______

 Only fatty acids

 A phosphate group

 Only amino acids

 Nitrogenous bases

5. Unsaturated fatty acids contain _______

 Triple bonds

 Peptide bonds

 No double bonds

 One or more double bonds

6. Sucrose is composed of glucose and _______

 Fructose

 Maltose

 Lactose

 Galactose

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

 Tryptophan

 Isoleucine

 Leucine

 Lysine

8. Oleic acid is an example of a _______

 Saturated fatty acid

 Sterol

 Monounsaturated fatty acid

 Amino acid

9. The peptide bond is formed between the _______

 Amino group and carboxyl group

 Two phosphate groups

 Two sugar molecules

 Fatty acid and glycerol

10. Galactose is commonly obtained from the digestion of _______

 Lactose

 Sucrose

 Starch

 Maltose

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Question 1 of 10

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