Exam 2 Review
1. Upon eating a hamburger, in what organ is the hydrolysis of fat started?
Large Intestine
2. what is the name given to the inactive form of a protein splitting enzymes in the
stomach?
Pepsinogen
3. what percentage of dietary protein is hydrolyzed in the mouth?
0%
4. Which of the following is a feature of phospholipids?
soluble in water and fat
5. which of the following is a feature of fat intake and health?
intake of saturated fat raises blood cholesterol more so than intake of cholesterol
6. what is the chemical composition of triglycerides?
fatty acids and glycerol
7. in which form are most dietary lipids found?
triglycerides
8. which of the following functions is shared by beta-carotene and vitamin E?
inhibition of oxidation
9. What protein is involved in transporting substances in the blood?
albumium
10. Approximately how many different amino acids are used in the synthesis of body
proteins?
20
, 11. which of the following is an omega-3 fat?
docosahexaenoic acid
12. what is meant by the amino acid sequence of a protein?
order of amino acid in the peptide chain
13. which of the following characteristics is shared by olive oil and canola oil?
both contain high levels of monounsaturated fat
14. when two amino acids are chemically joined together the resulting structure is called
a…?
dipeptide
15. what compound is composed of 3 fatty acids and glycerol?
triglyceride
16. which one of the following is missing 4 or more hydrogen atoms?
polyunsaturated fat
17. which of the following contains the least cholesterol per serving size?
steamed corn
18. which of the following is a general function of vitamin C?
antioxidant agent
19. A common genetic variation which causes a change in the amino acid sequence in
the structure of hemoglobin leads to the disease…?
sickle cell anemia
20. which of the following food groups is a rich source of vitamin C?
fruit group
21. each of the following is known to be linked to excessive intake of fats except…?
lactose intolerance
1. Upon eating a hamburger, in what organ is the hydrolysis of fat started?
Large Intestine
2. what is the name given to the inactive form of a protein splitting enzymes in the
stomach?
Pepsinogen
3. what percentage of dietary protein is hydrolyzed in the mouth?
0%
4. Which of the following is a feature of phospholipids?
soluble in water and fat
5. which of the following is a feature of fat intake and health?
intake of saturated fat raises blood cholesterol more so than intake of cholesterol
6. what is the chemical composition of triglycerides?
fatty acids and glycerol
7. in which form are most dietary lipids found?
triglycerides
8. which of the following functions is shared by beta-carotene and vitamin E?
inhibition of oxidation
9. What protein is involved in transporting substances in the blood?
albumium
10. Approximately how many different amino acids are used in the synthesis of body
proteins?
20
, 11. which of the following is an omega-3 fat?
docosahexaenoic acid
12. what is meant by the amino acid sequence of a protein?
order of amino acid in the peptide chain
13. which of the following characteristics is shared by olive oil and canola oil?
both contain high levels of monounsaturated fat
14. when two amino acids are chemically joined together the resulting structure is called
a…?
dipeptide
15. what compound is composed of 3 fatty acids and glycerol?
triglyceride
16. which one of the following is missing 4 or more hydrogen atoms?
polyunsaturated fat
17. which of the following contains the least cholesterol per serving size?
steamed corn
18. which of the following is a general function of vitamin C?
antioxidant agent
19. A common genetic variation which causes a change in the amino acid sequence in
the structure of hemoglobin leads to the disease…?
sickle cell anemia
20. which of the following food groups is a rich source of vitamin C?
fruit group
21. each of the following is known to be linked to excessive intake of fats except…?
lactose intolerance
