A) CH2O
B) C6H10O5
C) C12H22O11
D) C2H4O2
E) C3H6O3
Correct Answer
verified
Short Answer
Correct Answer
verified
Multiple Choice
A) CH2O.
B) C6H12O6.
C) C6H10O2.
D) C2H4O2.
E) C3H6O3.
Correct Answer
verified
Essay
Correct Answer
verified
View Answer
Multiple Choice
A) fatty acid esters
B) cholesterol
C) fats
D) cellulose
E) oils
Correct Answer
verified
Multiple Choice
A) primary structure.
B) secondary structure.
C) tertiary structure.
D) long-range structure.
E) quaternary structure.
Correct Answer
verified
Multiple Choice
A) deprotonated; protonated
B) protonated; deprotonated
C) protonated; protonated
D) deprotonated; deprotonated
E) functionalized; defunctionalized
Correct Answer
verified
Multiple Choice
A) There are no enantiomers because there are no chiral carbons.
B) There are two enantiomers because C3 is chiral.
C) There are four enantiomers because C2 and C4 are chiral.
D) There are six enantiomers because C2, C3, and C4 are chiral.
E) There are six enantiomers because C1, C3, and C5 are chiral.
Correct Answer
verified
Multiple Choice
A) Fewer calories are available from fat substitutes.
B) Fat substitutes must provide the taste, aroma, and mouth feel associated with lipid-rich food while being safe.
C) Enzymes process chemically modified esters like olestra as well as natural triglycerides, but the turnover rate is slower.
D) Enzymes cannot process chemically modified esters like olestra as they do natural triglycerides.
E) Minor modifications to the glycerol scaffold in a glyceride can render a molecule indigestible.
Correct Answer
verified
Multiple Choice
A) glycerides.
B) amino acids.
C) carbohydroic acids.
D) fatty acids.
E) steroidal acids.
Correct Answer
verified
Essay
Correct Answer
verified
View Answer
Multiple Choice
A) lipid.
B) fatty acid.
C) amino acid.
D) nucleic acid.
E) saccharide.
Correct Answer
verified
Multiple Choice
A) lipid.
B) cis fatty acid.
C) trans fatty acid.
D) glyceride.
E) saturated fatty acid.
Correct Answer
verified
Short Answer
Correct Answer
verified
Multiple Choice
A) Hydrogen bonds between -NH groups on one part of the chain and C=O groups on nearby amino acids cause the protein to fold up on itself with the amino acids' R groups pointing outward.
B) Ion-ion interactions between side groups on different parts of the chain cause the protein to fold up on itself to forms sheets of amino acid chains.
C) London forces between hydrophobic regions in the amino acid sequence cause the protein to fold up on itself in order to have hydrophilic regions of the chain point outward.
D) Side-by-side zigzag chains of amino acids held together by hydrogen bonds aggregate to form a continuous sheet.
E) Single-strand proteins form peptide linkages between chains that cause the chains to fold on top of one another, forming a continuous sheet.
Correct Answer
verified
Multiple Choice
A) contain a carboxyl group.
B) are typically insoluble in water.
C) are esters of glycerol and fatty acids.
D) are composed of carbon and hydrogen.
E) are solids under normal conditions.
Correct Answer
verified
Multiple Choice
A) C2.
B) C3.
C) C4.
D) C5.
E) C6.
Correct Answer
verified
Multiple Choice
A) protonated amine group; carboxylic acid group
B) carboxylic acid group; protonated amine group
C) amine group; carbonate group
D) hydronium ion group; hydroxyl ion group
E) carbonate group; amine group
Correct Answer
verified
Multiple Choice
A) glucose.
B) lactose.
C) a disaccharide of glucose and fructose.
D) a glucose-glucose disaccharide.
E) cellobiose.
Correct Answer
verified
Essay
Correct Answer
verified
Showing 81 - 100 of 153
Related Exams