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Protein

Total questions: 45

Worksheet time: 26mins

Name
Class
Date
1.
Eggs are a complete protein.
a)
True
b)
False
2.
Non-meat examples of protein include
a)
broccoli, kale, carrots
b)
beans, legumes, eggs
c)
tofu, apples, spinach
3.
_ is/are used to build and repair muscle.
a)
carbohydrates
b)
fiber
c)
protein
d)
fat
4.
What kinds of food can you get protein from in your diet?
a)
Eggs
b)
Meat and Fish
c)
Nuts and Legumes
d)
All of the above
5.
Amino Acids:
a)
are a type of marinade.
b)
help transport fats in the body.
c)
are the building blocks from which proteins are made.
d)
are only found in plants.
6.

How many amino acids does our body need in a day to function properly?

a)

11

b)

20

c)

9

d)

4

e)

36

7.

If I take in a gram of protein, approximately how many calories have I consumed?

a)

2,000 calories

b)

9 calories

c)

3,500 calories

d)

4 calories

e)

2 calories

8.

Based on the national guidelines, approximately how much of my daily calories should be coming from protein for the average person?

a)

25-35%

b)

10-15%

c)

5-10%

d)

0-5%

e)

45-65%

9.

What could be an issue if I do not consume enough protein regularly?

a)

Lead to a break down of muscle and tissue in the body

b)

Increase the amount of energy

c)

Dehydration of the body's cells

d)

Weight gain which can lead to heart disease

e)

Both A and D are correct

10.
What is a type of protein that speeds up chemical reactions?
a)
sucrose
b)
insulin
c)
enzyme
d)
antibodies
11.
Linking several amino acids together produces what polymer?
a)
polysaccharide
b)
polypeptide
c)
polynucleotide
d)
triglyceride
12.
Where does the embryo start to develop?
a)
shell
b)
chalaza
c)
germinal disc
d)
yolk
13.
If the egg is fertile, an embryo can develop.
a)
True
b)
False 
14.
This structure surrounds the embryo.
a)
orion
b)
allantois
c)
chorion
d)
amnion
15.
Along with the albumin, this substance provides fats and some protein to the embryo.
a)
yolk
b)
yolk sac
c)
amnion
d)
albumin
16.
The number of amino acids used to produce proteins for all living things is:
a)
20
b)
∞
c)
15
d)
42
17.

What is an example of a protein?

a)

C6H12O6 - Glucose

b)

Enzymes

c)

DNA, RNA

d)

Cell Membrane

18.
What are the main molecules that make up muscle fibers?
a)
lipids
b)
proteins
c)
carbohydrates
19.
Protein makes up around what percentage of a person's body weight?
a)
15
b)
10
c)
30
d)
5
20.

How many amino acids are essential?

a)

20

b)

10

c)

9

d)

8

21.

Protein is broken down and then helps fuel muscle repair and growth.

a)

TRUE

b)

FALSE

22.
What is the amino group's structure?
a)
-SH
b)
-NH2
c)
-PO4
d)
-OH
23.

Classify the compound based on the functional group present.

a)

aldehyde

b)

ketone

c)

alcohol

d)

carboxyl

24.

Proteins that are long and thin

a)

globular proteins

b)

fibrous proteins

c)

enzymatic proteins

d)

storage proteins

e)

motor proteins

25.

Proteins that speed up chemical reactions...

a)

globular proteins

b)

fibrous proteins

c)

enzymatic proteins

d)

storage proteins

e)

motor proteins

26.

Proteins that protect against disease...

a)

defense proteins

b)

structural proteins

c)

enzymatic proteins

d)

storage proteins

e)

motor proteins

27.

Proteins that provide support...

a)

defense proteins

b)

structural proteins

c)

enzymatic proteins

d)

storage proteins

e)

motor proteins

28.

Proteins that store amino acids...

a)

defense proteins

b)

structural proteins

c)

enzymatic proteins

d)

storage proteins

e)

motor proteins

29.

Proteins that respond to cell stimuli across a membrane...

a)

receptor proteins

b)

hormonal proteins

c)

transport proteins

d)

storage proteins

e)

motor proteins

30.

Proteins that coordinate a organism's activities...

a)

receptor proteins

b)

hormonal proteins

c)

transport proteins

d)

storage proteins

e)

motor proteins

31.

Proteins that transport substances...

a)

receptor proteins

b)

hormonal proteins

c)

transport proteins

d)

storage proteins

e)

motor proteins

32.
What type of protein would the collagen be?  (Collagen keeps your skin shaped smooth and your joints elastic.)
a)
structural
b)
storage
c)
transport
d)
contractile
33.
Which of the following is NOT a function of a protein?
a)
Storing energy for long periods of time in a small space
b)
Building structures
c)
speeding up reactions
d)
storage 
34.
This protein is used to identify disease causing organisms like bacteria when they enter the body.
a)
hemoglobin
b)
insulin
c)
keratin
d)
antibodies
35.
Which macromolecule is this?
a)
carbohydrate
b)
lipid
c)
protein
d)
nucleic acid
36.

Albumin, the protein in egg white:

a)

does dissolve in water

b)

does not dissolve in water

37.

When denaturation occurs the sequence of the protein will not remain the same

a)

True

b)

False

38.

The proteins found in milk

a)

gluten

b)

collagen

c)

albumin

d)

casein

39.

Whey is:

a)

correct road or route

b)

watery by-product of cheese production

c)

a nitrite

d)

denaturation

40.

Any change of the shape of a protein molecule without breaking peptide bonds.

a)

denaturation

b)

oxidation

c)

reduction

d)

essential amino acid

41.

Coagulation is......

a)

adding or removing oxygen

b)

proteins forming solid or semi-soft clots

c)

gluten formation

d)

temperature change

42.

An example of coagulation is....(3 correct answers)

a)

water evaporating while heating

b)

egg white turning white while cooking

c)

curds formed during cheese making

d)

gelatin turning solid as it cools

43.

Denaturing can....(3 correct answers)

a)

cause meat to shrink and give off water

b)

make proteins precipitate (solids) that can separate from mixture

c)

loosen/unfold protein molecule

d)

makes the protein harmful to eat

44.

Temperature change can denature protein. An example is... (2 correct answers)

a)

Milk freezing and then curdled when thawed

b)

beating of egg whites to make foamy

c)

adding lemon juice to milk to cause curds

d)

egg whites/yolks turning solid when cooked

45.

Change in pH can denature protein. An example is... (2 correct answers)

a)

adding salt to cooking beans can make them tough in texture

b)

beating of egg whites to make foamy

c)

adding lemon juice to milk to cause curds

d)

egg whites/yolks turning solid when cooked

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