Lecture Reviewer: Biochemistry Practice Questions PDF

LECTURE REVIEWER What would the result be if nonsaponifiable lipids will undergo hydrolysis? A. It will produce smaller molecules. B. There will be no change C. It can be disintegrated into smaller molecules. D. It cannot be disintegrated into smaller molecules. Why a...

LECTURE REVIEWER What would the result be if nonsaponifiable lipids will undergo hydrolysis? A. It will produce smaller molecules. B. There will be no change C. It can be disintegrated into smaller molecules. D. It cannot be disintegrated into smaller molecules. Why are lipids significant in the biological systems especially on cell? A. Because lipids serve as protection of our muscles in our body. B. Because they are primarily important in the innervation of body temperature. C. Because they form a mechanical barrier dividing a cell from the external environment. D. Because lipids are part of the diet of the cell. Applying water solubility as one of the physical properties, what happens to the carbon chain length of fatty acids? A. Solubility increases as the carbon chain length increases. B. Solubility decreases as the carbon chain length increases. C. Solubility decreases as the carbon chain decreases. D. Solubility will not increase the carbon chain length. Why is triacylglycerol is much more efficient at storing energy than glycogen? A. Because of its function as a storage form in the body. B. Because of the nature of the compound that is present in the body. C. Because large quantities of them can be packed into a very small volume which is present in the body. D. None of the above. Which sugar is commonly used in soft drinks and has a longer shelf life? A. Glucose B. High Fructose Corn Syrup C. Maltose D. Sucrose Which type of carbohydrate is least commonly found free in nature but is important in cell recognition? A. Oligosaccharide B. Disaccharide C. Monosaccharide D. Polysaccharide Why is fructose often used instead of sucrose in food products in the U.S.? A. Fructose has fewer calories B. Fructose is cheaper and sweeter C. Fructose increases shelf life less than sucrose D. Fructose is more natural Scenario: During a laboratory experiment, students compare the melting points of three fatty acids: one saturated, one monounsaturated (cis), and one polyunsaturated. They observe that the polyunsaturated fatty acid has the lowest melting point. Question: What is the most likely explanation for this observation? A. Polyunsaturated fatty acids have longer chains B. Unsaturated fats have more hydrogen C. Double bonds decrease packing efficiency D. Saturated fats contain ester bonds. Why did Mark's blood glucose rise significantly after eating white bread and jam? A. The meal contains complex carbohydrates that slow digestion. B. Protein in the meal caused the blood sugar increase C. The meal has high fiber, preventing sugar absorption. D. White bread and jam contain refined carbohydrates, causing a rapid sugar spike. Why are triacylglycerols considered more efficient than glycogen for energy storage? A. They store more energy per gram B. They require less oxygen C. They are more polar D. They are soluble in water Scenario: A nutritionist evaluates two diets—one high in saturated fats and one high in monounsaturated fats. Lab tests show the diet high in monounsaturated fats improves cell membrane fluidity. Question: Which molecular feature of monounsaturated fats most contributes to this effect? A. Branched carbon chains B. High molecular weight C. Terminal carboxylic acid group D. Presence of a cis double bond A professional athlete consumes a diet rich in bananas, sports drinks, pasta, and energy bars before races. What is the main reason for this dietary choice? A. To increase fat storage for long-term energy. B. To reduce carbohydrate intake for faster metabolism C. To provide quick and sustained energy for performance D. To avoid digestion-related issues before the race Why might Anna’s high-fiber diet backfire during high-intensity training if hydration is not adequate? A. It may cause fermentation and gas buildup, impairing performance B. It leads to protein deficiency C. It decreases carbohydrate absorption entirely D. Fiber converts to lactic acid What characteristic of fatty acids most directly influences their water solubility? A. Carbon chain length B. Number of methyl groups C. Number of double bonds D. Type of esterification What is the likely explanation for John’s fatigue? A. His diet lacked sufficient water intake, affecting energy levels B. His high-protein intake increased his metabolism too much. C. His fat intake directly caused muscle weakness. D. His body lacked enough carbohydrates to maintain glycogen stores for energy. Which of the following lipids functions as an emulsification agent? A. Sphingoglycolipids B. Bile acids C. Triacylglycerols D. Biological waxes How might the structure of oligosaccharides relate to Anna’s immune system efficiency? A. They serve as digestive enzymes B. They store glucose in the liver C. They act as energy substrates during D. They act as markers on glycoproteins for immune recognition Which of the following best describes polyunsaturated fatty acids? A. Have only single bonds B. Have two or more double bonds C. Have one double bond D. Have branched chains What physiological process is most affected by Mr. Johnson’s lipid imbalance? A. Decreased oxygen transport efficiency B. Enhanced metabolic rate C. Improved blood circulation. D. Development of atherosclerotic plaques in blood vessels How does soluble fiber affect glucose metabolism in a way that benefits Anna? A. It increases insulin secretion to manage glucose overload B. It slows gastric emptying, leading to moderated postprandial glucose levels C. It enhances glycogen breakdown in muscles D. It binds glucose for excretion What determines human blood type in relation to carbohydrates? A. Enzymes in blood B. Arrangement of oligosaccharides C. Number of white blood cells D. Amount of glucose in plasma Which component of brain tissue is a glycolipid? A. Pectin B. Fructose C. Ganglioside D. Glycogen Which is the most scientifically supported reason why Anna should moderate her intake of high-fructose corn syrup? A. It lowers energy output during running B. It reduces protein synthesis C. It is not sweet enough to satisfy energy needs. D. It contributes to insulin resistance through hepatic lipogenesis What structural feature causes a bend in monounsaturated fatty acids? A. Cis double bond B. Ester linkage C. Trans double bond D. Methyl branch Which compound is easier to blend and gives food a longer shelf life? A. Sucrose B. Glucose C. Fructose D. HFCS (High-Fructose Corn Syrup)