Human Biology: Concepts and Current Issues (8th Edition)
8th Edition
ISBN: 9780134042435
Author: Michael D. Johnson
Publisher: PEARSON
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Chapter 14, Problem 10TY
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Bile salts are synthesized from: a. Cholesterol b. Prostaglandin c. Triacylglycerol d. Ceramide
Define the following terms: a. enterocyte b. N-glycan c. O-glycan d. glycogen e. glycosaminoglycan
Bile Salts are:
a. a mixture of amphipathic molecules which emulsify fatty acids in the small intestine
b. enzymes present in saliva that digest proteins into amino acids
c. made by the liver and secreted from the gall bladder into the duodenum
d. enzymes that digest “dietary fiber” (cellulose) in the esophagus
e. enzymes present in saliva that make bread taste sweet after chewing
Chapter 14 Solutions
Human Biology: Concepts and Current Issues (8th Edition)
Ch. 14 - Do you buy organic foods or conventional foods...Ch. 14 - If you were concerned about the possible harm...Ch. 14 - Describe the organs of the GI tract including the...Ch. 14 - Prob. 2CRCh. 14 - Prob. 3CRCh. 14 - Prob. 4CRCh. 14 - Indicate how many teeth adult humans have.Ch. 14 - Prob. 6CRCh. 14 - Prob. 7CRCh. 14 - Rank the major nutrient groups (carbohydrates,...
Ch. 14 - Prob. 9CRCh. 14 - Prob. 10CRCh. 14 - Which of the GI tract tissue layers is most...Ch. 14 - All of the following are secreted into the lumen...Ch. 14 - All of the following are found in saliva except:...Ch. 14 - Which of the following might be true of an...Ch. 14 -
5. Which of the following nutrients are digested...Ch. 14 - The region of the digestive tract most responsible...Ch. 14 -
7. Which of the following lists structures in...Ch. 14 -
8. What do the enzymes pepsin, chymotrypsin,...Ch. 14 -
9. Once nutrients are absorbed into the...Ch. 14 - Prob. 10TYCh. 14 - Prob. 11TYCh. 14 - Prob. 12TYCh. 14 - Prob. 13TYCh. 14 - Prob. 14TYCh. 14 - Which of the following is associated with celiac...Ch. 14 - Prob. 1AWKCh. 14 - Prob. 2AWKCh. 14 - Prob. 3AWKCh. 14 - Prob. 4AWKCh. 14 - Prob. 5AWKCh. 14 - Prob. 6AWKCh. 14 - Prob. 7AWK
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- Mayonnaise is made by the: a. denaturation of egg white albumen protein at low pH b. emulsification of oil that is incorporated into micelles formed by egg yolk lecithin c. hydrolysis of triglycerides into mono- and di-glycerides d. dehydration of water from the oil to prevent growth of Salmonella enterica and similar food-borne pathogens e. emulsification of egg white albumen using airarrow_forwardWhich of the following is NOT essential fatty acids? A. Omega-3 fatty acid B. Alpha-linoleic acid C. Linoleic acid D. Saturated fatty acidarrow_forwardCholesterol is synthesized entirely from: a. Oxaloacetate b. Glycerol 3-phosphate c. Acetyl CoA d. Serinearrow_forward
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