When water makes a vegetable crisp the process is:
a. enzymatic oxidation
b. diffusion
c. anaerobic
d. osmotic pressure
Answer: d. osmotic pressure
Nutritional Science
You might also like to view...
A patient reports that he is nauseated and has vomited two times. This information would be included in which part of the SOAP note?
A. subjective B. objective C. assessment D. analysis E. plan
Nutritional Science
Explain how vitamin A deficiency alters food absorption
Nutritional Science
Carbohydrate loading is a technique used to increase muscle ___ before an endurance event.
a. Ribose b. Glycogen c. Creatine d. Glucose
Nutritional Science
The melting point of a fat is dependant on
a. degree of saturation of the fatty acids. b. length of the fatty acids. c. cis-trans configuration. d. crystalline structure. e. all of the above answers are correct f. only answers a and b are correct
Nutritional Science