Practice MCQs Lipids & Proteins PDF

1. Which of the following dietary fats could potentially lower the risk of heart disease? a. Saturated fats b. Trans fats c. Monounsaturated fats d. Waxes 2. Which of the following statements best explains why trans fats increase the risk of heart disease? a. The...

1. Which of the following dietary fats could potentially lower the risk of heart disease? a. Saturated fats b. Trans fats c. Monounsaturated fats d. Waxes 2. Which of the following statements best explains why trans fats increase the risk of heart disease? a. They increase good cholesterol levels. b. They compete with essential fatty acids. c. They have a cis configuration similar to natural fatty acids. d. They are derived from unsaturated fats. 3. What functional group is present at the end of every fatty acid molecule? a. Hydroxyl group b. Amine group c. Carboxyl group d. Phosphate group 4. If an individual has a high risk of cardiovascular disease, which of the following would be the least beneficial to increase in their diet? a. Olive oil b. Flaxseed oil c. Trans fats d. Omega-3 rich fish 5. Propose a dietary change to improve the lipid profile of an individual with high cholesterol. a. Increase intake of saturated fats  b. Increase omega-3 fatty acids c. Avoid all fats d. Increase triglycerides 6. Suggest a reason why individuals at risk for heart disease might benefit from reducing trans fats. a. Trans fats lower HDL cholesterol. b. Trans fats increase HDL cholesterol. c. Trans fats are essential for health. d. Trans fats are structurally similar to monounsaturated fats. 7. Which lipid serves as the primary component of cell membranes? a. Cholesterol b. Phospholipids c. Triacylglycerols d. Steroids 8. What is the backbone structure of glycerophospholipids? a. Sphingosine b. Glycerol c. Lignoceric acid d. Stearic acid 9. What is the significance of the amphipathic nature of phospholipids? a. They store energy effectively. b. They help in hormone production. c. They allow for cell membrane bilayer formation. d. They enhance fat storage in adipose tissue. 10.What might result if bile acids are not reabsorbed in the intestine? a. Reduced cholesterol synthesis b. Increased lipid absorption c. Reduced bile acid excretion d. Elevated cholesterol levels 11.What impact might a deficiency in lung surfactants have on an infant? a. Enhanced lipid absorption b. Increased cholesterol synthesis c. Respiratory distress due to alveolar collapse d. Reduced energy storage 12.Propose an explanation for why sphingophospholipids are abundant in brain tissues. a. They store energy. b. They aid in cell communication and structure in nerves. c. They enhance muscle contraction. d. They inhibit cholesterol synthesis. 13.What is the primary building block of proteins? a. Nucleic acids b. Monosaccharides c. Amino acids d. Fatty acids 14.Why are nonpolar amino acids located on the interior of soluble proteins? a. They interact with water. b. They prevent oxidation. c. They avoid water due to hydrophobic interactions. d. They increase protein flexibility. 15.If you were to design a protein for cell signaling, which feature would be most important? a. Long hydrophobic chains b. Phosphorylation sites c. Disulfide bonds only d. Nonpolar side chains 16.How would you create a protein more stable against denaturation? a. Increase hydrogen bonds b. Decrease peptide bonds c. Remove disulfide bridges d. Increase peptide flexibility 17.What is the primary structure of a protein? a. The folding of the polypeptide chain b. The sequence of amino acids c. The three-dimensional shape of the protein d. The aggregation of multiple polypeptide chains 18.What is the significance of nonpolar amino acids in proteins? a. They form hydrogen bonds. b. They stabilize protein structure through hydrophobic interactions. c. They act as proton donors. d. They are essential for enzyme activity. 19.Which process can lead to the loss of biological activity in proteins? a. Synthesis b. Denaturation c. Folding  d. Hydrolysis 20.Which factor does NOT affect protein denaturation? a. Temperature changes b. pH changes c. Presence of enzymes only at low concentrations d. Chemical agents like detergents