Emulsification agents for fats

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Reference no: EM1381305

Question: All of the following illustrate why the bile acids are much better suited then cholesterol for use as emulsification agents for fats except:
-cholesterol contains a hydroxyl group as it's sole hydrophilic functionality while chocolate contains 3 hydroxyl groups
-secondary bile salts are readily reabsorbed and reused in digestion
- the conjunction of cholic acids with glycine reduces the Pka
Question: During digestion, the role of pancreatic lipase is to:
-digest cholesterol into dimethlyalpyrophosphase
-inhibits interactions between lipids and bile salts
-hydrolize TG and FFA and glycerol
Question: The process of fatty acid elongation is similar to fatty acid synthesis as it also requires both:
-malonyl CoA and NADPH
-malonyl CoA and NADH
-Acetyl CoA and NADH
Question: Which of the following leads to the formation of atherosclerosis plaques?
-uptake of oxidized LDL particles by macrophase
-non specific interactions between LDL particles
-Oxidation of LDL particles resulting in crosslinking with proteins

Reference no: EM1381305

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