Which of the following structural features of fatty acids determines their susceptibility to spoilage by oxygen?
a. Chain length
b. Number of double bonds
c. Position of first saturated bond
d. Size of adjacent fatty acids on the triglyceride molecule
b
Nutritional Science
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Adequate iron intake is important for growth of lean muscle and
A) osteoclasts. B) blood volume. C) bone. D) epiphyseal plates.
Nutritional Science
The life span of human beings is believed to be 125 years
a. True b. False Indicate whether the statement is true or false
Nutritional Science
Cooking a food in liberal amounts of water is least likely to affect its content of
a. folate. b. thiamin. c. vitamin A. d. riboflavin.
Nutritional Science
A regular strength-training program increases VO max
Indicate whether the statement is true or false
Nutritional Science