11.What the approximate percent efficiency of conversion of food energy : 1401600

11.What the approximate percent efficiency of conversion of food energy : 1401600.


11.What is the approximate percent efficiency of conversion of food energy to ATP energy in the body?

a.20 percent

b.50 percent

c.80 percent

d.99 percent

12.In the adult body, most of the food energy NOT stored as fat or glycogen is lost as which of the following forms of energy?



c.macronutrients in stool

d.electromagnetic radiation

13.Which of the following defines a coenzyme?

a.a unit consisting of an enzyme bound to reactants plus ATP

b.an organic molecule required for the functioning of an enzyme

c.the small, active part of an enzyme that binds to the organic reactants

d.an inactive enzyme that becomes functional upon contact with specific cofactors

14.The hydrolysis of ATP that often occurs simultaneously with the synthesis of many compounds is an example of which of the following processes?

a.coupled reactions

b.tandem cleavages

c.metabolic couplings

d.high energy processes

15.Which of the following metabolic reactions occurs when a cell uses energy?

a.ATP gains a phosphate group and becomes ADP.

b.ADP gains a phosphate group and becomes ATP.

c.ATP releases a phosphate group and becomes ADP.

d.ADP releases a phosphate group and becomes ATP.

16.Which is the major energy carrier molecule in most cells?





17.The basic units derived from food that enter the TCA cycle directly or through pyruvate and acetyl CoA include all of the members of which of the following groups?

a.glycerol, starches, glucose

b.starches, peptides, fatty acids

c.fatty acids, glycerol, amino acids

d.amino acids, peptides, glucose

18.Approximately what percentage of the body’s energy expenditure is furnished by amino acids?

a.1–5 percent

b.10–15 percent

c.25–35 percent

d.50–65 percent

19.Which of the following CANNOT be formed from acetyl-coA molecules?



c.stearic acid

d.carbon dioxide

20.Which of the following conversions is termed glycolysis?

a.glycogen to fat

b.glycogen to protein

c.glucose to pyruvate

d.glucose to glycogen



11.What the approximate percent efficiency of conversion of food energy : 1401600

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