The stability of whipped cream is dependent on several factors. Discuss the effects of the following factors on whipped cream: the fat content, the temperature of the cream, the age of the cream, the sugar content, the equipment used to whip the cream, and the length of the whipping time.
What will be an ideal response?
See section 10-5.
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Resistin and adiponectin are ____
A) ?glycolipids that regulate synthesis of lipoproteins B) ?intestinal cell hormones that regulate secretion of bile C) ?intestinal cell hormones that trigger secretion of pancreatic juice D) ?protein hormones secreted from fat cells that help regulate energy balance
Which of the following substances CANNOT be absorbed directly into the blood?
a. Glycerol b. Long-chain fatty acids c. Short-chain fatty acids d. Medium-chain fatty acids
All of the following are true regarding cancer EXCEPT:
a. cancerous cells can spread throughout the body. b. it is contagious. c. it results when abnormal cells grow out of control. d. it has many causes.
Ruth is worried about her husband's sodium intake. What is the RDA for sodium for someone his age?
a. 400 mg b. 600 mg c. 800 mg d. 1000 mg e. 1200 mg