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

3. Amino Acids

Amino Acid Groups

Biochemistry

3. Amino Acids

Amino Acid Groups

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Multiple Choice

An ounce of most protein foods delivers about _____ of protein.

7 grams

15 grams

20 grams

1 gram

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Verified step by step guidance

Step 1: Understand the context of the problem. The question is asking about the approximate amount of protein delivered by an ounce of most protein foods. This is a general nutritional fact often used in dietary planning.

Step 2: Recall the typical protein content in common protein-rich foods. For example, foods like meat, fish, poultry, and tofu are known to deliver approximately 7 grams of protein per ounce.

Step 3: Compare the options provided in the question (7 grams, 15 grams, 20 grams, 1 gram) with the typical protein content of an ounce of protein-rich foods. Eliminate options that are significantly higher or lower than the expected value.

Step 4: Consider the nutritional guidelines and averages used in biochemistry and dietetics. The value of 7 grams is widely accepted as the approximate protein content for an ounce of most protein foods.

Step 5: Confirm your understanding by cross-referencing with reliable nutritional sources or textbooks to ensure the accuracy of the information.