3. What would be the optimum pH for pepsin, an enzyme that breaks down protein in your stomach? Why?

2.Define nutrient density. How nutrient dense is your diet? Explain.What is one specific item you consumed that was NOT nutrient dense? Why isn’t it nutrient dense? What would be a better alternative to this?

1. A topping for ice cream contains fructose, hydrogenated soybean oil, salt, and cellulose. What types of chemicals are in it? Rank them from the healthiest/most nutritious to the least and explain your reasoning.

14. Complete the following table: Enzyme Lipase Peptidase Where it is produced Salivary glands Pancreas Where it acts in the digestive tract Stomach Small intestines inoitasaib 163 sight w Substrate Proteins Lactose Product Maltose en Glucose

14) If you performed a similar experiment to test the effects of pH on the activity of the enzyme pepsin, what would you predict to be optimal pH of pepsin? Why?

The Case A murder has occurred right here in our peaceful city of Atlanta. As top-notch biology students at Westminster, you have been asked to assist in the investigation of this most unfortunate incident. In order to identify the individual who committed this crime, you must establish where the victim was the day of the crime. Once we have this information, the detectives can question the individuals with whom the victim came into contact. An autopsy that was performed on the victim has revealed that he ate a meal just minutes before the time of death. Upon questioning the victim's friends and family detectives working the case have learned that he enjoyed eating at the places described below. If we can determine where the last meal was, we can determine who the victim was dining with, and therefore, who the killer may be.

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1. Why are "fixed formula diets" more expensive than "variable formula diets"? 2.

5. The first law of thermodynamics states that once energy is consumed, it can no longer be converted to any other form of energy. True or False   26.    The optimal pH range for the stomach enzyme pepsin is   Multiple Choice   2–4. 6–8. 7.3–7.4. 10–12. 12.0–13.5.   27. Allosteric inhibitors are also called noncompetitive inhibitors. True or False

19. What is the optimal pH for catalase? Why do you think it becomes less effective at high or low pH? 20. Can you think of anywhere in the human body where enzymes would work BEST at a high pH? Please give an example and draw what that graph might look like. 21. What is the optimal temperature for catalase? Why do you think it becomes less effective at high or low temperatures? 22. Can you think of any organisms that would have enzymes specifically adapted to extreme low or high temperatures and would therefore function best at a different part of the graph? Please give an example and draw what that graph might look like.