During conching the chocolate's characteristic flavor and consistency are developed
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Tammy, a type 1 diabetic, would like to reduce the glycemic load of her breakfast because she would like to reduce her blood sugar levels. She typically eats the following: 1/2 cup apple juice, 1 cup Corn Chex with 1 cup whole milk, and 1/2 bagel with 2 tsp margarine. Which of the following would make the biggest improvement in Tammy's breakfast? (Refer to Table 1.)
Which of the following is a feature of water metabolism during exercise?
a. The maximum loss of fluid per hour of exercise is about 0.5 liters. b. In cold weather, the need for water falls dramatically because the body does not sweat. c. Sweat losses can exceed the capacity of the GI tract to absorb water, resulting in some degree of dehydration. d. Heavy sweating leads to a marked rise in the thirst sensation to stimulate water intake, which delays the onset of dehydration. e. Water loss of greater than 1 percent can decrease capacity to do muscular work.
What is the amino acid pool?
a. Total amount of amino acids in the body b. Total amount of amino acids in the skeletal muscles c. Amino acids recently absorbed that are in need of transport d. Amino acids circulating in the blood or fluid between cells
Much of our ability to taste food comes from our sense of smell
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