Lipid content of egg white is (A) 12% (B) 33% (C) 10–11% (D) Traces

Lipid content of egg white is (A) 12% (B) 33% (C) 10–11% (D) Traces
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The egg injury factor in raw egg white is (A) Biotin (B) Avidin (C) Albumin (D) Calcium salts

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Anti-egg white injury factor is (A) Pyridoxine (B) Biton (C) Thiamin (D) Liponic acid

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Biological value of egg white protein is (A) 94 (B) 83 (C) 85 (D) 77

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Humans most easily tolerate a lack of the nutrient: (A) Protein (B) Lipid (C) Iodine (D) Carbohydrate

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Humans most easily tolerate a lack of which of the following nutrients? (A) Protein (B) Iodine (C) Carbohydrate (D) Lipid

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High iodine value of a lipid indicates (A) Polymerization (B) Carboxyl groups (C) Hydroxyl groups (D) Unsaturation

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Which of the following features is predicted by the Nicolson–Singer fluid mosaic model of biological membranes? (A) Membrane lipids do not diffuse laterally (B) Membrane lipid is primarily in a monolayer form (C) Membrane lipids freely flip-flop (D) Membrane proteins may diffuse laterally

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Liposomes are (A) Lipid bilayered (B) Water in the middle (C) Carriers of drugs (D) All of these

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Most animal tissues contain appreciable amounts of lipid, when in the form of depot fat it consists largely of (A) Cholesterol ester (B) Phosphatides (C) Chylomicrons (D) Triacylglycerol

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