Human Physiology
15th Edition
ISBN: 9781259864629
Author: Fox, Stuart Ira
Publisher: Mcgraw-hill Education,
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Textbook Question
Chapter 5, Problem 7RA
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Cholesterol is synthesized entirely from: a. Oxaloacetate b. Glycerol 3-phosphate c. Acetyl CoA d. Serine
Which of the following statements about trans-fatty acids is/are FALSE?
a.Healthier than saturated FA.
b.Formed from the hydrogenation of C=C.
c.May be present in butter substitutes.
d.Properties are similar to saturated FA.
Compared to olive oil, beef fat is has a higher proportion of
A. long-chain unsaturated fatty acids.
B. long-chain saturated fatty acids.
C. short-chain unsaturated fatty acids.
D. short-chain saturated fatty acids.
Chapter 5 Solutions
Human Physiology
Ch. 5 - Define the term glycolysis in terms of its initial...Ch. 5 - What are the initial substrates and final products...Ch. 5 - Describe the physiological functions of lactic...Ch. 5 - Compare the fate of pyruvate in aerobic and...Ch. 5 - Draw a simplified citric acid cycle and indicate...Ch. 5 - Explain how NADH and FADH2 contribute to oxidative...Ch. 5 - Explain how ATP is produced in oxidative...Ch. 5 - Describe glycogenesis and glycogenolysis, and...Ch. 5 - Explain the significance of gluconeogenesis and...Ch. 5 - Prob. 6aCP
Ch. 5 - Prob. 6bCPCh. 5 - Describe transamination and deamination and...Ch. 5 - List five blood-borne energy carriers and explain,...Ch. 5 - Prob. 1RACh. 5 - In anaerobic metabolism, the oxidizing agent for...Ch. 5 - When skeletal muscles lack sufficient oxygen,...Ch. 5 - The conversion of lactic acid to pyruvic acid...Ch. 5 - Which of these statements about the oxygen in the...Ch. 5 - In terms of the number of ATP molecules directly...Ch. 5 - Ketone bodies are derived from
Ch. 5 - Prob. 8RACh. 5 - The conversion of glucose 6-phosphate to free...Ch. 5 - The formation of glucose from pyruvic acid derived...Ch. 5 - Which of these organs has an almost absolute...Ch. 5 - When amino acids are used as an energy source,
Ch. 5 - Intermediates formed during fatty acid metabolism...Ch. 5 - State the advantages and disadvantages of the...Ch. 5 - What purpose is served by the formation of lactic...Ch. 5 - Describe the effect of cyanide on oxidative...Ch. 5 - Describe the metabolic pathway by which glucose...Ch. 5 - Prob. 18RACh. 5 - Explain how energy is obtained from the metabolism...Ch. 5 - Prob. 20RACh. 5 - Why is the production of lactic acid termed a...Ch. 5 - Prob. 22RACh. 5 - What three molecules serve as the major substrates...Ch. 5 - A friend, wanting to lose weight, eliminates all...Ch. 5 - Suppose a drug is developed that promotes the...Ch. 5 - For many years, the total number of molecules of...Ch. 5 - People who are starving have very thin arms and...Ch. 5 - Prob. 28RACh. 5 - Prob. 29RACh. 5 - Prob. 30RACh. 5 - Prob. 31RACh. 5 - Prob. 32RACh. 5 - Prob. 33RA
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- Vitamin A is derived from which of the following? A. cholesterol B. terpenes C. beta-carotene D. cholesterol E. Arachidonic acidarrow_forwardBile salts are synthesized from: a. Cholesterol b. Prostaglandin c. Triacylglycerol d. Ceramidearrow_forwardThe following are essential fatty acids, EXCEPT: OA. oleic acid B. linoleic acid O c. linolenic acid O D. arachidonic acidarrow_forward
- Statements:(1) Bile acids are cholesterol oxidation products.(2) Glycerophospholipids differ structurally from fats in the number of ester linkages present.(3) Stearic acid and linolenic acids are the two essential fatty acids. a. All three statements are true. b. Two of the three statements are true. c. Only one of the statements is true. d. None of the statements is true.arrow_forwardBile 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 chewingarrow_forwardWhich of the following statements about trans-fatty acids is/are FALSE? A. Healthier than saturated FA. B. May be present in butter substitutes. C. Properties are similar to saturated FA. D. Formed from the hydrogenation of C=C.arrow_forward
- Which of the following is/are NOT (an) essential fatty acids? A. arachidonic acid B. linoleic acid C. palmitic D. oleic acidarrow_forwardWhich of the following components are found in lipoproteins? Choose all that apply a. DNA b. Cholesterol c. Triglycerides d. Proteins e.arrow_forwardWhich of the following statements concerning palmitic acid is INCORRECT? a. It can barely be dissolved in water. b. It is an unsaturated fatty acid. c. It is consisted of 16 carbons. d. It is a lipid.arrow_forward
- Which of the 13 vitamins has a structure that fits each of the following characterizations? For a given characterization, more than one vitamin may qualify. a. Does not contain nitrogen b. Contains a metal atom c. Has a saturated or an unsaturated hydrocarbon chain component d. Contains one or more carboxyl (-COOH) functional grouparrow_forwardCarbohydrates are stored in the liver and muscles in the form of a.glucose. b.triglycerides. c.glycogen. d.cholesterol.arrow_forwardThe functionality of carbohydrates is increased through a. formation of sugar acids b. formation of amino sugars c. formation of glycoconjugates d. formation of ester phosphatesarrow_forward
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