Chemical Composition of Body Part 1

A  Regulation of inflammation and blood clotting

B  Formation of sex hormones and vitamin D₃

C  Major component of cell membranes

A  Formation of sex hormones and vitamin D₃

B  Major component of cell membranes

C  Forms adipose tissue and provides energy

A  Regulation of inflammation and blood clotting

B  Major component of cell membranes

C  Forms adipose tissue and provides energy

A  Forms adipose tissue and provides energy

B  Regulation of inflammation and blood clotting

C  Major component of cell membranes

A  Major component of cell membranes

B  Atoms of the same element with different numbers of neutrons.

C  The sum of the number of protons plus neutrons in the nucleus of an atom.

A  The electrons in the outermost energy level of an atom.

B  Chemical bond created by the attraction of cations and anions.

C  Chemical bond in which electrons are shared between atoms.

A  Chemical bond in which electrons are shared between atoms.

B  The electrons in the outermost energy level of an atom.

C  Chemical bond created by the attraction of cations and anions.

A  Chemical bond created by the attraction of cations and anions.

B  Atoms of the same element with different numbers of neutrons.

C  The electrons in the outermost energy level of an atom.

A  The sum of the number of protons plus neutrons in the nucleus of an atom.

B  Atoms of the same element with different numbers of neutrons.

C  The electrons in the outermost energy level of an atom.

A  Ketocabonate

B  Ketoalkalosis

C  Ketoacidosis

D  Ketocarbonic

A  Ketone Bodies

B  Steriods

C  Phospholipids

D  Triglycerides

A  Steriods

B  Triglycerides

C  Ketone Bodies

D  Phospholipids

A  Phospholipids

B  Triglycerides

C  Ketone Bodies

D  Steriods

A  Triglycerides

B  Phospholipids

C  Steriods

D  Ketone Bodies

A  Phospholipids

B  Ketone Bodies

C  Steriods

D  Triglycerides

A  Phospholipids

B  Triglycerides

C  Steriods

D  Ketone Bodies

A  Ketone Bodies

B  Steriods

C  Phospholipids

D  Triglycerides

A  Steriods

B  Ketone Bodies

C  Triglycerides

D  Phospholipids

A  Phospholipids

B  Ketone Bodies

C  Steriods

D  Triglycerides

A  Steriods

B  Ketone Bodies

C  Phospholipids

D  Triglycerides

A  Ketone Bodies

B  Phospholipids

C  Steriods

D  Triglycerides

A  Triglycerides

B  Phospholipids

C  Steriods

D  Ketone Bodies

A  Triglycerides

B  Ketone Bodies

C  Steriods

D  Phospholipids

A  Ketone Bodies

B  Triglycerides

C  Steriods

D  Phospholipids

A  Steriods

B  Ketone Bodies

C  Triglycerides

D  Phospholipids

A  Steriods

B  Triglycerides

C  Phospholipids

D  Ketone Bodies

A  A bite of baked potato (with no toppings) is placed into your mouth.
Starch is hydrolyzed into separate glucose molecules.
Hydrolysis takes place in the small intestine.
Glucose is absorbed into the blood and carried to tissues.
Tissues use glucose for energy.
Excess glucose is stored in the form of glycogen and/or adipose tissue.

B  A bite of baked potato (with no toppings) is placed into your mouth.
Hydrolysis takes place in the small intestine.
Starch is hydrolyzed into separate glucose molecules.
Tissues use glucose for energy.
Excess glucose is stored in the form of glycogen and/or adipose tissue.
Glucose is absorbed into the blood and carried to tissues.

C  A bite of baked potato (with no toppings) is placed into your mouth.
Starch is hydrolyzed into separate glucose molecules.
Hydrolysis takes place in the small intestine.
Glucose is absorbed into the blood and carried to tissues.
Excess glucose is stored in the form of glycogen and/or adipose tissue.
Tissues use glucose for energy.

D  A bite of baked potato (with no toppings) is placed into your mouth.
Glucose is absorbed into the blood and carried to tissues.
Starch is hydrolyzed into separate glucose molecules.
Hydrolysis takes place in the small intestine.
Excess glucose is stored in the form of glycogen and/or adipose tissue.
Tissues use glucose for energy.

A  Disaccharides

B  Polysaccharides

C  Monosaccharides

A  Monosaccharides

B  Disaccharides

C  Polysaccharides

A  Disaccharides

B  Monosaccharides

C  Polysaccharides

A  Polysaccharides

B  Disaccharides

C  Monosaccharides

A  Disaccharides

B  Monosaccharides

C  Polysaccharides

A  Disaccharides

B  Monosaccharides

C  Polysaccharides

A  Polysaccharides

B  Monosaccharides

C  Disaccharides

A  Monosaccharides

B  Polysaccharides

C  Disaccharides

A  Monosaccharides

B  Polysaccharides

C  Disaccharides

A  Polysaccharides

B  Disaccharides

C  Monosaccharides

A  Lipid

B  Carbohydrate

C  Protein

D  Water

A  Amino acids form new proteins.

B  Because the heat removes water, the hydrophilic amino acids leave the pan.

C  The heat converts the protein into water.

D  The protein is denatured.

A  hydrophobic functional groups

B  large functional groups

C  hydrophilic functional groups

D  random functional groups

A  Polymerizing bonds

B  Hydrogen bonds

C  Peptide bonds

D  Organic bonds

A  bicarbonate, acidosis, acid

B  carbonic, alkalosis, acid

C  bicarbonate, buffer, acid

D  carbonic, bicarbonate, acid

A  decrease, acidosis

B  decrease, alkalosis

C  increase, alkalosis

D  increase, acidosis