Antioxidants stabilize free radicals by
A. denaturing them.
B. covalently bonding to them.
C. donating an electron to them.
D. removing an electron from them.
Answer: C
You might also like to view...
Some compounds like monosodium glutamate, often used in Chinese cooking, actually adjust the taste of meat and other foods by making them
a. sweeter. b. saltier. c. sour. d. bitter.
Diets based on the dietary reference intakes (DRIs) promote __________.
Fill in the blank(s) with the appropriate word(s).
What is the term for the condition in which a family is not able to ensure a consistent, dependable supply of safe and nutritious food for its members?
A) food insecure B) food abandoned C) food inhibited D) food challenged
To calculate the estimated caloric needs of a patient who is significantly underweight the Dietitian should use:
a. the patient's actual body weight b. the patient's adjusted body weight c. the patient's desirable body weight d. 90% of the patient's desirable body weight