Test Bank
Introduction to the Chemistry of Food,
Edition 1 By Michael Zeece Questions And
Answers
FOOD CHEMISTRY – PRACTICE MCQs (ORIGINAL)
🔹 Basic Food Chemistry
1. Water in food is important because it:
A. Has no function
B. Acts as a solvent for reactions
C. Prevents spoilage completely
D. Is always removed
Answer: B
2. pH measures:
A. Temperature
B. Acidity or alkalinity
C. Protein content
D. Fat content
Answer: B
3. Pure water has pH:
A. 0
B. 7
C. 14
,D. 2
Answer: B
4. Foods with low pH are:
A. Basic
B. Acidic
C. Neutral
D. Fatty
Answer: B
5. Enzymes are:
A. Fats
B. Biological catalysts
C. Vitamins
D. Minerals
Answer: B
🔹 Carbohydrates
6. Main function of carbohydrates:
A. Energy source
B. Hormone production
C. Bone structure
D. DNA repair
Answer: A
7. Simple sugar is called:
A. Protein
B. Monosaccharide
C. Lipid
D. Enzyme
Answer: B
8. Glucose is a:
A. Protein
B. Monosaccharide
C. Fat
D. Mineral
Answer: B
,9. Starch is a:
A. Simple sugar
B. Polysaccharide
C. Fat
D. Enzyme
Answer: B
10. Glycogen is stored in:
A. Plants
B. Animals
C. Water
D. Air
Answer: B
🔹 Proteins
11. Proteins are made of:
A. Fatty acids
B. Amino acids
C. Sugars
D. Minerals
Answer: B
12. Essential amino acids:
A. Can be made by body
B. Must come from diet
C. Are toxic
D. Are fats
Answer: B
13. Protein denaturation is:
A. Protein breakdown into sugar
B. Loss of structure
C. Fat formation
D. Vitamin synthesis
Answer: B
, 14. Heat can cause:
A. Protein denaturation
B. Sugar formation
C. Mineral loss only
D. Water increase
Answer: A
15. Enzymes are:
A. Lipids
B. Proteins
C. Carbohydrates
D. Minerals
Answer: B
🔹 Lipids (Fats)
16. Lipids are:
A. Water-soluble
B. Fat-soluble compounds
C. Proteins
D. Sugars
Answer: B
17. Main function of fats:
A. Energy storage
B. DNA synthesis
C. Oxygen transport
D. Enzyme production
Answer: A
18. Saturated fats are usually:
A. Liquid at room temperature
B. Solid at room temperature
C. Gas
D. Protein
Answer: B
Introduction to the Chemistry of Food,
Edition 1 By Michael Zeece Questions And
Answers
FOOD CHEMISTRY – PRACTICE MCQs (ORIGINAL)
🔹 Basic Food Chemistry
1. Water in food is important because it:
A. Has no function
B. Acts as a solvent for reactions
C. Prevents spoilage completely
D. Is always removed
Answer: B
2. pH measures:
A. Temperature
B. Acidity or alkalinity
C. Protein content
D. Fat content
Answer: B
3. Pure water has pH:
A. 0
B. 7
C. 14
,D. 2
Answer: B
4. Foods with low pH are:
A. Basic
B. Acidic
C. Neutral
D. Fatty
Answer: B
5. Enzymes are:
A. Fats
B. Biological catalysts
C. Vitamins
D. Minerals
Answer: B
🔹 Carbohydrates
6. Main function of carbohydrates:
A. Energy source
B. Hormone production
C. Bone structure
D. DNA repair
Answer: A
7. Simple sugar is called:
A. Protein
B. Monosaccharide
C. Lipid
D. Enzyme
Answer: B
8. Glucose is a:
A. Protein
B. Monosaccharide
C. Fat
D. Mineral
Answer: B
,9. Starch is a:
A. Simple sugar
B. Polysaccharide
C. Fat
D. Enzyme
Answer: B
10. Glycogen is stored in:
A. Plants
B. Animals
C. Water
D. Air
Answer: B
🔹 Proteins
11. Proteins are made of:
A. Fatty acids
B. Amino acids
C. Sugars
D. Minerals
Answer: B
12. Essential amino acids:
A. Can be made by body
B. Must come from diet
C. Are toxic
D. Are fats
Answer: B
13. Protein denaturation is:
A. Protein breakdown into sugar
B. Loss of structure
C. Fat formation
D. Vitamin synthesis
Answer: B
, 14. Heat can cause:
A. Protein denaturation
B. Sugar formation
C. Mineral loss only
D. Water increase
Answer: A
15. Enzymes are:
A. Lipids
B. Proteins
C. Carbohydrates
D. Minerals
Answer: B
🔹 Lipids (Fats)
16. Lipids are:
A. Water-soluble
B. Fat-soluble compounds
C. Proteins
D. Sugars
Answer: B
17. Main function of fats:
A. Energy storage
B. DNA synthesis
C. Oxygen transport
D. Enzyme production
Answer: A
18. Saturated fats are usually:
A. Liquid at room temperature
B. Solid at room temperature
C. Gas
D. Protein
Answer: B
