6 Which of the following is FALSE about carbohydrates?O They comprise the most abundant constituents of plants and animals.O They consist of polyhydroxyaldehydes and polyhydroxyketones, and their derivatives.O They are storehouses of chemical energy in the form of triacylglycerols in the adipose tissues.O They serve as supportive structural and protective components in the cell walls of bacteria and plants.

Biomolecules are organic molecules made up of mainly carbon and hydrogen but there are other…

Answered: Which of the following is FALSE about…

Ebk:Nutrition & Diet Therapy

10th Edition

ISBN:9780357391747

Author:DEBRUYNE

Publisher:DEBRUYNE

Chapter6: Metabolism, Energy Balance, And Body Composition

Section: Chapter Questions

Problem 3SC

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Unlike saturated fats, the fatty acid tails of unsaturated fats incorporate one or more ________. a. phosphate group c. double bonds b. glycerols d. single bonds
Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of LDL (bad cholesterol) highest?
Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. Figure 2.23 Effect of diet on lipoprotein levels. Researchers placed 59 men and women on a diet in which 10 percent of their daily energy intake consisted of cis fatty acids, trans fatty acids, or saturated fats. Blood LDL and HDL levels were measured after three weeks on the diet; averaged results are shown in mg/dL (milligrams per deciliter of blood). All subjects were tested on each of the diets. The ratio of LDL to HDL is also shown. Source, Mensink RP, Katan MB, Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. NEJM 323(7):43945. An elevated risk of heart disease has been correlated with increasing LDL-to-HDL ratios. Rank the three diets according to their predicted effect on cardiovascular health.
Effects of Dietary Fats on Lipoprotein Levels Cholesterol that is made by the liver or that enters the body from food does not dissolve in blood, so it is carried through the bloodstream by lipoproteins. Low-density lipoprotein (LDL) carries cholesterol to body tissues such as artery walls, where it can form deposits associated with cardiovascular disease. Thus, LDL is often called bad cholesterol. Highdensity lipoprotein (HDL) carries cholesterol away from tissues to the liver for disposal, so HDL is often called good cholesterol. In 1990, Ronald Mensink and Martijn Katan published a study that tested the effects of different dietary fats on blood lipoprotein levels. Their results are shown in Figure 2.23. In which group was the level of HDL (good cholesterol) lowest?
Name three kinds of carbohydrates that can be built using only glucose monomers.
Which of the following is not a characteristic of carbohydrates?. Provide a major source of fuel for the body Contain more kcalories than protein Add sweetness to food Supply 4 kcalories per gram
Which of the following is false about carbohydrates? a. they serve as supportive structure; and protective components in the cell walls of the bacteria and plants b. they are essential components of the genetic material c. they can act as ligands and receptors in cellular communication d. they are generally non-polar and supply the body with fat-soluble vitamins
Which of the following is FALSE about carbohydrates? a. They are essential components of the genetic material. b. They serve as supportive structural and protective components in the cell walls of bacteria and plants. c. They can act as ligands and receptors in cellular communication. d. They are generally non-polar and supply the body with fat-soluble vitamins.
Which of the following food storage molecules in the human body contains substantial amounts of carbon, hydrogen, oxygen, and nitrogen? amylose (a type of carbohydrate) amylopectin (a type of polysaccharide) polypeptide (a type of protein) glycogen (a type of polysaccharide) fat (a type of triglyceride)
Which of the following statements is False?a. Carbohydrates are the most efficient energy-storagemolecules by weight.b. Intrinsically disordered protein segments have mostlyhydrophilic amino acids.c. Nucleotides may act as energy-carrier molecules.d. Very acidic or salty solutions may denature proteins.
Why does the human body prefer carbohydrates over lipids as an immediate source of energy?
Among the given statements, which ones are correct about the biological functions and commercial uses of carbohydrates? A. Glucose serves as the substrate for photosynthesis in plants. B. Glycogen serves as a repository of glucose in the myocytes. C. The cell wall of plants is reinforced by a polymer of beta-D-glucose. D. Lactose is widely used as filler in tablets and capsules in the pharmaceutical industry. E. Corn extract is commercially hydrolyzed to yield fructose-rich sweeteners.

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