KERVIN B UNTALAN

Which element is present in all organic compounds?

• Carbon

• nitrogen

• oxygen

• phosphorus

Which property is generally characteristic of an organic compound?

• Low melting point

• high melting point

• soluble in polar solvent

• insoluble in non polar solvent

Which compounds are isomers?

• 1-propanol and 2- propanol

• methanoic acid and ethanoic acid

• methanol and methane

• ethane and ethanol

What is the name of the compound that has the molecular formula C₆H₆?

• Butane

• Benzene

• Butyne

• Hexane

Which polymer occurs naturally?

• Starch and nylon

• Starch and cellulose

• Protein and nylon

• Protein and plastic

Which of the following is the field of food science that tackles on the study of macromolecules in food?

• Food microbiology

• Food Analysis

• Food Chemistry

• Molecular Biology

Which among the following is a component of foods which influences textural properties and the extent to which the food may be subjected to microbial spoilage?

• Carbohydrates

• Protein

• Fats/Lipids

• Water

A molecule that is composed of carbon, hydrogen and oxygen is?

• Water

• Fats/Lipid

• Carbohydrates

• Protein

This is a polymer of amino acids linked together through a peptide bond.

• Carbohydrate

• Water

• Lipids/Fats

• Protein

The following reaction is best described by which choice? Sucrose --> glucose + fructose

• Oxidation

• Hydrolysis

• Redduction

• Non-Enzymatic