Which amino acid is essential?
a. asparagine
b. tryptophan
c. glycine
d. glutamine
e. proline
b
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Explain in detail how to make the following white stocks: meat, poultry, fish, shellfish, and vegetable. Be specific in details such as what type, age, and size of bones are best; liquid specifications; specific vegetables and size of cut for mirepoix; flavorings, seasonings, and straining; length of cooking; and so on. Include specific guidelines for producing a stock with optimum clarity, viscosity, and flavor. What differences in preparation would be made to prepare a brown stock?
What will be an ideal response?
Flavonoids found in some alcoholic beverages can help reduce the buildup of LDL cholesterol in arteries
Indicate whether statement is true or false.
Explain which type of fiber prevents constipation and which type prevents high blood cholesterol
What will be an ideal response?
Which of the following is least likely to be an adolescent fitness activity?
A) Running B) Basketball C) Swimming D) Soccer E) Jumping