What is the most biochemically important volatile acid in the body?
A. hydrochloric acid
B. acetic acid
C. phosphoric acid
D. nitric acid
E. carbonic acid
Answer: E
Nutritional Science
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Which of the following is NOT a method used by food processors to stabilize the lipids in food products?
a. Refrigeration b. Hydrogenation c. Tightly sealed packaging d. Addition of oxidizing chemicals
Nutritional Science
Explain the concept of nutrient density and give an example
Nutritional Science
Pathogenic bacteria are likely to multiply rapidly when environmental temperatures are between ________.
A. 20 and 120ºF B. 60 and 160ºF C. 80 and 180ºF D. 40 and 140ºF
Nutritional Science
When MAO is blocked by MAO inhibitors, what amine is affected (levels rise)?
a. lysine b. tyramine c. arginine d. glycine e. glutamine
Nutritional Science