NCSU ANS (HS) 215 - 5 (18 pages)

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Pages:
18
School:
North Carolina State University
Course:
Ans (Hs) 215 - Basic Agricultural Genetics
Basic Agricultural Genetics Documents
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Unformatted text preview:

Ca is not involved Student Response Correct Answer and 00 J Score D coenzyme 0 A micelle is composed False of I Student Response 2 2 Value Feedback Cor ect Answer 0 A a protein outer layer and a lipid core 2 Those free fatty acids that are transported per sc through acid binding protein for the following reason s I i i llA Student Response Value prevents the free fatty acid from exerting a detergent effect within the enterocyte 100 B prevents formation of a glycoprotein C prevents the formation of a glycoprotein within the enterocyte D prevents formation oftriglycerides within the enterocyte Score 2 2 the enterocyte Correct Answer are bound to a fatty I i Feedback B a phospholipid bile salt outer layer and 1clipidlcholestero l core 100 C a phospholipid bile 0 salt outer layer and a protein core D a carbohydrate outer layer and a lipid core 0 and prevents formation triglycerides within the enterocyte Score 2 2 During keratomalacia 0 5 I I the central cornea can undergo colliquative necrosis 0 Student Response Value Correct Answer True 100 True Score 0 2 2 i i 6 Poultry can derive r ent po e 3 Correct Answer 100 I 4 0 Value 2 2 I i coenzyme C cofactor Score Feedback 0 A inhibitor lls cofactor Value in the blood clotting process their entire vitamin A requirement from carotene Value Correct Answer 100 Score the carbohydrate core True 2 2 ill B hydrophilic end 100 outward toward the aqueous matrix and the hydrophobic end inward toward 7 Complete hydrogenation of all double bonds between carbon atoms within the aliphatic chain of a fatty acid results in A Student Response Value formation of a saturated fatty acid 100 Correct Answer Feedback 0 C hydrophobic end outward toward aqueous matrix and the hydrophilic end inward toward the lipid core B none of the answers 0 are correct C formation of a O 0 D hydrophobic end outward toward aqueous matrix and thehydrcphilic end inward toward the protein core monounsaturated fatty acid D formation of a 0 polyunsaturated fatty acid



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