Lipids and Proteins

The basic unit or "block" of a protein is an [blank_start]amino[blank_end] acid.

How many types of amino acids are currently known?

How many basic types of amino acids exist?

Amino acids are joined together in long chains called [blank_start]peptide chains[blank_end]. The bonds that join amino acids together are called [blank_start]peptide bonds[blank_end]. [blank_start]Dipeptide[blank_end] – 2 amino acids joined together [blank_start]Tripeptide[blank_end] – 3 amino acids joined together [blank_start]Polypeptide[blank_end] – many amino acids joined together (most common)

[blank_start]Globular[blank_end] protein is very water soluble and [blank_start]is easily[blank_end] denatured. They are found in [blank_start]body fluids[blank_end], cells, enzymes, and hormones. [blank_start]Fibrous[blank_end] proteins are not water soluble and [blank_start]not easily[blank_end] denatured. They are characterized by high mechanical strength. They are found in [blank_start]mushrooms[blank_end].

Number the steps in the nitrogen cycle. 1 Plants obtain nitrogen from air and [blank_start]soil[blank_end] 2 [blank_start]Proteins are created[blank_end] 3 Humans and animals eat plants and obtain [blank_start]protein and nitrogen[blank_end] 4 Nitrogen is [blank_start]excreted by humans and animals[blank_end]5 The poopoo is returned to [blank_start]the environment[blank_end] and the cycle continues

Which of these describe the steps of how nitrogen is synthesized in the body?

[blank_start]Amino acid[blank_end] - Basic unit of a protein [blank_start]Denaturation[blank_end] - Application of heat, light, or acid to a protein [blank_start]Globular protein[blank_end] - Very water soluble and easily denatured [blank_start]Fibrous protein[blank_end] - Not water soluble and not easily denatured [blank_start]Essential amino acids[blank_end] - Needed in diet [blank_start]Non-essential amino acids[blank_end] - created by the body if nitrogen is available [blank_start]Conditionally essential[blank_end] - In times of stress and/or growth and maturation, they become essential to the body [blank_start]Transamination[blank_end] - transfer of nitrogen to another substance to create a non-essential amino acid [blank_start]High biologic value protein[blank_end] - contain all of the essential amino acids in the correct proportion to support live and growth

[blank_start]Lipids[blank_end] - a group of substances related, actually, or potentially to a fatty acid [blank_start]Visible lipids[blank_end] - lipids added to foods [blank_start]Invisible[blank_end] - fats that are found in foods [blank_start]Triglycerides[blank_end] - most common fat in our diet. 3 fatty acids attached to glycerol. [blank_start]Saturated fats[blank_end] - triglycerides that have a hydrogen attached to every available carbon in a fatty acid [blank_start]Unsaturated fats[blank_end] - triglycerides that have less than the maximum number of hydrogens attached to the carbons in the fatty acid [blank_start]Monounsaturated fats[blank_end] - have 1 double bond [blank_start]Polyunsaturated fats[blank_end] - have two or more double bonds [blank_start]Monoglyceride[blank_end] - 1 fatty acid attached to glycerol. [blank_start]Diglyceride[blank_end] - 2 fatty acids attached to glycerol [blank_start]Hydrogenation[blank_end] - unsaturated fatty acids that have hydrogen atoms added during processing [blank_start]Rancidity[blank_end] - the double bonds in unsaturated fats react with oxygen in the air and causes them to spoil [blank_start]Essential fatty acids[blank_end] - must be supplied in the diet. polyunsaturated fatty acids [blank_start]Fat substitutes[blank_end] - chemically altered substances that are made to resemble fat

Which of these is NOT a characteristic of fats?

Which of these are examples of visible fats?

Which of these are NOT a triglyceride?

Omega-3 and Omega-6 are types of monounsaturated fats.

Select the category of triglycerides that this item belongs to Omega-3 and Omega-6 - [blank_start]polyunsaturated[blank_end]

Select the category of triglycerides that this item belongs to Animal fat - [blank_start]saturated[blank_end]

Select the category of triglycerides that this item belongs to Coconut oil - [blank_start]saturated[blank_end]

Select the category of triglycerides that this item belongs to Palm oil - [blank_start]saturated[blank_end]

Select the category of triglycerides that this item belongs to Stearic acid - [blank_start]saturated[blank_end]

What lipid is popular because they help lower blood lipid levels?

The goal of hydrogenation is to turn oils into more solid fats.

Which of these lipids are also known as trans fats?

What is NOT added to oils to prevent them from turning rancid?

Which of these lipids are essential fatty acids?

Why are essential fatty acids important?

Prostaglandins are non-localized hormones.

Prostaglandins help your heart rate and decrease body pain.

Which of these are essential fatty acids?

What percentage of our total calories are needed from oils to get all the essential fatty acids needed for our health?

Which of these are not types of sterols?

Functions of fats include

Functions of cholesterol include

[blank_start]Cardiovascular disease[blank_end] - leading cause of death in the U.S. [blank_start]Atherosclerosis[blank_end] - hardening of the arteries [blank_start]Coronary artery disease[blank_end] - blocked arteries in the heart [blank_start]Heart attack[blank_end] - damage to heart from blocked arteries [blank_start]Stroke[blank_end] - blocked arteries in the brain

Saturated fats help you absorb cholesterol.

What are risk factors of cardiovascular disease?

At what age do doctors recommend you check your blood cholesterol?

[blank_start]High biologic value protein[blank_end] – contain all of the essential amino acids in the correct proportion to support life and growth. Examples: Animal protein from meats or dairy products [blank_start]Low biologic proteins[blank_end] – missing or have a limited supply of essential amino acids. Can support maintenance of body tissues, but will not support growth. Examples: Plant protein from grains and vegetables [blank_start]Protein complementation[blank_end] – combination of 2 plant proteins with different limiting amino acids. This provides the body with all the essential amino acids needed to sustain life and growth. Example: Butter and bread. Cereal and milk.

Adults are usually in positive nitrogen balance regardless of protein intake.

Adults are usually in nitrogen equilibrium regardless of protein intake.

[blank_start]Deamination[blank_end] – removal of amino groups (NH2) from amino acids. The rest of the amino acid is used for energy (ATP), and/or stored as fat. [blank_start]Urea[blank_end]– combination of two amino groups (NH2 +NH2). Excreted in urine. [blank_start]Protein energy malnutrition[blank_end] – inadequate calorie intake causes protein deficiency.