Study Guide for Campbell Biology
11th Edition
ISBN: 9780134443775
Author: Lisa A. Urry, Michael L. Cain, Steven A. Wasserman, Peter V. Minorsky, Jane B. Reece, Martha R. Taylor, Michael A. Pollock
Publisher: PEARSON
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Chapter 41, Problem 4TYKM
Summary Introduction
To match: The given description with its correct enzyme, hormone, or other substances.
Introduction:
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A. Lipoprotein lipase hydrolysis of TAGS
B. IDL
C. Chylomicrons remnants
D. HDL
E. VLDL
F. Chylomicrons
G. Cholesterol uptake in peripheral tissues
H. Biosynthesis of fats and cholesterol
I. apoв 100
J. LDL
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 air
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 41 Solutions
Study Guide for Campbell Biology
Ch. 41 - How can vegetarians obtain all the essential amino...Ch. 41 - Prob. 2IQCh. 41 - Prob. 3IQCh. 41 - Prob. 4IQCh. 41 - Prob. 5IQCh. 41 - For each of the following molecules, describe...Ch. 41 - Prob. 7IQCh. 41 - Prob. 8IQCh. 41 - Label the indicated structures in the following...Ch. 41 - Prob. 1TYKM
Ch. 41 - Prob. 2TYKMCh. 41 - Prob. 3TYKMCh. 41 - Prob. 4TYKMCh. 41 - Prob. 5TYKMCh. 41 - Prob. 6TYKMCh. 41 - Prob. 7TYKMCh. 41 - Prob. 8TYKMCh. 41 - Prob. 1TYKCh. 41 - Prob. 2TYKCh. 41 - Prob. 3TYKCh. 41 - Prob. 4TYKCh. 41 - Substrate feeders such as earthworms a. eat mostly...Ch. 41 - Prob. 6TYKCh. 41 - Why does salivary amylase not hydrolyze starch in...Ch. 41 - What is the advantage of mechanical digestion of...Ch. 41 - Prob. 9TYKCh. 41 - Prob. 10TYKCh. 41 - Prob. 11TYKCh. 41 - Prob. 12TYKCh. 41 - Prob. 13TYKCh. 41 - Prob. 14TYKCh. 41 - Prob. 15TYKCh. 41 - Prob. 16TYKCh. 41 - Prob. 17TYKCh. 41 - Prob. 18TYK
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