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Q:
what is the fate of excess dietary protein? a.after absorption, the liver will store the extra amino acids b.after absorption, the extra amino acids will be rapidly degraded c.digestion will be decreased by 30 to 60%, resulting in less absorption d.after absorption, extra proteins will be synthesized and stored for use when protein intake returns to normal
Q:
what is meant by protein turnover? a.nitrogen equilibrium b.the antibody-antigen complex c.the synthesis and degradation of body proteins d.the secondary structure of proteins that initiates folding
Q:
what amino acid is used to synthesize the neurotransmitter serotonin and the vitamin niacin? a.glycine b.tyrosine c.methionine d.tryptophan
Q:
what is the usual state of nitrogen balance for healthy infants, children, and pregnant women? a.equilibrium b.metabolic c.positive d.negative
Q:
which of the following would describe the state of nitrogen balance of a person who ingested 16g of food nitrogen and lost 19 g of nitrogen? a.equilibrium b.positive balance c.negative balance d.exogenous balance
Q:
what is the nitrogen balance of a person who consumed a 3500-kcalorie diet containing 10% protein and excreted a total of 12 grams of nitrogen? (protein is 16% nitrogen.) a.0 g b.-3 g c.-1 g d.+2 g
Q:
the bodys amino acid pool consists of a.essential amino acids only b.endogenous amino acids only c.nonessential amino acids only d.both essential and nonessential amino acids
Q:
which of the following describes the state of nitrogen balance for a normal, healthy 35-year-old person who weighs 60 kg and consumes a diet that provides 75 g of protein and adequate energy? a.equilibrium b.positive balance c.negative balance d.endogenous balance
Q:
what is the amino acid pool? a.the total amino acid content derived from a 24-hour dietary intake b.a measure of the circulating essential amino acid levels available for protein synthesis c.the total amount of free amino acids in the circulation destined for deamination and excretion d.a mix of essential and nonessential amino acids derived from protein breakdown and dietary protein intake
Q:
which of the following defines protein turnover? a.the sum of protein in food and the body b.the sum of protein synthesis and degradation c.the amount of protein absorbed from the diet d.the amount of protein used to synthesize glucose
Q:
when nitrogen taken into the body exceeds nitrogen losses, we say the person is in a.a healthy state b.nitrogen equilibrium c.positive nitrogen balance d.negative nitrogen balance
Q:
which of the following may be used to determine protein utilization? a.calorimetry b.nitrogen balance c.amino acid pool d.supplementary value
Q:
given that protein is 16% nitrogen, how many grams of nitrogen are contained in a 2500-kcalorie diet that provides 15% of the energy as protein? a.2.5 b.5 c.10 d.15
Q:
which of the following is involved in the clotting of blood? a.opsin b.fibrin c.collagen d.transferrin
Q:
which of the following describes the structure of an antibody? a.tripeptide b.small nucleic acid c.huge protein molecule d.large peptide molecule
Q:
the bodys usual response to detection of antigens is to synthesize a.mutations b.antibodies c.erythrocytes d.whey protein
Q:
which of the following proteins inactivates foreign bacteria and viruses? a.enzymes b.collagen c.hormones d.antibodies
Q:
what is opsin? a.an antigen b.an antibody c.a light-sensitive protein d.a blood transport protein
Q:
how do sodium and potassium travel into and out of cells? a.antidiuretic hormone transports potassium and prodiuretic hormone carries sodium b.there are specific transport proteins in the blood that deliver the minerals to the cell cytoplasm c.the balance of insulin and glucagon determines the movement of these minerals into and out of cells d.there are transport proteins within the cell membrane that pick up and release the minerals across the membrane
Q:
which of the following processes is regulated primarily by the buffering action of proteins? a.ph balance b.fluid balance c.blood clotting d.synthesis of visual pigments
Q:
what function does a buffer perform? a.helps emulsify fats b.helps maintain a constant ph c.facilitates chemical reactions d.helps protect against plaque buildup
Q:
proteins, because they attract hydrogen ions, can act as a.acids b.buffers c.enzymes d.antibodies
Q:
tissue swelling that results from water accumulating between cells is known as a.edema b.acidosis c.alkalosis d.extravascularization
Q:
the conditions known as acidosis and alkalosis refer to a disruption of the bodys a.ph balance b.protein balance c.nitrogen balance d.endogenous metabolism
Q:
which of the following does not describe an association between protein nutrition and the bodys water balance? a.inadequate protein intake may lead to edema b.insufficient protein synthesis by the liver may lead to edema c.excessive protein losses by the kidney may lead to dehydration d.excessive protein intake burdens the kidneys to excrete unused nitrogen
Q:
what is the relationship between body proteins and water? a.proteins attract water b.water attracts proteins c.water degrades proteins d.proteins form polymers of water
Q:
which of the following do(es) not function as a transport protein? a.collagen b.transferrin c.hemoglobin d.lipoproteins
Q:
which of the following is a characteristic of hormones? a.inactivate bacteria b.act as messenger molecules c.coordinate visual response d.act as buffers in the bloodstream
Q:
what term signifies when a cell makes a protein under the directions of a gene? a.gene encoding b.gene expression c.protein secretion d.protein amplification
Q:
what type of protein would the body make in order to heal a wound? a.ferritin b.albumin c.collagen d.hemoglobin
Q:
what protein is intimately involved in the formation of scar tissue in wound healing? a.albumin b.thrombin c.collagen d.hydroxyproline
Q:
what is the structure of an enzyme? a.lipid b.protein c.nucleic acid d.carbohydrate
Q:
which of the following is characteristic of sickle-cell anemia? a.the disorder can be serious but not fatal b.the disorder leads to depression of energy expenditure c.the abnormal structure of the hemoglobin alters the shape of the red blood cell d.the hemoglobin amino acid sequence is abnormal in all four of the polypeptide chains
Q:
a common genetic variation which causes a change in the amino acid sequence in the structure of hemoglobin leads to the disease a.diabetes b.marasmus c.phenylketonuria d.sickle-cell anemia
Q:
your college dormitory roommate, james, told you that hes had anemia for quite some time and that its from having abnormally-shaped hemoglobin. what type of anemia does james have? a.sickle-cell anemia b.macrocytic anemia c.iron-deficiency anemia d.low oxygen-carrying anemia
Q:
which of the following does not describe a feature of protein in nutrition? a.the study of the bodys proteins in known as proteomics b.protein synthesis requires messenger rna and transfer rna c.most of the bodys thousands of proteins have been studied thoroughly d.the synthesis of a protein by following the genetic code is known as gene expression
Q:
what is a ribosome? a.a template for protein synthesis b.a hard knot of subcutaneous protein mass c.a structure upon which proteins are assembled d.an antibody synthesized by specialized immune cells
Q:
the process whereby messenger rna is made from a dna template is a.expression b.sequencing c.transcription d.ribosome assembly
Q:
which of the following is a characteristic of protein synthesis? a.mitochondria are bound to dna to initiate peptide bond synthesis b.messenger rna is constructed from a dna template to carry instructions c.hormones carry messages from rna to dna to direct peptide bond synthesis d.rna transfers up to 6 amino acids simultaneously to the mitochondria for peptide elongation
Q:
which of the following describes a process in protein synthesis? a.the code to make a protein is carried by a strand of messenger rna b.the final step in completing the protein is carried out in the mitochondria c.the function of transfer rna is to assist in absorption of amino acids into the cell d.the dna binds to ribosomes and directs uptake of specific amino acids to form the peptide chain
Q:
your cousin wanda was born with a genetic defect affecting her digestion, namely, a lack of intestinal villus tripeptidases and dipeptidases. which of the following digestive processes would not take place? a.protein oligopeptides b.peptides amino acids c.amino acids peptides d.polypeptides tripeptides
Q:
of the following sources of amino acids, which would be best absorbed in normal, healthy people? a.whole proteins b.predigested proteins c.proteins from raw foods d.mixture of free amino acids
Q:
all of the following are fates of amino acids within the small intestine except a.some may be used for energy by the intestinal cells b.some may be used for synthesis of gastric protease c.some may be used for synthesis of proteins by the intestinal cells d.they may be transported across the intestinal cell membrane to the capillaries
Q:
which of the following describes the structure of pepsin? a.lipid b.protein c.nucleic acid d.carbohydrate
Q:
which of the following statements is not characteristic of enzymes? a.they are all catalysts b.they have a protein structure c.they can be destroyed by heat d.they are involved in synthesis reactions only
Q:
what is the usual fate of orally ingested enzyme supplements? a.digested by gastrointestinal proteases b.rapidly degraded by salivary secretions c.mostly absorbed in original form from the stomach d.completely absorbed in original form from the jejunum
Q:
after digestion of proteins, what products are absorbed into the circulation? a.free amino acids only b.free amino acids and oligopeptides c.free amino acids and dipeptides only d.free amino acids, and a few dipeptides and tripeptides
Q:
what percentage of dietary protein is hydrolyzed in the mouth? a.0 b.5-10 c.15-20 d.25-30
Q:
what is the chief function of pepsin? a.emulsifies dietary proteins b.activates hydrochloric acid c.activates pancreatic proteases d.cleaves proteins into smaller polypeptides
Q:
the function of a protease is to a.hydrolyze proteins b.synthesize proteins c.hydrolyze ribosomes d.synthesize ribosomes
Q:
protein-hydrolyzing enzymes are commonly known as a.proteases b.hydrolyzers c.prodigestins d.denaturases
Q:
what digestive enzyme would be most affected in people who are unable to produce hydrochloric acid? a.pepsin b.transaminase c.pancreatic protease d.intestinal peptidase
Q:
in what organ is pepsin active? a.stomach b.pancreas c.small intestine d.large intestine
Q:
what is the name of the inactive form of the protein-splitting enzyme in the stomach? a.peptidase b.propepsin c.pepsinogen d.propeptidase
Q:
after a hamburger is eaten, in what organ is the hydrolysis of its proteins initiated? a.mouth b.stomach c.small intestine d.large intestine
Q:
what process results in the hardening of an egg when it is exposed to heat? a.solidification b.denaturation c.condensation d.protein interaction
Q:
the application of heat or acid to a protein that causes its shape to change is known as a.stiffening b.condensation c.denaturation d.destabilization
Q:
what is the process by which heat or acidity disrupts the normal shape of a protein chain? a.digestion b.condensation c.denaturation d.hydrogenation
Q:
an example of a protein with quaternary polypeptide structures is a.insulin b.tryptophan c.hemoglobin d.disulfide bridges
Q:
which of the following is a feature of hemoglobin? a.it has no tertiary structure b.it holds the mineral calcium c.it is constructed of 4 polypeptide chains d.it has no primary or secondary structure
Q:
the weak electrical attractions within polypeptide chains account for the protein's a.primary structure b.secondary structure c.tertiary structure d.quaternary structure
Q:
the following amino acids are linked together: glycine-lysine-valine. this compound is a a.dipeptide b.tripeptide c.polypeptide d.oligopeptide
Q:
which of the following would be classified as a polypeptide? a.1 amino acid b.3 amino acids bonded together c.9 fatty acids bonded together d.20 amino acids bonded together
Q:
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? a.number of cell ribosomes b.number of different amino acids c.availability of amino acids containing sulfur d.availability of amino acids containing hydroxyl groups
Q:
a dispensable amino acid is one that a.is not needed by the body b.can be synthesized by the body c.can be used to synthesize an indispensable amino acid d.cannot be synthesized by the body because of a genetic defect
Q:
what is meant by the amino acid sequence of a protein? a.number of side chains in the protein b.folding arrangement of the peptide chain c.order of amino acids in the peptide chain d.order of only the essential amino acids in the protein
Q:
what is the composition of a tripeptide? a.one amino acid with three carbons b.three amino acids bonded together c.one amino acid with three acid groups d.three small protein chains bonded together
Q:
when two amino acids are chemically joined together, the resulting structure is called a a.dipeptide b.diglyceride c.polypeptide d.disaccharide
Q:
what type of reaction is required to bind two molecules of glycine together and release a molecule of water? a.hydrolysis b.deamination c.denaturation d.condensation
Q:
which of the following is a feature of an essential amino acid? a.it is not necessary in the diet b.it must be supplied by the diet c.it can be made from fat in the body d.it can be made from glucose in the body
Q:
what amino acid is classified as conditionally essential when dietary intake of phenylalanine is insufficient or the body cannot normally metabolize phenylalanine? a.cysteine b.tyrosine c.glutamine d.isoleucine
Q:
any of the following can be used by the body for the synthesis of a nonessential amino acid except a.a fragment of fat b.an essential mineral c.an essential amino acid d.a fragment of carbohydrate
Q:
which of the following is not an essential amino acid in human nutrition? a.proline b.threonine c.methionine d.tryptophan
Q:
what is the simplest amino acid? a.valine b.glycine c.alanine d.methionine
Q:
approximately how many different amino acids are used in the synthesis of body proteins? a.5 b.10 c.20 d.35
Q:
which of the following is not contained in an amino acid? a.an acid group b.an amino group c.an aldehyde group d.a central carbon atom
Q:
how many different kinds of amino acids make up proteins? a.8 b.10 c.14 d.20
Q:
which of the following terms is not used to classify amino acids in the diet? a.essential b.nonessential c.partially essential d.conditionally essential
Q:
which of the following elements is found in certain amino acids? a.iron b.sulfur c.calcium d.potassium
Q:
which of the following is the primary factor that differentiates one amino acid from another? a.the side group b.the central carbon atom c.the number of oxygen atoms d.the number of nitrogen atoms