The most common form of lipids

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The most common form of lipids

1.Which one of these is INCORRECTLY matched with its description:

A.Triglyceride – the most common form of lipids

B.Polypeptide – long chains of amino acids that form proteins

C.Starch – a carbohydrate that plants use to store glucose

D.Unsaturated fat – solid at room temperature thanks to it’s tightly packed fatty acid tails

E.Phospholipd – lipid with long hydrophobic tails and hydrophilic heads containing a phosphate group

 

2.What would happen to the digestive enyzme amylase, found in the mouth, if it was put in a low pH (acidic) environment like the stomach?

A.it would be fine, but would be pointless because starch is not found in the stomach

iB.t would be unable to function in these conditions

C.it would take the role of pepsin and digest proteiD.n

D.it would work quickly to avoid being consumes by the acid of the stomach

 

3.Since carbon has 4 electrons in its outer shell, which of the following would be likely to happen

A.It would steal 1 electron from a halogen like chlorine

B.it would form 4 covalent bonds with other molecules to complete it’s octet

C.it would bond at least 8 hydrogen atoms to from methane

D.it would be attracted to atoms with a positive charge

 

4.These hydrogen bonds are due to:

An unequal sharing of electrons in the covalent bonds between hydrogen and oxygen

The fact that water is a polar molecule

All of these answer choices are correct.

Electrons spending more time near the oxygen

A slightly positive charge surrounding the hydrogen and a slightly negative charge surrounding the oxygen molecule

 

5.Why is it necessary for the pancreas to secrete a high pH (basic) solution into the small intestine?

to neutralize acid from the stomach that would damage the small intestine

to emulsify fats for easier digestion

so that the small intestine has enough acid for pepsin to work

to help absorb more water

 

6.Which one of these is INCORRECTLY matched with its description:

Polypeptide – long chains of amino acids that form proteins

Starch – a carbohydrate that plants use to store glucose

Unsaturated fat – solid at room temperature thanks to it’s tightly packed fatty acid tails

Phospholipd – lipid with long hydrophobic tails and hydrophilic heads containing a phosphate group

Triglyceride – the most common form of lipids

 

7.After an enzyme is used in a reaction it is __________

used solely to make ATP

destroyed by the reaction and can not be used again

losing its specificity and is now a generic enzyme that can work in any reaction

recycled and can used again and again

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