The central carbon of an _______________ is bonded to an amino group, carboxylic acid group, and a side-chain group (R-group)
Fill in the blank(s) with correct word
amino acid
Nutritional Science
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To increase the volume of dough through fermentation, that is, by allowing the dough to rise, is known as
A. proof box. B. gluten window. C. proofing. D. snap back.
Nutritional Science
Which of the following foods is a good source of non-heme iron?
A. spinach B. grilled chicken C. eggs D. clams
Nutritional Science
Exposing milk to light can reduce its ________ content.
A. riboflavin B. niacin C. thiamin D. vitamin D
Nutritional Science
The body needs 24 different amino acids to make protein
Indicate whether statement is true or false.
Nutritional Science