Nutrition Through The Life Cycle
7th Edition
ISBN: 9781337919333
Author: Brown, Judith E.
Publisher: Cengage Learning,
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Chapter 6, Problem 2RQ
Summary Introduction
Introduction: Colostrum is the first milk of the mother after birth which is thicker and yellow in color. It is produced for approximately 1-2 days after birth and is higher in protein content but lower in carbohydrate and fat content. The immunoglobulin A and lactoferrin are the chief protein components of colostrum.
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Answer all questions completely:
Match the following:
a. Stimulates milk production
1. Transport protein
b. Controls carbohydrate mechanism
2. Structural protein
c. Decreases urine production
3. Catalytic protein
d. Hemoglobin belongs to this class
4. Storage protein
e. Protein that acts as enzyme
5. Vasopressin
f. Nerve impulse transmission
6. Insulin
g. Keratin belongs to this class
7. Rhodopsin
n. Gliadin and casein
8. Oxytocin
Which of the following sentences regards ECM in cartilages is NOT correct? ECM does not contain *
A. hyaluronan (is a linear, non-sulfated polysaccharide that provides compression strength, lubrication and hydration)
B. chondroitin sulfate is a glycosaminoglycan that is bound to the core protein, forming proteoglycan
C. link and core proteins, and multi-adhesive glycoprotein chondronectin
D. The high content of bound water allows cartilage to serve as a shock absorber, an important functional role
E. dense meshwork of thin type IV collagen fibrils
None
choices C, D, E
Chapter 6 Solutions
Nutrition Through The Life Cycle
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