Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
14th Edition
ISBN: 9781305627994
Author: Frances Sizer, Ellie Whitney
Publisher: Brooks Cole
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Textbook Question
Chapter 4, Problem 2SC
The polysaccharide that helps form the supporting structures of plants is
- cellulose
- maltose
- glycogen
- sucrose
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We are consuming a lot of polymers in our foods and only some monomers. The polymers we ingest must be converted into monomers before being
absorbed, with a few exceptions that we won't discuss.
Amylase
fatty acid
nucleotide
amino acid
ribonuclease
peptide
polysaccharide
triglyceride
trypsin
monosaccharide
RNA
lipase
Fill the table. Ise the word bank above to fill-in the columns:
macronutrient
polymer
Enzyme that
hydrolyzes polymer
into monomer
monomer
Proteins
amino acid
Carbohydrates
monosaccharide
Lipids
fatty acid
Nucleic acids
Which of the following is not a complex conjugated carbohydrate?
O peptidoglycan
O glycoprotein
O proteoglycan
O oligosaccharide
O lipopolysaccharide
Look at the picture below. Which of the three arrows point to a tissue or tissues that store high
concentrations of a polysaccharide that is branched, composed of alpha-glucose monomers, and
primarily used for energy production?
A (Arrow is pointing this human's liver - imagine you have x-ray vision).
alamy
ata
alamy
alamy
B.Arrow is pointing at
potato tuber - the part you eat).
CArrow is pointing at
stalk/leaves of potato plant).
O B and C
O A and C
A and B
Chapter 4 Solutions
Nutrition: Concepts and Controversies - Standalone book (MindTap Course List)
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Need a deep-dive on the concept behind this application? Look no further. Learn more about this topic, health-nutrition and related others by exploring similar questions and additional content below.Similar questions
- Which of the following is a property of both D-altrose and D-talose O They are found in sucrose. O They are major constituents of nucleic acids. O They are reducing sugars. O They are epimers of D-allose.arrow_forwardPlease answer question 6arrow_forwardPlease help me answer this questionarrow_forward
- NH2 N: 0 CH2 (X) (Y) PIOarrow_forwardAmylopectin is a highly branched monosaccharide linkage that tends to break down more rapidly. True Falsearrow_forwardThe above monosaccharides (glucose and galactose) are held together in the disaccharide lactose by: disulfide bonds ether bonds glycosidic bonds ester bonds peptide bondsarrow_forward
- Sucrose is commonly used to preserve fruits. Why is glucose not suitable for preserving foods?arrow_forwardThe above glucose monosaccharides are held together in the maltose sugar by: glycosidic bonds ether bonds disulfide bonds ester bonds peptide bondsarrow_forwardShown here is a monosachharide. How many total forms of this sugar are there? 1 CHO H-2 он н-3 он на I I H4OH + 0 0 0 0 8 2 5CH₂OH 16arrow_forward
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