A) Emulsifies dietary proteins
B) Activates hydrochloric acid
C) Activates pancreatic proteases
D) Cleaves proteins into smaller polypeptides
Correct Answer
verified
Multiple Choice
A) 0.8 g/kg
B) up to 1.0 g/kg
C) 1.2-1.7 g/kg
D) 2.5-2.9 g/kg
Correct Answer
verified
Multiple Choice
A) Valine
B) Glycine
C) Alanine
D) Methionine
Correct Answer
verified
Multiple Choice
A) 25 g
B) 50 g
C) 75 g
D) 100 g
Correct Answer
verified
Multiple Choice
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
Correct Answer
verified
Multiple Choice
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
Correct Answer
verified
Multiple Choice
A) Sickle-cell anemia
B) Macrocytic anemia
C) Iron-deficiency anemia
D) Low oxygen-carrying anemia
Correct Answer
verified
Multiple Choice
A) mutations.
B) antibodies.
C) erythrocytes.
D) whey protein.
Correct Answer
verified
Multiple Choice
A) An antigen
B) An antibody
C) A light-sensitive protein
D) A blood transport protein
Correct Answer
verified
Multiple Choice
A) Substituting soy protein for animal protein raises blood cholesterol levels
B) High blood levels of the amino acid arginine are a risk factor for atherosclerosis
C) High levels of homocysteine in food promote elevation of blood low-density lipoproteins
D) Elevated blood homocysteine levels are associated with smoking cigarettes and drinking alcohol
Correct Answer
verified
Multiple Choice
A) Tripeptide
B) Small nucleic acid
C) Huge protein molecule
D) Large peptide molecule
Correct Answer
verified
Multiple Choice
A) Alanine
B) Isoleucine
C) Tryptophan
D) Glutamic acid
Correct Answer
verified
Multiple Choice
A) lacks tryptophan.
B) lacks methionine.
C) is poorly digested.
D) is poorly absorbed.
Correct Answer
verified
Multiple Choice
A) Diarrhea
B) Increased thirst
C) Nitrogen toxicity
D) Increased water retention in the body
Correct Answer
verified
Multiple Choice
A) 5
B) 10
C) 20
D) 35
Correct Answer
verified
Multiple Choice
A) Low-protein diets increase the risk for kidney stone formation
B) Restricting protein intake may slow the progression of kidney disease
C) High protein intakes over the long term represent a risk factor for kidney disease
D) Liberal protein intakes result in high urea production,which increases the long-term efficiency of the kidneys
Correct Answer
verified
Multiple Choice
A) essential amino acids.
B) nonessential amino acids.
C) neurotransmitters and hormones.
D) both nonessential and essential amino acids.
Correct Answer
verified
Multiple Choice
A) insulin.
B) tryptophan.
C) hemoglobin.
D) disulfide bridges.
Correct Answer
verified
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