Deck 14: Food the Biochemistry of the Foods We Eat

Question 1

Every amino acid contains

A)carbon, nitrogen and oxygen and sulfur.
B)carbon, phosphorus and sulfur.
C)carbon, a benzene ring and two oxygen atoms.
D)at least two carbon atoms, two nitrogen atoms and six hydrogen atoms.
E)carbon, nitrogen and oxygen and hydrogen.

Answer 1

carbon, nitrogen and oxygen and hydrogen.

Question 2

______ are a good source of protein if meat, dairy, eggs, nuts, legumes, or soy are lacking.

A)Vegetables
B)Citrus fruits
C)Insects
D)Potatoes
E)None of the above

Answer 2

Insects

Question 3

Instructions for making a protein molecule are contained in

A)insulin
B)DNA
C)fat
D)hemoglobin
E)all of the above

Answer 3

DNA

Question 4

Roundup is an effective weed killer for all types of weeds.

Question 5

Proteins are made up of a chain of ____________ joined together with a __________bond.

Question 6

What are the two main genetic modifications that are frequently used in modern agriculture, according to your text?

A)resistance to bruising and drought resistance
B)tolerance to herbicides and resistance to insects
C)temperature fluctuation tolerance and drought resistance
D)tolerance to herbicides and high soil salt content
E)resistance to insects and high UV light

Question 7

If a whole grain contains bran, sperm, and endosperm, a refined grain contains _____ part of the grain.

Question 8

What is the complementary RNA strand to 5'-GTTTATTCCGTAATACGG-3'?

Question 9

What is the peptide formed from the following DNA strand: 5'-GTTTATTCCGTAATACGG-3'?

Question 10

There is no conclusive evidence that Roundup has deleterious effects on human health.

Question 11

The complementary DNA strand to 5'-GCTACCGTTA-3' is _____.

Question 12

According to the MyPlate dietary guidelines, what portion of one's plate should be composed of fruits and vegetables?

A)1/8
B)1/4
C)1/3
D)1/2
E)3/4

Question 13

Approximately what percentage of Americans is obese?

A)10%
B)20%
C)30%
D)40%
E)50%

Question 14

According to Figure 14.16 in your text, what crop in the United States has the highest percentage of acres of genetically modified plants?

A)cotton
B)corn
C)soy
D)wheat
E)tomatoes

Question 15

Complex carbohydrates are composed of what type of saccharide?

A)glucose
B)polysaccharides
C)fructose
D)maltose
E)monosaccharides

Question 16

Which of the following foods is not a complete protein?

A)quinoa
B)soy
C)eggs
D)peanut butter
E)steak

Question 17

What is the complementary DNA strand to 3'-ACCTAAGGTATC-5'?

Question 18

John eats a meal that does not contain a complete protein.How could be change his meal so that he consumes a complete protein?

A)He can heat the food to change it into a complete protein.
B)He can pair it with another food to create a complete protein.
C)He can mix the food with raw amino acids so that a complete protein is thus manufactured.
D)He can consume the food with another food high in acid.The acid will break down the protein and create a set of complete proteins

Question 19

Two possible RNA sequences that could code for the protein,
Thr-Asp-Lys-Gly-Phe-Met, are _____ and _____.

Question 20

A food that is considered an incomplete protein

A)contains only plant-based foods.
B)does not contain any meat.
C)lacks one or more essential amino acids.
D)contains only nonessential amino acids.
E)all of the above

Question 21

The only major class of biomolecules that is not a polymer is

A)carbohydrates.
B)proteins.
C)lipids.
D)nucleic acids.

Question 22

Another word for fat is the five-letter word ___________.

A)ionic
B)crust
C)lipid
D)argon
E)trans

Question 23

Carbohydrates that are not digested in the body make up

A)monosaccharides.
B)glucose.
C)dietary fiber.
D)the majority of the volume of urine.
E)fructose.

Question 24

The risk of death for obese people is ________% higher than for normal weight people.

A)10-20
B)20-25
C)30-35
D)50-100
E)200

Question 25

All simple sugars share the formula ___________.

A)C₆H₁₂O₆
B)CO₂
C)C₁₂H₂₂O₁₁
D)C₅H₈NO₃
E)CH₄

Question 26

Which of the following fatty acids has the lowest melting point?

A)linoleic acid, 2 C-C double bonds
B)stearic acid, 0 C-C double bonds
C)oleic acid, 1 C-C double bond
D)arachidonic acid, 4 C-C double bonds
E)linolenic acid, 3 C-C double bonds