Home-canned low-acid foods, such as beans and corn, may be contaminated with Clostridium botulinum, a bacterium that produces a dangerous toxin. To destroy the toxin, the food should be ________.
A. chilled for at least 24 hours before serving
B. frozen for 2 days and then thawed in the refrigerator before eating
C. boiled for 10 minutes before tasting or eating
D. heated in a microwave oven for 5 minutes
Answer: C
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Which of the following does NOT describe a function of fat?
a. Adds flavor to food b. Serves as a carrier of fat-soluble vitamins c. Is an essential constituent of body tissues d. Supplies up to 25% of the body's energy needs during rest
The first sign of type 1 diabetes is often:
a. ketoacidosis. b. hypoglycemia. c. high blood lipids. d. microalbuminuria.
Approximately what percentage of our total energy output is attributable to the thermic effect of food?
a. up to 40 percent
b. up to 60 percent
c. up to 20 percent
d. up to 10 percent
Proteins are composed of chains of ____
a. monosaccharides b. fatty acids c. ketones d. amino acids e. glucose molecules