Question

1. (1 pt) Starch, glycogen, and cellulose are all types of: a. Cholesterol b. Carbohydrates c. Lipids d. Nucleic Acids e. Protein 2. (1 pt) What are some differences between animal and vegetable fat? 3. (1 pt) What is an essential amino acid? What types of foods contain it? 4. (2 pt) Pick two organelles from the list below and describe their functions. Golgi Nucleus Rough Endoplasmic Reticulum Lysosome Mitochondria Smooth Endoplasmic Reticulum 5. (1 pt) What is the function of the plasmamembrane? 6. (1 pt) Water moves into and out of the cell by: a.Simple Diffusion b. Facilitated Diffusion c. Osmosis d. Active Transport 7. (1 pt) A molecule like glucose can enter the cell using a carrier protein in a process known as: a. Simple Diffusion b. Facilitated Diffusion c. Osmosis d. Active Transport 8. (1 pt) Movement of a molecule against their concentration gradient (low to high concentration) occurs by: a.Simple Diffusion b. Facilitated Diffusion c. Osmosis d. Active Transport 9. (1 pt) Circle all of the molecules that are found in (make up) the plasmamembrane. Glycoprotein Starch Cholesterol Nucleic Acid Phospholipid Protein Sucrose

Answer 1

Hey There, as you have not requested any question in particular, I would like to answer your first three questions.

You may request remaining in another query.

1. The correct answer is b. Carbohydrates.  

They all are classified as carbohydrates, in more depth as polysaccharides containing multiple glucose units linked together. While Cellulose is mainly present as a structural component in the cell wall of most plants, starch is the stored form of sugar in plants and glycogen is the stored form of sugar in animals.

2. The common differences are-

a) Vegetable fats contain one or more carbon double bonds so it is called unsaturated fats whereas animal fats contain single bonds of carbon and are called saturated fats.

b) Vegetable fat remains liquid at room temperature whereas the animal fat has the tendency to turn into the solid-state at room temperature.

c) Animal fats include ghee, butter extracted from cow or buffalo milk whereas vegetable fats are extracted from various plant seeds i.e. soybean, mustard, etc.

3. The essential amino acids are such amino acids that are not synthesized by our body and are therefore required to be taken in the diet. Example are the many foods which contain these essential amino acids such as Lysine is in meat, eggs, soy, threonine in Cottage cheese and wheat germ.

Hope this helps.