Briefly describe the following and give examples. 1. Starch 2. Glycogen 3. Protein
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Briefly describe the following and give examples.
1. Starch
2. Glycogen
3. Protein
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- 1) Discuss recent findings on the effects of consumption of cholesterol and saturated, polyunsaturated, and monounsaturated fats. Give examples of each type of fat. 2) We often think only of DNA and RNA as nucleic acids. Discuss the role of other, less “well-known” nucleic acids, such as cAMP, cGMP, NADH, NADPH, and FADH. 3) Collagen is a very important structural protein in animals. Discuss the various parts of the body in which collagen is an important structural molecule and what its function is at each body location.Which of the following is/are true? 1. Amylose is a polysaccharide made up of galactose units. 2. Globular proteins only have structural function in the body. 3. The hydrolisis of glycerophospolipids produces one product more than the hydrolisis of triacylglycerides.Define the following terms:a. cytochromeb. glycerol phosphate shuttlec. malate-aspartate shuttled. uncoupling proteine. oligomycin
- Define the following terms: a. enterocyte b. N-glycan c. O-glycan d. glycogen e. glycosaminoglycanIdentify the following terms This type of lipid is a complex mixture of esters of long-chain carboxylic acids and long-chain alcohols. The reduced cofactor important in the TCA cycle and used in the last part of respiration. Molecule that attaches to myosin and actin during muscle contraction.Match the following: a. Stimulates milk production 1. Transport protein b. Controls carbohydrate mechanism 2. Structural protein c. Decreases urine production 3. Catalytic protein d. Hemoglobin belongs to this class 4. Storage protein e. Protein that acts as enzyme 5. Vasopressin f. Nerve impulse transmission 6. Insulin g. Keratin belongs to this class 7. Rhodopsin n. Gliadin and casein 8. Oxytocin
- Define the following terms:a. phosphoglycerideb. sphingolipidc. GPI anchord. glycolipide. sphingomyelinCarbohydrate (True or False) 1. linked to lipids in hormones 2. contains C=O 3. linked to proteins in the cell membrane 4. provides energy in the form of glucose 5. possesses HC=O linked to lipids in hormones contains C=O linked to proteins in the cell membrane provides energy in the form of glucose possesses HC=OWhich of statement/s is/are true? Palmitoleic and oleic acids are unsaturated fatty acids Stearic and Linoleic acids are an 18 carbon fatty acid chain Linoleic and lauric acids are saturated fatty acids Palmitic and palmitoleic acids are polyunsaturated fatty acids A) All statements are correct B) Statement 1 and 2 are both correct C) Statement 3 and 4 are both correct D) All statements are incorrect Which statement is correct? A) Animal triacylglycerols are liquids while vegetable triacylglycerols are solid at ambient temperatures. B) Animal fats contain more unsaturated fatty acid units than saturated fatty acids. C) Melting points of animal fats are lower than the melting points of vegetable oils. D) Vegetable oils contain more unsaturated fatty acids units than saturated fatty acids. What makes lipids/fats hydrophobic? A) their long carbon skeleton B) the carboxyl group at one end of the molecule C) the glycerol moiety D) presence of relatively…
- Define the following terms:a. essential fatty acidb. nonessential fatty acidc. omega-3 fatty acidd. omega-6 fatty acide. eicosanoidThe structural formula of which vitamin is shown. Write the main functions of this vitamin, what enzymes or what chemical reactions it catalyzes? What are the main foods that contain this vitamin, or describe how this vitamin is being synthetized in a body? Associated diseases. 1. 2. HC- 3. CH, CH-CH-CH-CH.)M CH CH, HO CH, CH,Which of the following statement/s is/are true? 1. Oil is a mixture of tricylgylcerols that is solid because it contains high proportions of unsaturated fatty acids. 2. Oil is a mixture of tricylglycerol that is liquid because it contains a high proportions of unsaturated fatty acids. 3. Fat is a mixture of triacygycerols that is solid because it contains a high proportions of saturated fatty acids. 4. Fat is a mixture of triacyglycerols that is liquid because it contains a high proportions of saturated fatty acids.