5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another- 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotein formation in both students; c) name the methods used for lipoproteins analysis of scrum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.

5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another- 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotein formation in both students; c) name the methods used for lipoproteins analysis of scrum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.

Aquaculture Science

3rd Edition

ISBN:9781133558347

Author:Parker

Publisher:Parker

Chapter9: Fundamentals Of Nutrition In Aquaculture

Section: Chapter Questions

Problem 8SA

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5. One student has got 300 g of carbohydrates and 50 g of proteins with dinner, another - 300 g of carbohydrates and 50 g of fats. Both did not carry out any physical activity. Explain the difference in the lipoprotein composition in their blood one hour after the meal. For the answer: a) name all types of lipoproteins and describe their structure and functions; b) draw, the schemes explaining the difference in the lipoprotein formation in both students; c) name the methods used for lipoproteins analysis of serum blood; d) draw the scheme of electrophoresis of serum lipoproteins for both students.
5.2. About lipid metabolism, what are the correct statements? PHYSIOLOGY_advanced a) During prolonged starvation, the fatty acids can be converted into ketone bodies in the liver. b) Fat in adipose tissue is hydrolyzed to give glycerol and fatty acids during fasting or during exercise. c) Lipids are water-soluble bio-molecules but insoluble in organic solvents. d) Triacylglycerols (TAG) are lipids that can be used to produce energy under the form of adenosine triphosphate (ATP) in humans. e) The major pathway for beta-oxidation of fatty acids occurs on the matrix side of the inner mitochondrial membrane.
2. The patient's blood glucose concentration was 160 mg/dL 30 minutes after taking 100 g of sugar. The blood glucose level of the same patient 30 minutes after cating 100 grams of bread was lower. Why? To answer: a) draw the structures of sucrose and starch; b) describe the digestion of these carbohydrates, indicate the enzymes, the site of their synthesis, and the parts of the gastrointestinal tract in which the hydrolyzis of sucrose and starch occurs.
The following shows the lunch’s and dinner’s menu of Mary: Lunch: Sweet & Sour Deep Fried Chicken with White Rice Dinner: Burger with Bacon and Cheese served with Fries (a) What is the health concern of this menu in term of fat content if Mary always has this menu?(5 marks) (b) List out the food items in the above menu which are protein food group. According to MyPlate, what are the recommendations for the intake of Protein group? (5 marks) (c) If Mary always faces the problem of constipation, suggest some ways to modify the above menu in order to prevent constipation with explanation. (10 marks) (d) Mary likes to use lot of soy sauce and salt to cook. Suggest at least 3 ways with examples for Mary to reduce the risk of high sodium intake in her diet. State the risk of high sodium intake in the diet. (10 marks)
3 6 al What must happen first in order for dietary fats (triacylglycerols) to be digested? A) They must be made soluble in the aqueous environment. OB) They are broken down into smaller units in the saliva. OC) Each fatty acid is shortened by two-carbon units. OD) One or two fatty acids are removed from the glycerol backbone.
Which of statement/s is/are true? Palmitoleic and oleic acids are unsaturated fatty acids Stearic and Linoleic acids are an 18 carbon fatty acid chain Linoleic and lauric acids are saturated fatty acids Palmitic and palmitoleic acids are polyunsaturated fatty acids A) All statements are correct B) Statement 1 and 2 are both correct C) Statement 3 and 4 are both correct D) All statements are incorrect Which statement is correct? A) Animal triacylglycerols are liquids while vegetable triacylglycerols are solid at ambient temperatures. B) Animal fats contain more unsaturated fatty acid units than saturated fatty acids. C) Melting points of animal fats are lower than the melting points of vegetable oils. D) Vegetable oils contain more unsaturated fatty acids units than saturated fatty acids. What makes lipids/fats hydrophobic? A) their long carbon skeleton B) the carboxyl group at one end of the molecule C) the glycerol moiety D) presence of relatively…
1) Discuss recent findings on the effects of consumption of cholesterol and saturated, polyunsaturated, and monounsaturated fats. Give examples of each type of fat. 2) We often think only of DNA and RNA as nucleic acids. Discuss the role of other, less “well-known” nucleic acids, such as cAMP, cGMP, NADH, NADPH, and FADH. 3) Collagen is a very important structural protein in animals. Discuss the various parts of the body in which collagen is an important structural molecule and what its function is at each body location.
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1. Carbohydrates a. If lactose were to react with an acid or an enzyme within the gastric system, what type of compound(s) would be formed in the stomach? explain. b. If fructose is ingested, but in this case you have just taken an alkaline medicine (milk of magnesium, for example), what would be the result of this mixture in our stomach? c. Explain in your own words what the Benedict test is (use at least one example). d. Arrange the next molecule in a chain CH₂OH OH OH ОН OH Lo (Ctri) -