The condition of having too few red blood cells as a result of erythrocyte hemolysis is ________.
Fill in the blank(s) with the appropriate word(s).
hemolytic anemia
Nutritional Science
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Which of the following is BEST characterized as a rich source of unsaturated fatty acids?
A. avocado B. coconut oil C. beef fat D. cheddar cheese
Nutritional Science
Carbohydrate digestion begins in the
A. small intestine. B. pancreas. C. stomach. D. mouth.
Nutritional Science
List the antioxidant nutrients and briefly describe general functions of these nutrients in the body
Nutritional Science
Before it is absorbed, fluoride in foods, often bound to proteins, must be hydrolyzed by ____
A) ?pepsin B) ?amylase C) ?lipase D) ?ATPase
Nutritional Science