What best describes a benefit of using genetically modified food?
a. increased environmental impact
b. transfer of allergens
c. increased nutrient absorption by livestock
d. greater predictability
c
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A fatty acid with a 10-carbon chain and one double carbon bond is characterized as a
A) saturated, long-chain fatty acid. B) monounsaturated, medium-chain fatty acid. C) saturated, medium-chain fatty acid. D) monounsaturated, long-chain fatty acid.
What vitamin is metabolized more quickly in smokers versus non-smokers?
a. vitamin A b. vitamin B12 c. vitamin C d. vitamin D e. vitamin K
Which of the following statements about kneading dough if false?
a. Kneading in too much flour should be avoided because it will slow fermentation time, leaving the final product dry and streaked or heavy. b. Overkneaded dough will "snap back" when being rolled out due to a heavy gluten network that "tightens" the dough. c. Cold dough will "snap back"; however, this problem reverses itself when the dough is allowed to warm up. d. It is very easy to overwork a dough by hand.
Corrected age is the same as chronological age for preterm infants.
Answer the following statement true (T) or false (F)