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Lipids and Proteins

Deleted user 39 questions Updated 12 Oct 2016

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1The basic unit or "block" of a protein is an [blank_start]amino[blank_end] acid.
1. Aamino
2How many types of amino acids are currently known?
1. A20 amino acids
2. B8 amino acids
3. C25 amino acids
4. D30 amino acids
3How many basic types of amino acids exist?
1. A8 types
2. B9 types
3. C10 types
4. D11 types
4Amino 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)
1. Apeptide chains
2. Bpeptide bonds
3. CDipeptide
4. DTripeptide
5. EPolypeptide
5[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].
1. AGlobular
2. BFibrous
3. Cmushrooms
4. Dbody fluids
5. Enot easily
6. Fis easily
6Number 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
1. AProteins are created
2. Bprotein and nitrogen
3. Cexcreted by humans and animals
4. Dthe environment
5. Esoil
7Which of these describe the steps of how nitrogen is synthesized in the body?
1. AThe cell’s nucleus has the code for protein synthesis in the DNA.
  
  Code is transferred to mRNA, then to the ribosomes
  
  tRNA picks up amino acids and lines them up correctly to create a protein.
2. BtRNA picks up amino acids and lines them up correctly to create a protein.
  
  The cell’s nucleus has the code for protein synthesis in the DNA.
  
  Code is transferred to mRNA, then to the ribosomes
3. CtRNA picks up amino acids and lines them up correctly to create a protein.
  
  Code is transferred to mRNA, then to the ribosomes
  
  The cell’s nucleus has the code for protein synthesis in the DNA.
8[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
1. AAmino acid
2. BDenaturation
3. CGlobular protein
4. DFibrous protein
5. EEssential amino acids
6. FNon-essential amino acids
7. GConditionally essential
8. HTransamination
9. IHigh biologic value protein
9[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
1. ALipids
2. BVisible lipids
3. CInvisible
4. DTriglycerides
5. ESaturated fats
6. FUnsaturated fats
7. GMonounsaturated fats
8. HPolyunsaturated fats
9. IMonoglyceride
10. JDiglyceride
11. KHydrogenation
12. LRancidity
13. MFat substitutes
14. NEssential fatty acids
10Which of these is NOT a characteristic of fats?
1. ANon-water soluble
2. BSoluble in gases
3. CNeeded by living organisms
4. DContain a nitrogen

11Which of these are examples of visible fats?
1. AButter
2. BMargarine
3. CMayonnaise
4. DSalad dressing
5. EWhole milk
6. FMarbling in meats
12Which of these are NOT a triglyceride?
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
4. DPhospholipids
13Omega-3 and Omega-6 are types of monounsaturated fats.
1. ATrue
2. BFalse
14Select the category of triglycerides that this item belongs to
Omega-3 and Omega-6 - [blank_start]polyunsaturated[blank_end]
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
15Select the category of triglycerides that this item belongs to
Animal fat - [blank_start]saturated[blank_end]
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
16Select the category of triglycerides that this item belongs to
Coconut oil - [blank_start]saturated[blank_end]
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
17Select the category of triglycerides that this item belongs to
Palm oil - [blank_start]saturated[blank_end]
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
18Select the category of triglycerides that this item belongs to
Stearic acid - [blank_start]saturated[blank_end]
1. ASaturated
2. BMonounsaturated
3. CPolyunsaturated
19What lipid is popular because they help lower blood lipid levels?
1. AOmega-6
2. BOmega-3
3. CStearic acid
4. DLecithin
20The goal of hydrogenation is to turn oils into more solid fats.
1. ATrue
2. BFalse
21Which of these lipids are also known as trans fats?
1. AHydrogenated fats
2. BMonounsaturated fats
3. CPolyunsaturated fats
4. DSaturated fats
22What is NOT added to oils to prevent them from turning rancid?
1. AAntioxidants
2. BVitamin E
3. CLecithin
23Which of these lipids are essential fatty acids?
1. APolyunsaturated fatty acids
2. BMonounsaturated fatty acids
3. CHydrogenated fatty acids
4. DSaturated fatty acids
24Why are essential fatty acids important?
1. AFat transportation and metabolism
2. BPart of cell membranes
3. CPrecursors to sex hormones and prostaglandins
4. DAll of the above
25Prostaglandins are non-localized hormones.
1. ATrue
2. BFalse
26Prostaglandins help your heart rate and decrease body pain.
1. ATrue
2. BFalse
27Which of these are essential fatty acids?
1. ALinoleic acid
2. BLinolenic acid
3. CArchidonic acid
4. DGlycolipid
5. EPhospolipids
28What percentage of our total calories are needed from oils to get all the essential fatty acids needed for our health?
1. A2%
2. B3%
3. C1%
4. D5%
29Which of these are not types of sterols?
1. APhospholipids
2. BCholesterol
3. CErgosterol
4. DPhytosterol
30Functions of fats include
1. ASource of energy, 9 kilocalories per gram
2. BSource of energy, 4 kilocalories per gram
3. CSatiety
4. DPalatability
5. ECarry fat-soluble vitamins
6. FServe as energy reserve
7. GBody regulator, regulate the uptake of nutrients by cells
8. HPrecursor of prostaglandins
9. IInsulator, against heat and cold
10. JProtection from organs
31Functions of cholesterol include
1. AProvides nitrogen in the body
2. BHormone production
3. CPrecursor of vitamin D
4. DMakes skin resistant to chemical irritants
5. EProvides cellular structure
32[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
1. ACardiovascular disease
2. BAtherosclerosis
3. CCoronary artery disease
4. DHeart attack
5. EStroke
33Saturated fats help you absorb cholesterol.
1. ATrue
2. BFalse
34What are risk factors of cardiovascular disease?
1. ADiet, high in fat, saturated fat, and cholesterol
2. BOverweight, obesity
3. CSmoking
4. DGenetics
5. EAge
6. FHypertension and diabetes
7. GDiet, low in saturated fats but high in unsaturated fats
8. HUnderweight
9. IVegetarianism
35At what age do doctors recommend you check your blood cholesterol?
1. A20 years old
2. B15 years old
3. C30 years old
4. D45 years old
36[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.
1. AHigh biologic value protein
2. BLow biologic proteins
3. CProtein complementation
37Adults are usually in positive nitrogen balance regardless of protein intake.
1. ATrue
2. BFalse
38Adults are usually in nitrogen equilibrium regardless of protein intake.
1. ATrue
2. BFalse
39[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.
1. ADeamination
2. BUrea
3. CProtein energy malnutrition

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Description: User has deleted their subject information Quiz on Lipids and Proteins, created by Deleted user on 11/10/2016.
Author: Deleted user
Language: English
Views: 19
History: Created on 11 Oct 2016 · updated on 12 Oct 2016
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Lipids and Proteins

Questions in this quiz (39)

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