A Done Animation Quiz: 4.5 1. Why do some enzymes need a cofactor in order to function? O The presence of a cofactor increases the activation energy of some enzymes. O The presence of a cofactor allows some enzymes to bind to their substrates. O The presence of a cofactor facilitates the conversion of products into reactants. O The presence of a cofactor reduces the activation energy of some enzymes. O The presence of a cofactor allows some enzymes to enlarge their active sites. 2. Which statements describe cofactors and coenzymes? Select the TWO answers that are correct. Cofactors are made of protein, whereas coenzymes are any other macromolecule. Cofactors and coenzymes both facilitate the binding of enzymes to substrates. Cofactors can be organic or inorganic molecules, whereas coenzymes are only organic. Cofactors and coenzymes both facilitate binding of enzymes to active sites. Cofactors must work with enzymes, whereas coenzymes can work independently. A Done A4 Quiz: Whole Grain Foods . How does the Food and Drug Administration (FDA) define a whole grain food? O aniy food containing the starchy endosperm of an intact grain, but not necessanly the bran or germ O any food containing fully intact grains, such as completely unprocessed wheat berries or brown rice O any food O any food containing b containing multiple whole grains, such as a food that has both whole wheat and whole oats ran, endosperm, and germ in the proportions observed in intact grains 2. Identify nutritional differences between intact grains and processed whole grains. Select the TWO answers that are correct and Processed whole grains may contain less fiber and antioxidants than intact whole grains. Processed whole grains may contain fewer starches than intact whole grains. Processed whole grains may be more slowly digested than intact whole grains Processed whole grains may be absorbed more efficiently than intact whole grains. 3. How might processed whole grains adversely impact human health? Select the TWO answers that are correct some processed whole grains have increased antioxidants, which are a known cause of abnormal tissue development and premature aging. grain-based food □ D Some processed whole grains have reduced fiber, which is the single most important factor for improved heslthlulness fa grain-based food protein and lipids removed, which are important micronutrients to human health. sweeteners that increase calories and cause short term increases in blood sugar levels some processed whole grains have added A Done Animation Quiz: 4.5 1. Why do some enzymes need a cofactor in order to function? O The presence of a cofactor increases the activation energy of some enzymes. O The presence of a cofactor allows some enzymes to bind to their substrates. O The presence of a cofactor facilitates the conversion of products into reactants. O The presence of a cofactor reduces the activation energy of some enzymes. O The presence of a cofactor allows some enzymes to enlarge their active sites. 2. Which statements describe cofactors and coenzymes? Select the TWO answers that are correct. Cofactors are made of protein, whereas coenzymes are any other macromolecule. Cofactors and coenzymes both facilitate the binding of enzymes to substrates. Cofactors can be organic or inorganic molecules, whereas coenzymes are only organic. Cofactors and coenzymes both facilitate binding of enzymes to active sites. Cofactors must work with enzymes, whereas coenzymes can work independently. A Done A4 Quiz: Whole Grain Foods . How does the Food and Drug Administration (FDA) define a whole grain food? O aniy food containing the starchy endosperm of an intact grain, but not necessanly the bran or germ O any food containing fully intact grains, such as completely unprocessed wheat berries or brown rice O any food O any food containing b containing multiple whole grains, such as a food that has both whole wheat and whole oats ran, endosperm, and germ in the proportions observed in intact grains 2. Identify nutritional differences between intact grains and processed whole grains. Select the TWO answers that are correct and Processed whole grains may contain less fiber and antioxidants than intact whole grains. Processed whole grains may contain fewer starches than intact whole grains. Processed whole grains may be more slowly digested than intact whole grains Processed whole grains may be absorbed more efficiently than intact whole grains. 3. How might processed whole grains adversely impact human health? Select the TWO answers that are correct some processed whole grains have increased antioxidants, which are a known cause of abnormal tissue development and premature aging. grain-based food □ D Some processed whole grains have reduced fiber, which is the single most important factor for improved heslthlulness fa grain-based food protein and lipids removed, which are important micronutrients to human health. sweeteners that increase calories and cause short term increases in blood sugar levels some processed whole grains have added