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

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Explain the concept of nutrient density and give an example

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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

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When MAO is blocked by MAO inhibitors, what amine is affected (levels rise)?

a. lysine b. tyramine c. arginine d. glycine e. glutamine

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