Table of contents

1. Introduction to Biochemistry4h 34m
2. Water3h 23m
3. Amino Acids8h 10m
4. Protein Structure10h 4m
5. Protein Techniques14h 5m
6. Enzymes and Enzyme Kinetics13h 38m
7. Enzyme Inhibition and Regulation 8h 42m
8. Protein Function 9h 41m
9. Carbohydrates7h 49m
10. Lipids5h 49m
11. Biological Membranes and Transport 6h 37m
12. Biosignaling9h 45m
Review 1: Nucleic Acids, Lipids, & Membranes2h 47m
Review 2: Biosignaling, Glycolysis, Gluconeogenesis, & PP-Pathway3h 12m
Review 3: Pyruvate & Fatty Acid Oxidation, Citric Acid Cycle, & Glycogen Metabolism2h 26m
Review 4: Amino Acid Oxidation, Oxidative Phosphorylation, & Photophosphorylation1h 48m

1. Introduction to Biochemistry

Carbohydrates

Biochemistry

1. Introduction to Biochemistry

Carbohydrates

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Multiple Choice

Which of the following is a natural source of lactose?

Potatoes

Brown rice

Honey

Cow's milk

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Verified step by step guidance

Understand the composition of lactose: Lactose is a disaccharide sugar composed of glucose and galactose, commonly found in milk and dairy products.

Identify natural sources of lactose: Lactose is naturally produced in the mammary glands of mammals, making milk and dairy products the primary sources.

Analyze the options provided: Potatoes, brown rice, and honey do not contain lactose as they are plant-based or derived from non-mammalian sources. Cow's milk, however, is a mammalian product and contains lactose.

Recall the biochemical significance: Lactose is broken down in the human digestive system by the enzyme lactase into glucose and galactose for absorption.

Conclude based on the analysis: Cow's milk is the correct answer as it is a natural source of lactose, unlike the other options provided.