Biology Chapter on Amino Acids and Proteins

<p>The sequence of amino acids in a polypeptide chain (C)</p> Signup and view all the answers

<p>Peptide bond (C)</p> Signup and view all the answers

<p>Hydrogen bonds (D)</p> Signup and view all the answers

<p>Tertiary structure involves the folding of a single polypeptide chain, while quaternary structure involves the association of multiple polypeptide chains. (A)</p> Signup and view all the answers

<p>The coiling or folding of a polypeptide chain into a helix or sheet. (B)</p> Signup and view all the answers

<p>All of the above (D)</p> Signup and view all the answers

<p>They are spherical in shape and soluble in water. (A)</p> Signup and view all the answers

<p>Amino acid side chains interact to form the tertiary structure of the protein. (C)</p> Signup and view all the answers

<p>16% (A)</p> Signup and view all the answers

<p>They are spherical in shape. (D)</p> Signup and view all the answers

<p>Build and repair tissues. (A)</p> Signup and view all the answers

<p>Factorial method and Nitrogen-balance method. (C)</p> Signup and view all the answers

<p>Method of preparation and cooking. (D)</p> Signup and view all the answers

<p>70 to 100 grams. (D)</p> Signup and view all the answers

<p>By analyzing the composition of urine and faeces. (B)</p> Signup and view all the answers

<p>BV is calculated using the ratio of nitrogen retained to nitrogen absorbed, while PER is calculated using the ratio of weight gain to protein intake. (D)</p> Signup and view all the answers

<p>Protein solubility (A)</p> Signup and view all the answers

<p>The body is losing more nitrogen than it is consuming. (D)</p> Signup and view all the answers

<p>Pregnancy (D)</p> Signup and view all the answers

<p>By dividing the amount of nitrogen retained by the amount of nitrogen absorbed and multiplying by 100. (A)</p> Signup and view all the answers

<p>Plant proteins are less digestible. (B)</p> Signup and view all the answers

<p>The caloric content of the protein source (C)</p> Signup and view all the answers

<p>To assess the nutritional value of different protein sources. (B)</p> Signup and view all the answers

<p>The presence of fats in the diet (D)</p> Signup and view all the answers

<p>PDCAAS is used to evaluate protein quality in foods intended for infants under 1 year of age. (B)</p> Signup and view all the answers

<p>Digestive enzymes have greater difficulty accessing the amino acids within plant cells due to the presence of cellulose and woody substances. (B)</p> Signup and view all the answers

<p>DIAAS takes into account the bioavailability of individual amino acids after digestion. (C)</p> Signup and view all the answers

<p>It indicates that the protein contains all essential amino acids in adequate amounts. (B)</p> Signup and view all the answers

<p>Cooking can either increase or decrease protein digestibility, depending on the method and duration of cooking. (A)</p> Signup and view all the answers

<p>PEM is a general term for malnutrition that includes protein deficiency, but also involves inadequate energy intake. (D)</p> Signup and view all the answers

<p>Protein deficiency can lead to stunted growth and impaired cognitive development. (D)</p> Signup and view all the answers

<p>Organised structure and tightly packed molecules (B)</p> Signup and view all the answers

<p>They provide the primary source of energy for the body. (D)</p> Signup and view all the answers

<p>Keratin (C)</p> Signup and view all the answers

<p>Formation of choline, a precursor to acetylcholine (C)</p> Signup and view all the answers

<p>They provide all essential amino acids in the correct ratio and quantity. (D)</p> Signup and view all the answers

<p>They provide 4kcal/g of energy, and a portion can be used as fuel. (A)</p> Signup and view all the answers

<p>They are the building blocks for all tissues and organs. (C)</p> Signup and view all the answers

<p>Gluten is a fibrous protein, while elastin is a globular protein. (B)</p> Signup and view all the answers

A major component of body tissues essential for growth, making up ~16% body weight.

The building blocks of protein, composed of C, H, O, and N.

Amino acids that cannot be synthesized by the body and must be obtained from the diet.

Amino acids that can be synthesized by the body.

A bond formed between the amino group of one amino acid and the carboxyl group of another.

The linear sequence of amino acids in a protein chain.

The local folded structures that form within a protein, like alpha-helices or beta-sheets.

The overall 3D shape of a protein due to interactions between side chains.

The three-dimensional shape of a single polypeptide chain formed by interactions among side chains.

The arrangement of multiple polypeptide chains into a single functional protein complex.

Proteins that are rounded in shape, soluble in water, and have hydrophilic outer structures.

Proteins that are elongated, providing structural support and are generally insoluble in water.

Forces such as hydrogen bonds and van der Waals forces that stabilize protein structures.

Increased protein is essential during growth stages such as infancy and pregnancy, with pregnant women needing 70-100g daily.

Proteins that contain all essential amino acids required for human health.

The ability of dietary protein to preserve muscle and tissue while supporting other functions in the body.

A method used to estimate protein requirements based on maintenance and growth needs.

A technique to assess protein requirements by measuring nitrogen intake versus output in the body.

A measure of nitrogen input versus output in the body.

Occurs when nitrogen intake exceeds nitrogen loss, common during growth phases.

Happens when nitrogen losses exceed intake, indicating possible malnutrition or injury.

How well a protein is absorbed and utilized by the body based on its amino acid profile.

Measures protein efficiency based on nitrogen retention in the body.

Reflects the efficiency of protein retention in body tissues, measured as weight gain per protein intake.

Estimates protein quality by comparing amino acid content to an ideal standard.

Evaluates protein quality based on digestibility of indispensable amino acids.

A mixture where tiny particles are dispersed in a liquid, like proteins in water.

Proteins serve as structural components, enzymes, hormones, and transport molecules.

An essential amino acid important for forming neurotransmitters like acetylcholine.

Proteins can provide energy, yielding 4 kcal/g and can account for 50% of calorie intake.

Proteins help the immune system by producing antibodies against antigens.

The lowest ratio of essential amino acids in a protein, ranging from 0 to 1.0.

The extent to which a protein is digested, impacting its nutritional value.

Cooking alters protein structure and can enhance or reduce digestibility.

Protein Digestibility Corrected Amino Acid Score, a measure of protein quality, max score 1.0.

Wheat has a chemical score of 0.47, affecting its PDCAAS calculation.

Digestible Indispensable Amino Acid Score, measures amino acid digestibility at the small intestine.

A condition due to insufficient protein intake, prevalent in low-income countries.

Proteins like milk and eggs used for digestibility comparison (score = 100).