C785 Biochemistry Module 5 Quiz 2020 Latest

C785 Biochemistry Module 5 Quiz 2020 – Western Governors University Which of the following vitamins does not travel through the bloodstream in the form of a lipid micelle? Select one: a. Vitamin C Correct! Vitamin C is a water soluble vitamin that is not solubilized in lipid micelles. b. Vitamin A c. Vitamin D d. Vitamin K Which lipid has a 4-ring structure? Select one: a. Sterol Correct! Sterols are lipids that contain four hydrocarbon rings. Cholesterol, cortisol, and testosterone are examples of sterols. b. Fatty Acid c. Phospholipid d. Plasminogen Which of the following situations is MOST likely to increase the rate of beta oxidation? Select one: a. No fat diet b. Fasting Correct! Beta-oxidation is a major source of cellular energy, especially during a fast when carbohydrates are not available. Glucagon is released after fasting and promotes beta-oxidation. c. Large pasta meal prior to running a marathon d. Excess intake of Vitamin B7 (biotin) A patient who is on a no-fat diet is at particular risk of deficiency in: Select one: a. Insulin b. Iron c. Vitamin A Correct! Dietary fat enables the formation of lipid micelles, structures that aid in the absorption of fat-soluble vitamins like Vitamin A. d. Glucose During starvation, triglycerides can help supply some of the body’s glucose needs. Which breakdown product of triglycerides can be used to make glucose? Select one: a. Acetyl CoA Incorrect. The glycerol component of triglycerides is used to make pyruvate, while the fatty acids are used to make acetyl CoA. Gluconeogenesis (the process of making new glucose), uses pyruvate, not acetyl CoA, to make glucose. b. glycerol c. fatty acids d. diglyceride Which is likely to be liquid at the lowest temperature? Select one: a. CH3(CH2)6CH=CH(CH2)2COOH b. CH3(CH2)16COOH c. CH3(CH2)4CH=CH(CH2)8COOH Incorrect. This fatty acid is a monounsaturated fatty acid. Monounsaturated fatty acids have one double bond in the hydrocarbon tail. Double bonds create bends fatty acid molecules, making it more difficult for adjacent fatty acids to pack together tightly. The loose packing of polyunsaturated fatty acid makes them liquid at lower