Food Chemistry & Biochemistry MCQs (Quiz 5)

1. Phospholipids differ from triglycerides because they contain _______

 A phosphate group

 Only amino acids

 Only fatty acids

 Nitrogenous bases

2. Galactose is commonly obtained from the digestion of _______

 Sucrose

 Starch

 Maltose

 Lactose

3. Sucrose is composed of glucose and _______

 Maltose

 Fructose

 Galactose

 Lactose

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

 Leucine

 Isoleucine

 Tryptophan

 Lysine

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

 Triglycerides

 Glycolipids

 Waxes

 Sterols

6. Antioxidants are added to foods mainly to _______

 Prevent oxidation

 Enhance starch formation

 Promote gelation

 Increase fermentation

7. Oleic acid is an example of a _______

 Sterol

 Monounsaturated fatty acid

 Amino acid

 Saturated fatty acid

8. The peptide bond is formed between the _______

 Two phosphate groups

 Fatty acid and glycerol

 Amino group and carboxyl group

 Two sugar molecules

9. Unsaturated fatty acids contain _______

 One or more double bonds

 Triple bonds

 Peptide bonds

 No double bonds

10. Hydrolytic rancidity results from the breakdown of _______

 Carbohydrates

 Proteins

 Lipids

 Vitamins

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Question 1 of 10

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