chapter 25 quiz
A cation that is essential for muscle contraction, nerve function, and blood clotting is _____.
calcium
Many high school athletic teams host dinners the night before a big sporting event to feed the members of the team. Common meals include spaghetti and pastas. This is a common phenomenon termed _____.
carbohydrate loading
Lipogenesis of fatty acids and steroids generally begins with _____.
acetyl-coA
The vitamins generally associated with vitamin toxicity (hypervitaminosis) are _____.
fat-soluble vitamins
The vitamin that is a coenzyme in amino acid and nucleic acid metabolism is _____.
folacin (B9)
Mary is 18 years old. She is severely underweight, her skin is dry, and there are signs of peripheral edema. Her heart rate and blood pressure are unusually low and she has trouble concentrating on things. She tells her physician that she believes she is overweight and that she needs to diet. Mary probably has _____.
anorexia nervosa
A(n) ________ contains all of the ingredients necessary to maintain homeostasis.
balanced diet
The ________ of the mitochondrion contains large-diameter pores that are permeable to ions and small organic molecules such as pyruvic acid.
outer membrane
In order for glycolysis to occur, ________ is not a factor.
oxygen
The major cation in extracellular fluid that is essential for normal membrane function is _____.
sodium
In oxidative phosphorylation, energy for the synthesis of ATP is provided by _____.
the movement of hydrogen ions through channels in the respiratory enzymes.
The major steps in oxidative phosphorylation include all of the following, except _____.
the rupture of carbon-carbon double bonds
cells must synthesize new organic compounds for all of the following, except ____
to produce water
The vitamin that prevents the destruction of vitamin A and fatty acids is vitamin _____.
E
Inside the mitochondrion, each pyruvic acid molecule _____.
loses a carbon atom
Lipoproteins containing triglycerides manufactured in the liver are transported to peripheral tissues are _____.
very low-density lipoproteins (VLDLs)