Butter versus margarine-which is healthier?

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Q: List 3 complex carbohydrates 1. Plant-derived digestible carbohydrate 2. Plant-derived…

A: Carbohydrates are an important source of energy for all living cells. Glucose is an important…

Q: Defi ne malting, must, wort, and leavening.

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Q: Identify (1) the group where the lipid belongs, and (2) determine whether the lipid is saponifiable…

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Q: What effects may poor oral hygiene have on a person's teeth?

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Q: What are all humas made up of ?

A: Humans are the members of the biological kingdom Animalia (animals). Specifically, humans belong to…

Q: Which of the following fat replacers can inhibit the absorption of fat-soluble vitamins?

A: Vitamins A, D, E, and K are called fat-soluble vitamins because they are soluble in organic solvents…

Q: Which of the following bonds (labeled by arrows A-H) will be cleaved by trypsin?   Group of answer…

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Q: Which of the following will contain plain Galactose? Heparin Keratan Dermatan…

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Q: What test will identify this lipid?

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Q: 15.9) i) What type of chemical bonds are broken in the digestion of starch? a) ester bonds b)…

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Q: What is the difference between wheat and non wheat flour

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Q: Why does a cake taste different than the ingredients that went into it? (a 5 or more sentence…

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Q: Is water soluble vitamin supplementation needed? Why or why not?

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Q: Starch contains a higher percentage of which two polysaccharides?

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Q: Explain why sausages remain pink and meat turns brown on cooking. Why is glucose sweeter than…

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Q: CH-CH NH C-NHCH 林 H3C HN A B C D Look at chemical structure and chose true chemical group added to…

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Q: What is the names of these lipids?

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Q: In the past, spoiled milk was responsible for a significant proportion of infant deaths. Why is…

A: Milk is a nutritious liquid food produced by the mammary glands of mammals. The milk is rich in…

Q: Do you think lactose-free milk contains glucose? Yes or no If yes, where did the glucose come from?

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Q: What is tabacum used for?

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Q: How many water molecules released to make this fat? H. HHH HHHH HHH HHH HE H-C-0-C-C-C-C…

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Q: What is the difference between flaky and puff pastry? Discuss.

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Q: 1. Both strains can successfully ferment glucose. a. TRUE 2. Strain B produces it's own Gal1 b.…

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Q: Which sugar does milk contain? How do you know?

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Q: What type of lipid I shown in the picture believe?

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Q: Identify (1) the group where the lipid belongs, and (2) determine whether the lipid is saponifiable…

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Q: Select all of the following which are made by gut microflora (intestinal bacteria): O calcium starch…

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Q: Which of the following fat replacers can inhibit the absorption of fat-soluble -itamins? 1)…

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Q: What is the similarity between enamel and dentin?

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Q: A doctor's prescription calls for a daily intake of a supplement containing 40 mg of vitamin C and…

A: Daily intake containing =50 mg of vitamin C =30mg of Vitamin D  three compounds available Compound…

Q: Saponify this mixed triglyceride with 3NaOH

A:

Q: vitamin A importance innutrition

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Q: P09: Write the name of-- 1.aliphatic amino acids 2.aromatic amino acids 3.sulphur containing amino…

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Q: Are glutinous rice and tapioca pearls soluble?

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Q: Please help me with this question. More than one answer may be correct.  Proteoglycans ______.…

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Q: .What makes sucrose an important compound?

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Q: Which mayonnaise is thicker? Mixing oil to the mixture gradually or mixing all the ingredients in?…

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Nutrition and diet

We are involved in several daily activities. These actions need a significant quantity of energy. The food we eat provides this energy. Food is necessary for development, repair, and other living activities since it supplies energy. All of these are part of the living practice known as nutrition. Nutrition is the study of nutrients in food, how the body uses them, and the relationship between diet, health, and disease. Nutritionists employ concepts from molecular biology, biochemistry, and genetics to understand how nutrients affect the human body. Nutrition also looks at how people can use their diet to reduce their risk of disease, as well as what happens when they ingest too much or too little of a nutrient and how allergies emerge.