1. Which of the following is the main storage form of carbohydrate in animals?
(A) Cellulose
(B) Glycogen
(C) Starch
(D) Glucose
2. The simplest form of carbohydrate is:
(A) Monosaccharide
(B) Disaccharide
(C) Polysaccharide
(D) Oligosaccharide
3. Sucrose is composed of:
(A) Glucose + Fructose
(B) Glucose + Galactose
(C) Fructose + Galactose
(D) Glucose + Glucose
4. The building blocks of proteins are:
(A) Fatty acids
(B) Monosaccharides
(C) Amino acids
(D) Glycerol
5. Lipids are insoluble in:
(A) Alcohol
(B) Ether
(C) Water
(D) Benzene
6. Which of the following is a polysaccharide?
(A) Glucose
(B) Maltose
(C) Fructose
(D) Starch
7. Which sugar is known as fruit sugar?
(A) Maltose
(B) Fructose
(C) Lactose
(D) Glucose
8. Enzyme that breaks down starch into maltose is:
(A) Amylase
(B) Lipase
(C) Protease
(D) Lactase
9. Which element is found in proteins but not in carbohydrates?
(A) Carbon
(B) Hydrogen
(C) Oxygen
(D) Nitrogen
10. Fats are made up of:
(A) Fatty acids and glycerol
(B) Glucose and amino acids
(C) Amino acids and water
(D) Fructose and sucrose
11. The main function of carbohydrates in food is to provide:
(A) Vitamins
(B) Energy
(C) Enzymes
(D) Minerals
12. The protein present in milk is:
(A) Gluten
(B) Casein
(C) Myosin
(D) Albumin
13. Saturated fats are generally:
(A) Liquid at room temperature
(B) Aromatic compounds
(C) Colorless gases
(D) Solid at room temperature
14. Which of the following is a reducing sugar?
(A) Sucrose
(B) Cellulose
(C) Maltose
(D) Starch
15. Denaturation of protein is caused by:
(A) High temperature or pH change
(B) Freezing
(C) Cooling
(D) Mixing with sugar
16. Essential amino acids are those which:
(A) Body can synthesize
(B) Found only in fats
(C) Found only in plants
(D) Body cannot synthesize
17. Which of the following is a simple lipid?
(A) Phospholipid
(B) Glycolipid
(C) Triglyceride
(D) Steroid
18. Cellulose is a polymer of:
(A) Glucose
(B) Galactose
(C) Fructose
(D) Ribose
19. The sweet taste of honey is mainly due to:
(A) Maltose
(B) Fructose
(C) Lactose
(D) Sucrose
20. Enzyme that digests proteins in the stomach is:
(A) Trypsin
(B) Lipase
(C) Amylase
(D) Pepsin
21. Which of the following lipids is found in cell membranes?
(A) Triglycerides
(B) Cholesterol esters
(C) Phospholipids
(D) Waxes
22. The basic unit of fat is:
(A) Glucose
(B) Amino acid
(C) Fatty acid
(D) Monosaccharide
23. Which of the following is not a carbohydrate?
(A) Starch
(B) Sucrose
(C) Cellulose
(D) Urea
24. Protein efficiency ratio (PER) is used to measure:
(A) Protein quality
(B) Protein quantity
(C) Fat digestion rate
(D) Vitamin content
25. Lipids are primarily used in the body for:
(A) Bone strength
(B) Energy storage
(C) Blood formation
(D) Enzyme activity
26. Which of these is a disaccharide?
(A) Glucose
(B) Galactose
(C) Fructose
(D) Maltose
27. The structural protein found in hair and nails is:
(A) Keratin
(B) Collagen
(C) Myosin
(D) Casein
28. Which of the following fats is considered “good fat”?
(A) Trans fat
(B) Saturated fat
(C) Unsaturated fat
(D) Hydrogenated fat
29. Which element is common in carbohydrates, proteins, and lipids?
(A) Nitrogen
(B) Carbon
(C) Phosphorus
(D) Sulfur
30. Enzyme that breaks down lipids is:
(A) Amylase
(B) Protease
(C) Maltase
(D) Lipase
31. The simplest protein structure is called:
(A) Primary
(B) Tertiary
(C) Secondary
(D) Quaternary
32. HDL is known as:
(A) High Density Lipoprotein
(B) Healthy Density Lipid
(C) High Density Lipid
(D) High Dietary Lipid
33. Gelatin is obtained by hydrolysis of:
(A) Keratin
(B) Collagen
(C) Myosin
(D) Elastin
34. Which of the following carbohydrates is non-digestible by humans?
(A) Sucrose
(B) Maltose
(C) Starch
(D) Cellulose
35. The main energy source of the brain is:
(A) Fructose
(B) Glucose
(C) Glycogen
(D) Sucrose
36. Which type of fatty acid contains no double bond?
(A) Unsaturated
(B) Polyunsaturated
(C) Monounsaturated
(D) Saturated
37. Which of the following is not a function of protein?
(A) Energy storage
(B) Hormone formation
(C) Enzyme formation
(D) Oxygen transport
38. Which amino acid contains sulfur?
(A) Alanine
(B) Glycine
(C) Methionine
(D) Serine
39. Trans fats are produced by:
(A) Hydrogenation of oils
(B) Freezing fats
(C) Boiling oils
(D) Removing cholesterol
40. Lipoproteins are composed of:
(A) Proteins and carbohydrates
(B) Lipids and proteins
(C) Carbohydrates and lipids
(D) Proteins and minerals
41. Which of the following is a storage polysaccharide in plants?
(A) Glycogen
(B) Pectin
(C) Cellulose
(D) Starch
42. The enzyme that hydrolyzes lactose is:
(A) Maltase
(B) Lactase
(C) Amylase
(D) Protease
43. The process of protein digestion begins in:
(A) Mouth
(B) Large intestine
(C) Small intestine
(D) Stomach
44. Omega-3 fatty acids are mainly found in:
(A) Butter
(B) Margarine
(C) Fish oil
(D) Coconut oil
45. Which of the following is a derived lipid?
(A) Steroid
(B) Wax
(C) Triglyceride
(D) Phospholipid
46. Amino acids are joined together by:
(A) Hydrogen bonds
(B) Peptide bonds
(C) Ionic bonds
(D) Covalent bonds
47. The chemical formula of glucose is:
(A) C5H10O5
(B) C4H8O4
(C) C7H14O7
(D) C6H12O6
48. Lipid oxidation in food causes:
(A) Rancidity
(B) Browning
(C) Crystallization
(D) Hardening
49. The main source of plant protein is:
(A) Meat
(B) Milk
(C) Pulses
(D) Egg
50. The main storage form of fat in the human body is:
(A) Cholesterol
(B) Steroids
(C) Phospholipids
(D) Triglycerides