The joining of multiple monosaccharides to form a disaccharide or polysaccharide is made possible by the formation of what type of bond?
Respuesta
Peptide bond
Glycoside bond
Covalent bond
Hydrogen bond
A and B
Pregunta 2
Pregunta
Which of the following allosteric effectors does NOT positively regulate glycogen phosphorylase?
Respuesta
CA3+
ADP
AMP
Pi
ATP
Pregunta 3
Pregunta
Lipolysis in adipose tissue and skeletal muscle is regulated by three enzymes. What are they?
Respuesta
HSL, CPT-1, MGL
FAT/CD36, MGL, ATGL
ATGL, HSL, B-HAD
MGL, HSL, ATGL
HSL, ATGL, CPT-1
Pregunta 4
Pregunta
The conversion of pyruvate to acetyl-CoA is dependent on which enzyme?
Respuesta
CK
PFK
HK
PC
PDH
Pregunta 5
Pregunta
In order for fatty acids to be oxidised they must first enter the mitochondria in skeletal muscle. What is the key enzyme regulating entry of long chain fatty acids into mitochondria?
Respuesta
ATGL
HSL
AMPK
CPT-1
B-HAD
Pregunta 6
Pregunta
During the first weeks of a resistance-training intervention in which the weekly workload is increased there is an increase in muscle protein synthesis. Which proteins are synthesised more rapidly?
Respuesta
Slow isomers of myosin heavy chain
Enzymes of B-oxidation
All muscle proteins
Enzymes of TCA-cycle
Myofibrillar proteins
Pregunta 7
Pregunta
Hormone-sensitive lipase (HSL) activity in skeletal muscle is increased during moderate-intensity exercise in response to which regulatory factor(s)?
Respuesta
Adrenaline & AMPK
Adrenaline & muscle contraction (Ca2+)
AMPK & insulin
Muscle contraction (Ca2+) & insulin
Adrenaline only
Pregunta 8
Pregunta
The rate of beta-oxidation is reduced in the mitochondria by which two regulatory factors?
Respuesta
Increased carnitine, increased free CoA
Increased acetyl-CoA, increased NADH
Decreased carnitine, decreased free CoA
Decreased acetyl-CoA, decreased NADH
Increased carnitine, decreased NADH
Pregunta 9
Pregunta
During the first weeks of an endurance-training intervention in a previously sedentary individual there is an increase in muscle protein degradation. Which proteins are broken down more rapidly?