The process by which bile acts on fat so enzymes can attack the fat is known as
a. condensation. b. emulsification.
c. enzymification. d. phosphorylation.
b
Nutritional Science
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The type of fat that tends to raise blood cholesterol levels and risk for heart disease is:
a. monounsaturated fats. b. polyunsaturated fats. c. omega-6 fats. d. saturated fats.
Nutritional Science
Which of the following foods is NOT a good source of thiamin?
A. Whole milk B. Wheat germ C. Pork chops D. Enriched bread
Nutritional Science
Which of the following enhances the absorption of iron from plant sources?
A) Vitamin C B) Water C) Niacin D) Fiber
Nutritional Science
The compound that forms the backbone of triglycerides is called:
a. glycerol. b. a fatty acid. c. acetic acid. d. stearic acid. e. glycogen.
Nutritional Science