Macronutrients: Proteins

Question 1

building blocks, amino acids, 2nd most abundant in the body

Answer 1

protein

Question 2

what are the classification of proteins?

Answer 2

simple, compound, derived

Question 3

yield only amino acids upon hydrolysis

Answer 3

simple proteins

Question 4

soluble in water and coagulated by heat

Answer 4

albumins

Question 5

insoluble in water, soluble in dilute salt solution, and coagulated by heat

Answer 5

globulins

Question 6

insoluble in neutral solvents, but soluble in weak acids and alkalis, they are coagulated by heat

Answer 6

glutelins

Question 7

soluble in 70-80% alcohol but insoluble in absolute alcohol, water, and salth solutions

Answer 7

prolamins

Question 8

insoluble in all neutral solvents and in dilute acids and alkalis

Answer 8

albuminoids

Question 9

basic polypeptides, are soluble in water but not coagulated by heat, they are found in the nuclei of cells

Answer 9

histones and protamines

Question 10

conjugated proteins or proteids

Answer 10

compound proteins

Question 11

combinations of simple proteins and some other non-protein substance called a prosthetic group attached to a molecule

Answer 11

compound proteins

Question 12

combination of simple proteins and nucleic acid

Answer 12

nucleoproteins

Question 13

necessary for synthesis of protein in the cytoplasm

Answer 13

deoxyribonucleic nucleoproteins

Question 14

combination of protein and large quantities of complex polysaccharides

Answer 14

mucoproteins and glycoproteins

Question 15

compounds of protein and triglyceride or other lipids such as phospholipids or cholesterol found in cell and organelle membranes

Answer 15

lipoproteins

Question 16

compounds pf phosphoric acid joined in ester linkage to protein found in casein of milk

Answer 16

phosphoproteins

Question 17

compounds of proteins and non-protein pigments found in flavoproteins, hemoglobin, and cytochromes

Answer 17

chromoproteins

Question 18

compounds or metals attached to proteins found in ferritin, hemosiderin, and transferrin

Answer 18

metalloproteins

Question 19

products formed in the various stages of hydrolysis of a protein molecule

Answer 19

derived proteins

Question 20

characteristic chain structure of amino acids

Answer 20

peptide linkage

Question 21

long chains of amino acids that are linked in peptide

Answer 21

polypeptides

Question 22

cannot be synthesized by the body and are necessary in the diet

Answer 22

essential amino acids

Question 23

threonine, leucine, isoleucine, valine, lysine, methionine, phenylalanine, tryptophan

Answer 23

essential amino acids

Question 24

can be manufactured by the body

Answer 24

non essential amino acids

Question 25

glycine, alanine, aspartic acid, glutamic acid, proline, hydroxyproline, cystine, tyrosine, serine, arginine, histidine

Answer 25

non essential amino acid

Question 26

contain all the essential amino acids in sufficient quantity and ratio to supply the body’s need

Answer 26

complete proteins

Question 27

deficient in one or more of the essential amino acids

Answer 27

incomplete proteins

Question 28

produced first as inactive precursor to pepsinogen, then activated by the hcl

Answer 28

pepsin

Question 29

converts proteins, proteoses, and peptones into polypeptides and peptides

Answer 29

trypsin

Question 30

converts proteoses and peptones into polypeptides and dipeptides, also coagulates milk

Answer 30

chrymotrypsin

Question 31

converts polypeptides into simpler peptides, dipeptides, and amino acids

Answer 31

carboxypeptidase

Question 32

converts polypeptides into peptides and amino acids

Answer 32

aminopeptidase

Question 33

converts dipeptidase into amino acids

Answer 33

dipeptidase

Question 34

measures the effectiveness of protein quality in supporting the body’s needs. nitrogen absorbed

Answer 34

biologic value

Question 35

measure how capable protein is used by the body. Measure retention of food nitrogen consumed

Answer 35

net protein utilization

Question 36

measures the increase in weight of a growing animal and compares it with the intake

Answer 36

protein efficiency ration

Question 37

severe deprivation of food over a long period of time characterized by insufficiency of protein and energy intake

Answer 37

marasmus

Question 38

condition reflects an abrupt and recent deprivation of food which develops rapidly as a consequence of protein deficiency or an illness like measles

Answer 38

kwashiorkor