The hydrophilic and hydrophobic nature of phospholipids makes them useful as
A. emulsifiers.
B. insulators.
C. precursors.
D. chylomicrons.
ANS: A
Nutritional Science
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Cooking a food in liberal amounts of water is least likely to affect its content of
a. folate. b. thiamin. c. vitamin A. d. riboflavin.
Nutritional Science
Fibers are often divided into two general groups by their _____ properties
1.physical 2.chemical 3.functional 4.all of these selections 5.physical and functional only
Nutritional Science
So-called "storage fat" is found in ________ tissue in the body
A) visceral B) muscular C) adipose D) skeletal
Nutritional Science
Proteins that regulate metabolic reactions are called ________
Fill in the blank(s) with correct word
Nutritional Science