Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Carbonation (fizz)

 Foam stability

 Color

 Bitterness

2. Iron deficiency commonly leads to _______ in humans

 Night blindness

 Scurvy

 Rickets

 Anemia

3. Glucoamylase converts starch primarily into _______

 Maltose

 Sucrose

 Glucose

 Lactose

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

 Acid hydrolysis with added HCl

 Bacterial fermentation

 Endogenous amylases activated at specific temperatures

 Added commercial glucose oxidase

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

 Inactivate enzymes that cause quality degradation

 Soften tissues for easier packaging

 Add salt for preservation

 Increase vitamin content

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

 Sucrose and glucose

 Maltose and galactose

 Glucose and galactose

 Glucose and fructose

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

 Vitamin A

 Vitamin B₉

 Vitamin C

 Vitamin K

8. Vitamins are primarily required in the human body for_______

 Formation of triglycerides

 Storage of glycogen

 Regulation of metabolic processes

 Direct energy production

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

 Sugar decomposition

 Vitamin destruction

 Oxidation of proteins

 Hydrolysis of triglycerides

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

 Fat

 Protein

 Carbohydrate

 Vitamin C

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