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WGU C785 FINAL EXAM QUESTIONS AND ANSWERS 2024
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WGU C785 FINAL EXAM QUESTIONS AND ANSWERS 2024
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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
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