A ________ provides a standard against which to measure the quality of other proteins.
Fill in the blank(s) with the appropriate word(s).
Reference protein
Nutritional Science
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Describe the three stages of iron-deficiency anemia and how each affects the body's ability to use oxygen.
What will be an ideal response?
Nutritional Science
The force that pulls water across membranes is referred to as:
A. edema force B. diffusion force C. electrolyte force D. osmotic pressure E. gradient pressure
Nutritional Science
The primary end product of glycolysis is
A) creatine phosphate (CP). B) pyruvate. C) lactic acid. D) adenosine triphosphate (ATP).
Nutritional Science
Which vitamin acts more as a conditionally essential nutrient than an essential nutrient?
a. Folate b. Vitamin C c. Choline d. Niacin
Nutritional Science