Question 1

Starch digestion begins where?

Accepted Answer

A)  in the small intestine 
B)  in the mouth 
C)  in the stomach 
D)  in the bloodstream 
A)  in the small intestine 
B)  in the mouth 
C)  in the stomach 
D)  in the bloodstream B

Question 2

Fangs, like those found in wolves, are designed to

Accepted Answer

A)  grind and chew. 
B)  filter feed. 
C)  swallow the prey whole. 
D)  tear flesh. 
A)  grind and chew. 
B)  filter feed. 
C)  swallow the prey whole. 
D)  tear flesh. D

Question 3

If you found a vertebrate skull in the woods and the teeth were sharp and scissor- like, what type of food would you expect this animal to eat?

Accepted Answer

A)  nectar 
B)  blood 
C)  grass 
D)  flesh of another animal 
A)  nectar 
B)  blood 
C)  grass 
D)  flesh of another animal D

Question 4

Figure 41.2
-Refer to Figure 41.2. Which of the mouthparts shown in the figure above are specialized for crushing and grinding?

Accepted Answer

The answer of   Figure 41.2
-Refer to Figure 41.2....

Question 5

Which of the following molecules are absorbed from the lumen of the small intestine into epithelial cells through simple diffusion?

Accepted Answer

A)  lipids 
B)  disaccharides and trisaccharides 
C)  amino acids 
D)  monosaccharides 
A)  lipids 
B)  disaccharides and trisaccharides 
C)  amino acids 
D)  monosaccharides

Question 6

Refer to the following nutrition label for the corresponding questions). Apple juice has the following nutrition label: Contains 100% Juice
 $\begin{array}{|llcc|}
 \hline \text { Nutrition Facts Serving Size 8 } \
\hline \text { oz (240 ml) Servings Per   } \
\hline \text {Container 8  }\
\hline \
\
\hline\text {  Amount Per Serving} \
\hline\text { Calories 120} \
\hline\text {  RDA} \
\hline\text {  Total Fat $ 0 \mathrm{~g} 0 \% $} \
\hline \text { Sodium $ 10 \mathrm{mg} 0 \% $} \
\hline \text { Potassium $ 240 \mathrm{mg} 6 \% $ }\
\hline\text {  Total Carbohydrate $ 29 \mathrm{~g} 10 \% $} \
\hline \text { Sugars $ 28 \mathrm{~g} $} \
\hline\text {  Protein $ 0 \mathrm{~g} $ }\
\hline\text {  Vitamin A $ 0 \% $} \
\hline\text {  Vitamin C $ 20 \% $ }\
\hline \text { Calcium $ 2 \% $ }\
\hline \text { Iron $ 6 \% $ }\ 
\hline \text {Not a significant source of   } \
 \text {other nutrients }\
\hline 
\end{array}$
 $\begin{array}{|llcc|}
 \hline \text { Nutrition Facts Serving Size 8 } \
\hline \text { oz (240 ml) Servings Per   } \
\hline \text {Container 8  }\
\hline \
\
\hline\text {  Amount Per Serving} \
\hline\text { Calories 120} \
\hline\text {  RDA} \
\hline\text {  Total Fat $ 0 \mathrm{~g} 0 \% $} \
\hline \text { Sodium $ 10 \mathrm{mg} 0 \% $} \
\hline \text { Potassium $ 240 \mathrm{mg} 6 \% $ }\
\hline\text {  Total Carbohydrate $ 29 \mathrm{~g} 10 \% $} \
\hline \text { Sugars $ 28 \mathrm{~g} $} \
\hline\text {  Protein $ 0 \mathrm{~g} $ }\
\hline\text {  Vitamin A $ 0 \% $} \
\hline\text {  Vitamin C $ 20 \% $ }\
\hline \text { Calcium $ 2 \% $ }\
\hline \text { Iron $ 6 \% $ }\ 
\hline \text {Not a significant source of   } \
 \text {other nutrients }\
\hline \text {RDA is based on a 2000 }\
 \text {calorie diet}\
\hline 
\end{array}$
 
-From the information contained on the label above, you can infer that apple juice is a good source of which of the following?

Accepted Answer

A)  vitamin A 
B)  sodium 
C)  vitamin C 
D)  calcium 
A)  vitamin A 
B)  sodium 
C)  vitamin C 
D)  calcium

Question 7

Figure 41.3
-Based on the graph in the Figure 41.3, what can you infer about the incidence of type II diabetes mellitus?

Accepted Answer

A)  People who develop type II diabetes mellitus are typically diagnosed in childhood or adolescence. 
B)  If you maintain a normal body weight BMI < 25), you will not get type II diabetes mellitus. 
C)  Obesity is a risk factor for development of type II diabetes mellitus. 
D)  The incidence of type II diabetes mellitus has increased in the past 10 years. 
A)  People who develop type II diabetes mellitus are typically diagnosed in childhood or adolescence. 
B)  If you maintain a normal body weight BMI < 25), you will not get type II diabetes mellitus. 
C)  Obesity is a risk factor for development of type II diabetes mellitus. 
D)  The incidence of type II diabetes mellitus has increased in the past 10 years.

Question 8

Glucose is transported from the intestinal lumen into epithelial cells through and from the intestinal epithelium into circulation by .

Accepted Answer

A)  active transport; active transport 
B)  cotransport with sodium; cotransport with sodium 
C)  facilitated diffusion; primary active transport 
D)  cotransport with sodium; facilitated diffusion 
A)  active transport; active transport 
B)  cotransport with sodium; cotransport with sodium 
C)  facilitated diffusion; primary active transport 
D)  cotransport with sodium; facilitated diffusion

Question 9

What can the mouthparts of an animal tell you about its diet?

Accepted Answer

A)  Mouthparts of all animals are designed to reduce the size of the food particles ingested. 
B)  Mouthparts are important in mating rituals and provide few clues about diet. 
C)  Mouthparts provide clues about the type of digestion that goes on in the stomach. 
D)  Mouthparts of animals are specialized to obtain desired food items efficiently. 
A)  Mouthparts of all animals are designed to reduce the size of the food particles ingested. 
B)  Mouthparts are important in mating rituals and provide few clues about diet. 
C)  Mouthparts provide clues about the type of digestion that goes on in the stomach. 
D)  Mouthparts of animals are specialized to obtain desired food items efficiently.

Question 10

The stomach is highly acidic, creating a hostile environment for invading bacteria. Another function of the acidic environment is to activate the enzyme that initiates protein digestion in the stomach. What proteolytic enzyme is activated by the acidic environment?

Accepted Answer

A)  pepsin 
B)  insulin 
C)  trypsin 
D)  chymotrypsin 
A)  pepsin 
B)  insulin 
C)  trypsin 
D)  chymotrypsin

Question 11

If you chew a salted cracker long enough, it begins to taste sweet. Why?

Accepted Answer

A)  The taste buds for "salty" become fatigued and cease to fire. 
B)  Salivary amylase degrades the starch from the cracker into glucose. 
C)  Sugar that remained in the mouth from previous meals becomes soluble in saliva. 
D)  The contents of the cracker become soluble in saliva. 
A)  The taste buds for "salty" become fatigued and cease to fire. 
B)  Salivary amylase degrades the starch from the cracker into glucose. 
C)  Sugar that remained in the mouth from previous meals becomes soluble in saliva. 
D)  The contents of the cracker become soluble in saliva.

Question 12

Protein digestion begins where?

Accepted Answer

A)  in the mouth 
B)  in the bloodstream 
C)  in the small intestine 
D)  in the stomach 
A)  in the mouth 
B)  in the bloodstream 
C)  in the small intestine 
D)  in the stomach

Question 13

What is the importance of the mucins that are released by salivary glands?

Accepted Answer

A)  They are hormonal molecules that stimulate the release of gastric juice by the stomach in anticipation of receipt of the contents of the mouth. 
B)  They aid in degradation of triglycerides to fatty acids and monoglycerides. 
C)  They are glycoproteins that make food slippery enough to slide easily through the esophagus. 
D)  They are beginning the process of starch digestion. 
A)  They are hormonal molecules that stimulate the release of gastric juice by the stomach in anticipation of receipt of the contents of the mouth. 
B)  They aid in degradation of triglycerides to fatty acids and monoglycerides. 
C)  They are glycoproteins that make food slippery enough to slide easily through the esophagus. 
D)  They are beginning the process of starch digestion.

Question 14

If there is a strong genetic link for type II diabetes mellitus in your family, how might you minimize your risk of developing the disorder?

Accepted Answer

A)  Diet and exercise. 
B)  Take oral insulin daily. 
C)  Monitor your blood glucose levels daily. 
D)  Eat carbohydrates like starch instead of sweets. 
A)  Diet and exercise. 
B)  Take oral insulin daily. 
C)  Monitor your blood glucose levels daily. 
D)  Eat carbohydrates like starch instead of sweets.

Question 15

Following a meal high in starch, digestive processes break the starch into , which when absorbed into circulation cause a release of the hormone _ .

Accepted Answer

A)  glucose; insulin 
B)  free fatty acids; cholecystokinin 
C)  glucose; glucagon 
D)  amino acids; glucagon 
A)  glucose; insulin 
B)  free fatty acids; cholecystokinin 
C)  glucose; glucagon 
D)  amino acids; glucagon

Question 16

What are the molar teeth of herbivorous mammals especially effective at?

Accepted Answer

A)  splitting 
B)  piercing 
C)  ripping 
D)  cutting 
E)  grinding 
A)  splitting 
B)  piercing 
C)  ripping 
D)  cutting 
E)  grinding

Question 17

Cholecystokinin CCK) stimulates the release of numerous digestive enzymes. Which of the following digestive enzymes is NOT released by CCK?

Accepted Answer

A)  pancreatic amylase 
B)  pepsin 
C)  elastase 
D)  chymotrypsin 
A)  pancreatic amylase 
B)  pepsin 
C)  elastase 
D)  chymotrypsin

Question 18

How many food calories does the jug of apple juice contain?

Accepted Answer

A)  960 
B)  120 
C)  240 
D)  480 
A)  960 
B)  120 
C)  240 
D)  480

Question 19

What should individuals who have their gallbladders removed reduce their consumption of?

Accepted Answer

A)  carbohydrates 
B)  proteins and carbohydrates 
C)  proteins 
D)  fats 
A)  carbohydrates 
B)  proteins and carbohydrates 
C)  proteins 
D)  fats

Question 20

What is the role of HCl in the human stomach?

Accepted Answer

A)  activates pepsin into pepsinogen 
B)  breaks down lipids 
C)  denatures carbohydrates 
D)  denatures proteins 
A)  activates pepsin into pepsinogen 
B)  breaks down lipids 
C)  denatures carbohydrates 
D)  denatures proteins

Exam 41: Animal Nutrition

Starch digestion begins where?

Fangs, like those found in wolves, are designed to

If you found a vertebrate skull in the woods and the teeth were sharp and scissor- like, what type of food would you expect this animal to eat?

Figure 41.2 -Refer to Figure 41.2. Which of the mouthparts shown in the figure above are specialized for crushing and grinding?

Which of the following molecules are absorbed from the lumen of the small intestine into epithelial cells through simple diffusion?

Figure 41.3 -Based on the graph in the Figure 41.3, what can you infer about the incidence of type II diabetes mellitus?

Glucose is transported from the intestinal lumen into epithelial cells through and from the intestinal epithelium into circulation by .

What can the mouthparts of an animal tell you about its diet?

The stomach is highly acidic, creating a hostile environment for invading bacteria. Another function of the acidic environment is to activate the enzyme that initiates protein digestion in the stomach. What proteolytic enzyme is activated by the acidic environment?

If you chew a salted cracker long enough, it begins to taste sweet. Why?

Protein digestion begins where?

What is the importance of the mucins that are released by salivary glands?

If there is a strong genetic link for type II diabetes mellitus in your family, how might you minimize your risk of developing the disorder?

Following a meal high in starch, digestive processes break the starch into , which when absorbed into circulation cause a release of the hormone _ .

What are the molar teeth of herbivorous mammals especially effective at?

Cholecystokinin CCK) stimulates the release of numerous digestive enzymes. Which of the following digestive enzymes is NOT released by CCK?

How many food calories does the jug of apple juice contain?

What should individuals who have their gallbladders removed reduce their consumption of?

What is the role of HCl in the human stomach?

Biology and the Tree of Life

Water and Carbon: the Chemical Basis of Life

Protein Structure and Function

Nucleic Acids and the Rna World

An Introduction to Carbohydrates

Lipids, Membranes, and the First Cells

Inside the Cell

Energy and Enzymes

Cellular Respiration and Fermentation

Photosynthesis

Cellcell Interactions

The Cell Cycle

Meiosis

Mendel and the Gene

Dna and the Gene: Synthesis and Repair

How Genes Work

Transcription, Rna Processing, and Translation

Control of Gene Expression in Bacteria

Control of Gene Expression in Eukaryotes

The Molecular Revolution: Biotechnology and Beyond

Gene Structure and Development

Evolution by Natural Selection

Evolutionary Processes

Speciation

Phylogenies and the History of Life

Bacteria and Archaea

Protists

Green Algae and Land Plants

Fungi

An Introduction to Animals

Protostome Animals

Deuterostome Animals

Viruses

Plant Form and Function

Water and Sugar Transport in Plants

Plant Nutrition

Plant Sensory Systems, Signals, and Responses

Plant Reproduction and Development

Animal Form and Function

Water and Electrolyte Balance in Animals

Gas Exchange and Circulation

Animal Nervous Systems

Animal Sensory Systems

Animal Movement

Chemical Signals in Animals

Animal Reproduction and Development

The Immune System in Animals

An Introduction to Ecology

Behavioural Ecology

Population Ecology

Community Ecology

Ecosystems and Global Ecology

Biodiversity and Conservation Biology

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