Podar is a food product commonly used in baking as a softening and binding agent. It is rich in lipids and is primarily made of saturated fatty acids (SFAs). Given these properties of podar, it is most likely to be _____ at room temperature
A) volatile
B) liquid
C) solid
D) polar
C
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During the first few minutes of physical activity the body relies on anaerobic energy production from ATP and what other high-energy molecule?
a. Adenosine phosphate b. GTP c. Creatine phosphate d. GMP
What compound found in unrefined grains increases the risk of rickets?
A. phytates B. gluten C. omega-6 fatty acids D. arachidonic acid E. vitamin B12
Physical complaints during pregnancy, like morning sickness, heartburn, and constipation, are related to hormonal changes in the pregnant woman
Indicate whether the statement is true or false
The smallest amount of a nutrient that, when consumed over a prolonged period, maintains a specific function is called the nutrient
a. allowance. b. requirement. c. tolerable limit. d. adequate intake.