Food Chemistry & Biochemistry MCQs (Quiz 9)

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

 Protein

 Fat

 Carbohydrate

 Vitamin C

2. Iron deficiency commonly leads to _______ in humans

 Night blindness

 Scurvy

 Rickets

 Anemia

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

 Sugar decomposition

 Oxidation of proteins

 Hydrolysis of triglycerides

 Vitamin destruction

4. Vitamins are primarily required in the human body for_______

 Formation of triglycerides

 Direct energy production

 Regulation of metabolic processes

 Storage of glycogen

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

 Maltose and galactose

 Sucrose and glucose

 Glucose and fructose

 Glucose and galactose

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

 Soften tissues for easier packaging

 Increase vitamin content

 Inactivate enzymes that cause quality degradation

 Add salt for preservation

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

 Vitamin C

 Vitamin K

 Vitamin A

 Vitamin B₉

8. Glucoamylase converts starch primarily into _______

 Maltose

 Glucose

 Lactose

 Sucrose

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

 Added commercial glucose oxidase

 Endogenous amylases activated at specific temperatures

 Bacterial fermentation

 Acid hydrolysis with added HCl

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

 Carbonation (fizz)

 Foam stability

 Color

 Bitterness

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