Which of the following is a characteristic of preformed toxins?
A) They cannot inactivated by heating over 140°F.
B) They do not cause any gastrointestinal tract infections.
C) They are produced after the contaminated food has been ingested.
D) They cause rapid reactions occurring in 1 to 6 hours.
D
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Answer the following questions based on the case study "Barb" information below. Barb is an organic gardener and bee keeper. She obtains a lot of information on organic gardening and nutrition from the land grant agricultural university in the state in which she lives. She grows a variety of plant foods in her garden including corn, potatoes, peas, peppers, green beans, beets, and squash. Her
garden is usually so productive that she cans some of her produce so that she can eat it during the winter months. Her bees not only do a great job pollinating her garden but also produce a substantial amount of honey each year. ?Which plant food could produce the natural toxicant solanine? A) Corn B) Potatoes C) Peppers D) Peas E) Squash
After eating a substantial lunch, Sue's body is converting _____
a. glycogen to amino acids b. glucose to fatty acids c. glycerol to amino acids d. amino acids to glucose
Unlike bacteria, _____ exhibit "bloom" on foods
a. molds b. yeasts c. viruses d. all of the above answers are correct
A body function that is associated with protein is
a. blood clotting. b. fluid balance. c. cell growth and repair. d. production of antibodies. e. all of the above