What are the two products of deamination??
A) ?ammonia and keto acid
B) ?amino acid and keto acid
C) ?ammonia and an amino acid
D) ?urea and a keto acid
A
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Which of the following is a true statement about pigments in meat?
A. The color of meat is derived from pigment-containing proteins, chiefly myoglobin and, to a lesser extent, hemoglobin. B. The color of meat is derived from pigment-containing proteins, chiefly hemoglobin and, to a lesser extent, myoglobin. C. The color of meat is derived from pigment-containing proteins; both hemoglobin and myoglobin contribute color equally. D. The color of meat was previously thought to be determined by myoglobin and hemoglobin content, but now is known to be tied to iron content.
Food preferences are genetically determined
1.True 2.False
Severe liver damage may lead to _____
a. reduced levels of aromatic amino acids b. reduced levels of cholesterol c. reduced levels of bilirubin d. elevated levels of albumin e. reduced levels of branched-chain amino acids
The development of food production techniques that preserve the environment is the goal of
A. community supported agriculture. B. the slow food movement. C. the local food movement. D. sustainable agriculture.