Why do the still-frozen desserts contain a relatively small amount of sugar?
To minimize crystal formation; still-frozen desserts tend to have a high quantity of interfering agents such as whipping cream, gelatin, or eggs.
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A family member was recently diagnosed with type 2 diabetes. When questioned what dietary changes she has made, the family member replies, "Well now I don't eat fruit because it has too much sugar." Explain why fruit can-and should-be a valuable part of a diet in the person that has diabetes.
What will be an ideal response?
The primary structure of a protein is
A. the final structure of the protein. B. the linear arrangement of amino acids in a single peptide chain. C. determined by cell signaling events. D. altered during protein folding.
All writing involves subject matter, a purpose, an audience, and the writer's _______________
Fill in the blank(s) with correct word
The foods most associated with anaphylactic reactions include all of the following except:
a. eggs. b. shellfish. c. tree nuts. d. cheese.