Digestive System and Nutrients Quiz

<p>Physical breakdown of food into smaller pieces (D)</p> Signup and view all the answers

<p>1.5 to 3 (B)</p> Signup and view all the answers

<p>Energy is stored in the form of glycogen (B)</p> Signup and view all the answers

<p>55% carbohydrates, 35% lipids, 15% proteins (B)</p> Signup and view all the answers

<p>C6H12O6 with OH oriented downwards (B)</p> Signup and view all the answers

<p>Breaks down glycogen into glucose (B)</p> Signup and view all the answers

<p>β-linkages (D)</p> Signup and view all the answers

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

<p>Partially inhibits intestinal absorption of carbohydrates and lipids (A)</p> Signup and view all the answers

<p>Fatty acids (A), Triglycerides (C)</p> Signup and view all the answers

<p>Some amino acids cannot be produced by the body. (A)</p> Signup and view all the answers

<p>Production of steroid hormones (D)</p> Signup and view all the answers

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

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

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

<p>Cellulose (B)</p> Signup and view all the answers

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

<p>Adenine and Guanine (B)</p> Signup and view all the answers

<p>7.4 (D)</p> Signup and view all the answers

<p>They are completely dissociated in solution. (B)</p> Signup and view all the answers

<p>Acidosis or alkalosis (A)</p> Signup and view all the answers

<p>By respiration and metabolic pathways (C)</p> Signup and view all the answers

<p>4 kcal/g (D)</p> Signup and view all the answers

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

<p>Fatty acids and glycerol (B)</p> Signup and view all the answers

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

<p>Insulin (B)</p> Signup and view all the answers

<p>Monosaccharides (B)</p> Signup and view all the answers

<p>Absorption in the intestines (B)</p> Signup and view all the answers

<p>Fatty acids and glycerol (D)</p> Signup and view all the answers

<p>Lipids (B)</p> Signup and view all the answers

<p>Facilitate chemical reactions to break down macromolecules (D)</p> Signup and view all the answers

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

<p>Primary structure (B)</p> Signup and view all the answers

<p>β-sheet (B)</p> Signup and view all the answers

<p>Hydrophobic interactions and ionic bonds (C)</p> Signup and view all the answers

<p>Arrangement of multiple polypeptide chains (A)</p> Signup and view all the answers

The state where energy intake equals energy expenditure, maintaining stable body weight.

A process where the body stores excess energy from carbohydrates, turning it into glycogen and accumulating fat.

A type of sugar found in the blood, measured in grams per liter (g/L).

A hormone that promotes glycogen synthesis, helping to lower blood sugar.

A molecule that breaks down glycogen into glucose, increasing blood sugar.

The process of breaking down food into smaller molecules that can be absorbed by the body.

Physical breakdown of food, like chewing.

Chemical breakdown of food using enzymes, like breaking down carbohydrates in your saliva.

The primary site where nutrients from food are absorbed into the body.

The process where water and electrolytes are absorbed from digested food.

Triglycerides (TG) are broken down into fatty acids (AG) and glycerol by Lipases, and subsequently absorbed into the bloodstream.

Proteins are broken down into smaller peptides by proteases and then further into individual amino acids by peptidases.

Carbohydrates like sucrose are hydrolyzed into simpler sugars such as glucose and fructose in the digestive system.

Insulin, LH, and FSH are examples of hormones that play essential roles in regulating different metabolic processes in the body.

Pepsin, lipases, and proteases are some of the enzymes involved in the digestion process, helping to break down different types of food molecules.

The process of breaking down food into its components and absorbing the nutrients into the bloodstream.

The sum of all chemical reactions occurring in the body, including the breakdown of nutrients (catabolism) and the synthesis of new molecules (anabolism).

The energy content of a substance is measured in calories (kcal). Proteins contain 4 kcal/g, while lipids have 9 kcal/g.

Small chains of amino acids that result from the partial breakdown of proteins.

The type of sugar found in grapes and many fruits, also the primary sugar used for energy by the body.

The process of building up large molecules from smaller ones, requiring energy.

The chemical building blocks of proteins, linked together to form long chains.

A type of organic molecule that serves as the primary energy source for most living organisms, made of carbon, hydrogen, and oxygen.

A type of organic molecule that consists of long chains of fatty acids, used for energy storage and cell structures.

Starch, glycogen, and cellulose are all chains of glucose molecules, but they differ in the way the glucose molecules are linked together.

The structure of carbohydrates mainly differs in the number of branches they have. Starch has fewer branches than glycogen, and cellulose has none.

A complex of glycerol and fatty acids, which is insoluble in plasma, meaning it cannot easily travel in the blood.

Proteins are made up of long chains of amino acids, each containing a carboxyl group and an amino group, which are linked together.

Essential amino acids cannot be synthesized by the body and must be obtained from the diet, while non-essential amino acids can be produced by the body.

The building blocks of DNA and RNA, composed of a sugar, a phosphate group, and a nitrogenous base.

Purines have two rings in their structure, while pyrimidines have one ring.

The optimal pH for proper bodily function, providing the right balance of acids and bases in the body.

Acids that completely dissociate in solution, releasing all their hydrogen ions (H+).

Acids that only partially dissociate in solution, releasing fewer hydrogen ions (H+) than strong acids.

The sequence of amino acids linked together by peptide bonds, like the order of beads on a string.

The 3D folding of a polypeptide chain, stabilized by interactions between amino acid side chains.

A spiral structure formed by hydrogen bonds between the peptide backbone, like a twisted ladder.

A folded sheet-like structure formed by hydrogen bonds between different parts of a polypeptide chain, like a pleated sheet.

A process by which two amino acids are linked together to form a peptide bond, releasing a water molecule.