Proteins and Amino Acids (Post - Test)

What is the definition of proteins?

• All of the above

• Substances that take first place

• Fundamental constituents of the protoplasm

• Anhydride of amino acids

Where are proteins widely distributed?

• In both plants and animals

• In non-living matter

• Only in plants

• Only in animals

What are the usual components of proteins?

• Carbon, hydrogen, oxygen, nitrogen, sulfur, and phosphorus

• Carbon, hydrogen, and oxygen

• Carbon, hydrogen, oxygen, nitrogen, and sulfur

• Carbon, hydrogen, oxygen, and nitrogen

How are proteins formed?

• By combination of amino acids with the liberation of water molecules

• By combination of amino acids with the liberation of carbon dioxide

• By combination of amino acids with the liberation of oxygen

• By combination of amino acids with the liberation of nitrogen

How can proteins be isolated from natural sources?

• Decantation, sedimentation, and condensation

• Dialysis, precipitation, and chromatography

• Filtration, evaporation, and centrifugation

• Distillation, crystallization, and sublimation

What is the classification of proteins based on composition?

• Neutral, acid, and base proteins

• Complete, partially incomplete, and incomplete proteins

• Primary, secondary, and tertiary proteins

• Simple, conjugated, and derived proteins

Which type of protein contains all the essential amino acids in sufficient amount?

• Complete or adequate protein

• Partially incomplete protein

• Incomplete protein

• None of the above

What are the functions of proteins?

• Building bones, daily repair of bones, source of minerals, regulatory function, and manufacture of antibodies

• Building muscles, daily repair of muscles, source of energy, regulatory function, and manufacture of enzymes

• Building tissues, daily repair of tissues, source of vitamins, regulatory function, and manufacture of hormones

• Building tissues, daily repair of tissues, source of energy, regulatory function, and manufacture of vital compounds

What factors influence the biological value of protein?

• Amount and relative proportions of amino acids, nutritional availability, and method of food processing

• Amount and relative proportions of amino acids, nutritional availability, and method of protein synthesis

• Amount and relative proportions of amino acids, nutritional availability, and method of protein digestion

• Amount and relative proportions of amino acids, nutritional availability, and method of protein absorption

What are the physical properties of proteins?

• Form colloidal solution, form typical milky colloidal solution, non-dialyzable, and absorb water

• Form crystalline structure, form typical milky colloidal solution, non-dialyzable, and repel water

• Form crystalline structure, form typical transparent solution, dialyzable, and repel water

• Form colloidal solution, form typical transparent solution, dialyzable, and absorb water