Which of the following food preservation methods treats the food with a high amount of energy that destroys the genetic material of pathogens?
A. Chilling
B. Irradiating
C. Canning
D. Drying
Answer: B
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One reason fish is tender when it is cooked is that the collagen breaks down more easily at a lower temperature and converts to gelatin.
Answer the following statement true (T) or false (F)
Fatty acids cannot be converted to glucose because:
A. They lack the proper ratio of carbons to hydrogens B. The body does not produce an enzyme to catalyze the reaction acetyl CoA--->pyruvate C. Acetyl CoA can be synthesized only from amino acid skeletons or glucose, not fatty acids D. Fatty acids cannot cross the mitochondria membrane to go to the cytoplasm for glucose synthesis
How many hydrogen atoms are attached to each carbon adjacent to a double bond?
a. 1 b. 2 c. 4 d. 6
The brain and nerve cells consume about what percentage of the glucose used each day?
a. 50% b. 10% c. 75% d. 90% e. 25%