(NBCD) BIOCHEM 1 PT.1
1. Lactose is a disaccharide of _________.*
C. glucose and galactose
2. Due to its optical activity _________ is referred to as dextrose.*
A. glucose
3. __________ is a ketose.*
C. fructose
4. ___________ is a levulose due to the character of its optical activity.*
C. fructose
5. Gelatinous property of starches is due to the __________.*
D. amylopectin group
6. The polysaccharide that cannot be digested in the human digestive gut is __________*
B. cellulose
7. The stability of ‘resistant starches’ is due to the __________ portion of the starch molecule.*
A. amylose
8. The branching structure in the starch granule is formed by the ____________ -glycosydic linkage.*
D. 1,6
9. The sugar group found in agar is __________.*
C. galactose
10. The __________ helps maintain the optimum ionic pH state of body fluids.*
B. lactic acid
11. Among the food nutrients, __________ is the only molecule that functions for tissue growth and maintenance; regulate body processes and energy source as well.*
B. proteins
12. All of these are polysaccharides EXCEPT:*
B. mannitol
13. __________ favors the growth of bacteria which may be helpful in the synthesis of Vitamin K & Vitamin B.*
D lactose
14. Beta- galatosidase is responsible for the biologic breakdown of __________.*
B. lactose
15. In caramelization the sugar must be heated to ________ degrees Celsius to obtain the proper caramel flavor and color.*
C. 200
16. Concentrated acids exert a _____________ on mono- and di-saccharides.*
C. oxidizing effect
17. Oxidation of __________ produces mucic acid which is use as a means of its sugar identification.*
C. galactose
18. Invertase is an enzyme that hydrolyses ___________ to its respective monosaccharides.*
D. sucrose
19. Formation of furfural in the identification of the monosaccharides occurs through the dehydration of the sugars by _____________.*
D. dilute acids
20. The artificial sweetener __________ is harmful for those suffering from phenylketonuria (PHU) due to the sweetener’s phenylalanine content.*
B. aspartame/Sweet & Low
21. The component of coco sugar that contributes to the low glycemic index of this sweetener is __________.*
B. inulin
22. The intermediate product of starch hydrolysis that is added to food preparations to obtain a smooth texture is _____________.*
D. dextrin
23. The following glucose polysaccharides all possess branching structures EXCEPT:*
A. amylose
24. Simple products of digestion that require energy in the form of ATP with a carrier protein moving across the cell membrane against an energy gradient involves:*
C. active transport
25. The main proteolytic enzyme produced by the pancreas is _______________*
C. trypsin
26. Amino acids in aqueous solution can exist as ions having an ______________.*
D. amphoteric reaction
27. The amino acid that does not respond positively to Ninhydrin color reaction test is ________________.
C. proline
28. An amino acid having a benzene ring on its side chain is ______________.*
C. phenylalanine
29. Amino acids not required in the diet are called _________________.*
B. non-essential
30. The amino acid responsible for the grayish color developed on the membrane of the egg yolk when hard boiled egg is overcooked is _____________.*
A. cysteine
31. The following are properties of denatured proteins EXCEPT:*
D. biologically reactive
32. The primary protein structure is formed through the _____________.*
D. peptide bonds between amino acids
33. Amino acid esters are characterized by its being _________________.*
B. separated and identified through fractional distillation
34. The two chemical groups present in the amino acid molecule that give it an amphoteric property are ____________.*
A. α-amine & α-carboxyl groups
35. The color reaction test that is use in the identification of amino acids in a chromatogram is _____________.*
C. Ninhydrin test
36. Peptones are:*
B. formed in the early stage of protein hydrolysis
37. Precipitation of protein through dehydration may be brought about by the use of ______________.*
D. neutral salts
38. Trypsinogen is activated by:*
B. enterokinase
39. In the stomach pepsinogen is converted to the active pepsin by _____________.*
C. HCl
40. The amino acid _________ is a component of one of the most important connective tissue - collagen.*
A. proline
41. The amino acid ______________ is contained in food flavor enhancers which is antagonist for umami taste receptors.*
B. glutamate
42. The protein that provides defense mechanism to the human body is _____________.*
B. fibrinogen
43. _____________ is an important conjugated proteins found casein.*
C. phosphoprotein
44. _______________ are derived proteins resulting from extensive hydrolysis of the protein*
C. peptides
45. Protein denaturation by heat requires the presence of _____________.*
A. moisture
46. The protein in the shell of crabs contain the pigment ____________.*
B. astaxanthin
47. The zymogen in the stomach that is activated at pH 2 is ____________.*
B. pepsinogen
48. Neutral fats and oils are characterized by being ___________.*
C. esters of fatty acids with glycerol
49. Rancid oils are acidic due to the __________.*
A. oxidation
50. Over-used cooking oil develops unpleasant taste to fried food due to the dehydration of glycerol forming _____________.*
D. acrylic aldehyde