What element is found in proteins but not in carbohydrates and fats? |
d. Nitrogen |
In comparison to the composition of carbohydrates and fats, which element found in proteins makes them unique? |
c. Nitrogen |
Which of the following is the primary factor that differentiates one amino acid from another? |
a. The side group |
Which of the following elements is found in certain amino acids? |
b. Sulfur |
Terms used to classify amino acids in the diet include all of the following except |
c. partially essential |
How many different kinds of amino acids make up proteins? |
d. 20 |
All of the following are contained in an amino acid except? |
c. an aldehyde group |
Approximately how many different amino acids are used in the synthesis of body proteins? |
c. 20 |
What is the simplest amino acid? |
b. glycine |
Which of the following is not an essential amino acid in human nutrition? |
a. Proline |
Any of the following can be used by the body for the synthesis of nonessential amino acid except: |
b. an essential mineral |
What amino acid is classified as conditionally essential when dietary intake of phenylalanine is insufficient or the body cannot normally metabolize phenylalanine? |
b. tyrosine |
Which of the following is a feature on an essential amino acid? |
b. It must be supplied by the diet |
What type of reaction is required to bind two molecules of glycine together and release a molecule of water? |
d. Condensation |
When two amino acids are chemically joined together, the resulting structure is called a |
a. dipeptide |
What is the composition of a tripeptide? |
b. Three amino acids bonded together |
What is meant by the amino acid sequence of a protein? |
c. order of the amino acids in the peptide chain |
A dispensable amino acid is one that |
b. can be synthesized by the body |
In comparison to the well-defined structure of starch, which of the following is the most important factor that allows for the synthesis of thousands of different proteins? |
b. number of different amino acids |
Which of the following would be classified as a polypeptide? |
d. 20 amino acids bonded together |
The following amino acids are linked together: glycine- lysine- valine. This compound is a |
b. tripeptide |
The weak electrical attractions within polypeptide chains account for the protein’s |
b. secondary structure |
Which of the following is a feature of hemoglobin? |
c. It is constructed of 4 polypeptide chains |
An example of a protein with quaternary polypeptide structure is |
c. hemoglobin |
what is the process by which heat or acidity disrupts the noral shape of the protein chain? |
c. denaturation |
The application of heat or acid to a protein that causes its shape to change is known as |
c. denaturation |
What process results in the hardening of an egg when it is exposed to heat? |
b. denaturation |
After a hamburger is eaten, in what organ is the hydrolysis of its proteins initiated? |
b. stomach |
What is the name of the inactive form of the protein- splitting enzyme in the stomach? |
c. pepsinogen |
In what organ is pepsin active |
stomach |
What digestive enzyme would be most affected in people who are unable to produce hydrochloric acid? |
a. pepsin |
Protein-hydrolyzing ensymes are commonly known as |
… |
Chapter 6- Protein- Amino Acid
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