Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Glucose and fructose

 Sucrose and glucose

 Glucose and galactose

 Maltose and galactose

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

 Carbohydrate

 Vitamin C

 Protein

 Fat

3. Vitamins are primarily required in the human body for_______

 Formation of triglycerides

 Regulation of metabolic processes

 Storage of glycogen

 Direct energy production

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

 Vitamin destruction

 Oxidation of proteins

 Hydrolysis of triglycerides

 Sugar decomposition

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

 Bitterness

 Foam stability

 Color

 Carbonation (fizz)

6. Iron deficiency commonly leads to _______ in humans

 Rickets

 Anemia

 Night blindness

 Scurvy

7. Glucoamylase converts starch primarily into _______

 Glucose

 Sucrose

 Lactose

 Maltose

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

 Increase vitamin content

 Inactivate enzymes that cause quality degradation

 Add salt for preservation

 Soften tissues for easier packaging

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

 Bacterial fermentation

 Added commercial glucose oxidase

 Acid hydrolysis with added HCl

 Endogenous amylases activated at specific temperatures

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

 Vitamin K

 Vitamin C

 Vitamin B₉

 Vitamin A

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