Which of the following is a feature of hemoglobin?
a. It has no tertiary structure.
b. It holds the mineral calcium.
c. It is constructed of four polypeptide chains.
d. It has no primary or secondary structure.
e. It is a ring protein.
ANS: C
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Which of the following statements is true?
A. Most people are born with the ability to choose a nutritious diet. B. A person's diet is influenced by his or her blood type and birth order. C. In the United States, poor eating habits contribute to some of the ten leading causes of death. D. Nutrients are life-sustaining phytochemicals in food.
Brad enjoys eating pork roasts and ribs, but he wants to reduce the chances that his food preparation practices do not result in food-borne illness. What should he avoid doing?
A. Grilling the pork on a hot grill until the internal temperature of the flesh reached 145°F. B. Cleaning the plate used to carry the pork to the grill with a paper towel before using it for serving raw vegetables. C. Sanitizing the knife that he used to cut up the raw pork with a mixture of bleach and water before using it again. D. Washing his hands in warm soapy water for at least 20 seconds before and after touching the raw pork.
Which of the following best describes the expected outcomes of dietary intervention for a patient who has anorexia nervosa?
a. he will gain4 lbs in 2 weeks through tube feeding b. he will eat more often and try a larger variety of foods c. his diet will be supplemented with a calorie- and protein-dense liquid d. he will learn more about the effects of dietaiy fiber on GI transit time
Modifiable nutritional risk factors for cancer include _____.
A. low potassium intake B. low dietary fat intake C. unstructured eating D. high levels of antioxidants E. burnt and charred food