What are the products from the complete oxidation of fatty acids?
a. Urea and acetone b. Fatty acids and glycerol
c. Carbon, hydrogen, and oxygen d. Water, carbon dioxide, and energy
d
You might also like to view...
Which of the following statements is false?
A. Marbling in muscle appears as little white streaks or drops. B. The animal's age, diet, and species affect the texture of fat. C. Fat is white in younger animals and turns progressively more yellow in color as the animals age. D. Feeding swine a diet containing fats that are primarily saturated will yield pork fat that is harder as compared to that from animals fed more polyunsaturated fats. E. Lamb fat is very different from the hard, more brittle, and dense fat observed in beef.
The alcohol content of beverage is expressed as alcohol by volume (ABV). If a beverage has an ABV of 12%, then 100 ml of that beverage contains
A. 6 ml alcohol. B. 12 ml alcohol. C. 24 ml alcohol. D. Unable to determine with information provided.
The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____
a. 4, 4, 9, 7 b. 7, 9, 6, 10 c. 4, 7, 9, 10 d. 4, 9, 4, 7
Which of the following blood pressure values is normal?
A. 70/120 mm Hg B. 117/69 mm Hg C. 145/60 mm Hg D. 80/120 mm Hg