Food Chemistry Quiz - Learn the Science Behind What We Eat

Question 1 of 37

What is the primary function of carbohydrates in the human diet?

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Provide energy

Build muscle

Repair tissues

Regulate body temperature

Question 2 of 37

Which vitamin is essential for calcium absorption?

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Vitamin A

Vitamin B12

Vitamin C

Vitamin D

Question 3 of 37

Which type of fat is considered beneficial for heart health?

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Trans fats

Saturated fats

Monounsaturated fats

Polyunsaturated fats

Question 4 of 37

Which protein is found in high concentration in egg whites?

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Albumin

Casein

Gluten

Collagen

Question 5 of 37

Which natural antioxidant is abundant in green tea?

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Vitamin C

Catechins

Carotenoids

Flavonoids

Question 6 of 37

Which element is a key component of hemoglobin in the blood?

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Calcium

Iron

Magnesium

Zinc

Question 7 of 37

What type of chemical reaction is responsible for browning in bread when baked?

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Hydrolysis

Oxidation

Maillard reaction

Fermentation

Question 8 of 37

Which carbohydrate is known for its role in maintaining blood sugar levels?

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Glucose

Fructose

Sucrose

Starch

Question 9 of 37

Which type of food preservative is commonly used to prevent microbial growth?

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Citric acid

Sodium chloride

Ascorbic acid

Benzyl alcohol

Question 10 of 37

What is the main purpose of emulsifiers in food products?

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Preserve color

Improve texture

Prevent separation of ingredients

Enhance flavor

Question 11 of 37

Which acid is commonly found in citrus fruits and is responsible for their sour taste?

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Acetic acid

Citric acid

Lactic acid

Malic acid

Question 12 of 37

What is the primary component of vinegar?

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Acetic acid

Citric acid

Lactic acid

Formic acid

Question 13 of 37

Which vitamin is fat-soluble and essential for vision?

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Vitamin B12

Vitamin C

Vitamin A

Vitamin D

Question 14 of 37

Which food additive is commonly used as a sweetener and is known as aspartame?

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Sucrose

Steviol glycosides

Aspartame

High fructose corn syrup

Question 15 of 37

Which type of dietary fiber is known to aid in lowering blood cholesterol levels?

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Soluble fiber

Insoluble fiber

Resistant starch

Pectin

Question 16 of 37

Which enzyme is commonly used in bread-making to improve dough elasticity?

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Amylase

Protease

Lipase

Invertase

Question 17 of 37

What is the primary function of dietary fiber in the digestive system?

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Improve absorption of nutrients

Aid in digestion

Promote intestinal health

Increase calorie intake

Question 18 of 37

Which sugar is known as table sugar and is commonly used in cooking and baking?

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Fructose

Lactose

Sucrose

Glucose

Question 19 of 37

Which mineral is essential for maintaining proper thyroid function?

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Iodine

Calcium

Magnesium

Sodium

Question 20 of 37

What is the primary role of antioxidants in the body?

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Increase energy levels

Neutralize free radicals

Improve digestion

Boost immune function

Question 21 of 37

Which compound is responsible for the bitter taste in coffee and dark chocolate?

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Caffeine

Theobromine

Phenylalanine

Tannin

Question 22 of 37

Which type of carbohydrate is also known as complex carbohydrates?

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Simple sugars

Starches

Polysaccharides

Disaccharides

Question 23 of 37

What is the process called when food is preserved by removing moisture?

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Canning

Dehydration

Fermentation

Freezing

Question 24 of 37

Which lipid class is known for its role in forming cell membranes?

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Triglycerides

Phospholipids

Steroids

Waxes

Question 25 of 37

Which vitamin is known for its role in collagen synthesis and immune function?

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Vitamin A

Vitamin B6

Vitamin C

Vitamin E

Question 26 of 37

Which amino acid is essential for protein synthesis and is not produced by the body?

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Serine

Alanine

Lysine

Glycine

Question 27 of 37

Which type of bond is responsible for the structure of proteins?

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Ionic bonds

Hydrogen bonds

Peptide bonds

Disulfide bonds

Question 28 of 37

Which molecule is the primary source of energy for cellular processes?

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ATP

DNA

RNA

Glucose

Question 29 of 37

What is the main function of dietary protein in the body?

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Provide energy

Build and repair tissues

Store energy

Regulate metabolism

Question 30 of 37

Which enzyme is responsible for breaking down lactose into glucose and galactose?

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Lactase

Amylase

Lipase

Protease

Question 31 of 37

What is the primary function of dietary fats?

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Regulate blood sugar levels

Provide energy and support cell function

Aid in digestion

Boost immunity

Question 32 of 37

Which food coloring agent is derived from beet juice?

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Annatto

Beta-carotene

Beetroot red

Turmeric

Question 33 of 37

Which substance is used as a leavening agent in baking to make dough rise?

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Baking soda

Salt

Sugar

Vinegar

Question 34 of 37

Which enzyme is responsible for breaking down proteins into smaller peptides?

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Pepsin

Amylase

Lipase

Lactase

Question 35 of 37

What is the primary source of energy for the brain?

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Proteins

Fats

Carbohydrates

Vitamins

Question 36 of 37

Which type of fatty acid is essential and must be obtained through the diet?

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Saturated fatty acids

Trans fatty acids

Omega-3 fatty acids

Omega-6 fatty acids

Question 37 of 37

Which compound found in garlic is known for its potential health benefits?

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Allicin

Capsaicin

Curcumin

Resveratrol

Food Chemistry : Chemistry

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