Proteins: Question Preview (ID: 24871)


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Protein molecules that form rope-like fibers; examples include collagen and elastin:
a) globular protein b) fibrous protein c) triangular protein d) complete protein
Protein molecules that have a structure that can be compared to a ball of steel wool; an example includes hemoglobin:
a) globular protein b) fibrous protein c) triangular protein d) complete protein
Bonds that hold amino acids together:
a) hydrogen bonds b) peptide bonds c) carboxyl bonds d) hydroxyl bonds
A single protein molecule containing ten or more amino acids linked in peptide chains:
a) monopeptides b) dipeptides c) polypeptides d) macropeptides
Twisted, rope-like structure that keeps the egg yolk centered:
a) chalaza b) albumin c) yolk d) gluten
How many calories are there in each gram of protein?
a) 4 b) 7 c) 9 d) 3
A large molecule that contains many atoms:
a) hydromolecule b) minimolecule c) microcolecule d) macromolecule
Amino acids that the body needs but cannot make; you must get these amino acids in your diet:
a) non-essential b) complete c) essential d) incomplete
To break a protein down into amino acids, your body uses ____ to do this job.
a) antibodies b) gluten c) enzymes d) albumen
Air bubbles incorporated and trapped in a protein film by whipping:
a) emulsifier b) gelatin c) foam d) gluten
Changing a liquid into a soft, semisolid clot or solid mass:
a) coagulation b) denaturation c) caramelization d) crystallization
A protein that is lacking one or more essential amino acids; generally includes your plant sources:
a) complete protein b) incomplete protein c) fibrous protein d) globular protein
Egg white that contains the majority of the protein from an egg:
a) yolk b) chalaza c) albumen d) antibodies
A protein that contains all 9 essential amino acids; mostly from animal sources:
a) complete protein b) incomplete protein c) fibrous protein d) globular protein
Very large proteins that weaken or destroy foreign substances in the body:
a) albumen b) gluten c) enzymes d) antibodies
This element sets proteins apart from other nutrients:
a) carbon b) nitrogen c) oxygen d) hydrogen
The process of changing the shape of a protein molecule without breaking its peptide bonds:
a) denaturation b) coagulation c) caramelization d) crystallization
The building blocks of protein:
a) glucose b) fatty acids c) starch d) amino acids
An elastic substance formed by mixing water with the proteins found in wheat:
a) dough b) foam c) gluten d) albumen
A protein's _______ determines its function.
a) size b) shape c) atoms d) color
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