Lecture 17 Biotin - MC

Question 1

What condition led to the discovery of biotin?
A) Night blindness
B) Scurvy
C) Egg white injury
D) Pellagra

Answer 1

C

Question 2

How is biotin typically found in our bodies?
A) As free biotin in the bloodstream
B) Bound to a protein called biotinyllysine
C) Attached to fatty acids
D) In the form of biotin esters

Answer 2

B

Question 3

Which of the following enzymes does biotin function as a cofactor for?
A) Lactase
B) Acetyl-CoA carboxylase
C) Alcohol dehydrogenase
D) Catalase

Answer 3

B

Question 4

What is the impact of raw egg consumption on biotin absorption?
A) Enhances biotin absorption due to natural enzymes
B) Reduces biotin absorption due to the presence of avidin
C) Has no impact on biotin levels
D) Increases metabolic breakdown of biotin

Answer 4

B

Question 5

Why is cooking eggs recommended in relation to biotin intake?
A) Cooking increases the biotin content in eggs
B) Heat activates biotin’s biological functions
C) Cooking destroys avidin, which inhibits biotin absorption
D) Cooking converts biotin to a more absorbable form

Answer 5

C

Question 6

Which metabolic pathways is biotin primarily involved in?
A) Lipid, glucose, and amino acid metabolism
B) Vitamin and mineral absorption
C) Blood clotting and calcium regulation
D) Water and electrolyte balance

Answer 6

A