Exam (elaborations)
WGU C785 FINAL EXAM QUESTIONS AND ANSWERS 2024
- Course
- Institution
WGU C785 FINAL EXAM QUESTIONS AND ANSWERS 2024
[Show more]
Content preview
WGU C785 FINAL EXAMwhat are the differences between type 1 and types 2 diabetes? - ANSWERS-Type
1 is an autoimmune disorder effeting beta cells in pancreas, unable to produce
insulin. Type 2 is when target cells are not responding to insulin; insulin is
produced, but cells aren't receptive/glucose remains elevated
how does metformin treat diabetes? - ANSWERS-decreases glucogenesis in the
liver and increases glucose uptake by the muscle cells
how does metformin relate to glut4 and gluconeogensis? - ANSWERS-glut4
enables glucose to pass from blood to cell in presence of insulin. metformin
increases presence of glut4 or makes it more responsive; decreases
gluconeogensis in liver.
how does length of a fatty acid affect its melting point and physical state at room
temp? - ANSWERS-shorter the fatty acid = lower melting point, liquid at room
temp. longer the fatty acid = higher melting point, solid at room temp
how do we label the different carbons and bonds in fatty acid? - ANSWERS-alpha,
beta, or omega carbons/bonds and single or double bonds. *alpha bond links with
carboxyl group, beta joins alpha and beta together*
how do we count the carbons in a full structure of a fatty acid? - ANSWERS-from
the omega end
,how do we count carbons in a structure formula? - ANSWERS-start at end, work
your way with smalle groups to write mathematical equation
counting carbons in a zig-zag struture? - ANSWERS-more simplified; carbons at
the points (or bends) of zig-zag structure
what are the structural differences between saturated and unsaturated fats? -
ANSWERS-saturated fats do not have double bonds between carbons while
unsaturated fats do
how does affect melting point and physical state at room temp of
unsaturated/saturated fats? - ANSWERS-saturated fats are mostly solid at room
temp while unsaturated fats are mostly liquid at room temp
how can I recognize structure of triglycerides, cholesterol, and phospholipids? -
ANSWERS-triglycerides - 3 fatty acid chains and 1 glycerol. phospholipids - 2 fatty
acid tails and 1 phosphate head. cholesterol - 4 member ring
Functions of cholesterol, phospholipid, and triglycerides? - ANSWERS-cholesterol -
membrane buffer/maintain integrity of membrane. phospholipid - major
component of cell membrane. triglyceride - ATP storage
how do we break down a triglyceride? - ANSWERS-digested by stomach and small
intestine by enzumes such as lipases by using hydrolysis
,where in the cell does fatty acid breakdown occur? - ANSWERS-matrix of
mitochondria
what happens to the different components of the triglyceride? - ANSWERS-
broken into glycerol and fatty acids. picked up by epithelial cells.
how do we break down a fatty acid? - ANSWERS-beta oxidation
where in the cell does beta oxidation take place? - ANSWERS-Fatt acetyl CoA
molecules enter mitochondrial matrix and begin beta oxidation cycle
what are the 3 products of beta oxidation? - ANSWERS-1 acetylCoA, 1 NADH, 1
FADH2
how do we calculate the number of acetylCoA produced from a fatty acid? -
ANSWERS-number of carbons in a fatty acid divided by 2
What is the basic structure of an amino acid? What do they look like? - ANSWERS-
amino group (NH2 or NH3), carboxyl group (COO or COOH), alpha carbon (C), and
variable group
How do you identify the 3 different types of side chains: non-polar/hydrophobic,
polar, and charged? - ANSWERS-Non-polar/hydrophobic - end with CH or "can't
have" water. Polar - end with OH, SH, or NH. Charged - end with a charge
, what kinds of bonds do each of the 3 different types of side chains make? -
ANSWERS-ionic, hydrophobic/non-polar, charged
What are the 4 levels of protein structure? - ANSWERS-Primary - linear structure,
Secondary - Folded into helix or pleated sheet caused by hydrogen bonding,
tertiary - 3D structure caused by side chain interactions, quaternary - 1+ amino
acid chains combine = multiple subunits MUST have 1+ subunit
What enviormental change breaks each type of bond? - ANSWERS-hydrophobic -
temperature change, ionic - salt or decreased pH, hydrogen - temperature,
change in pH, disulfide - reducing agents
what type of amino acid side chain leads to protein aggregration? - ANSWERS-
hydrophobic bonds
how do environmental changes affect protein folding? - ANSWERS-Extreme temp
can cause hydrogen bonds to break apart = malformation of protein folding
how do mutations affect protein structure? - ANSWERS-Can cause structure to
change. Protein loses form = loses function. May form a different protein.
What is an electron? - ANSWERS-Negatively charged atom on outer ring for
bonding
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller Teacher101. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $17.99. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
62890 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now