Which of the following is a feature of phospholipids?
a. Resistant to digestion
b. Soluble in both water and fat
c. Highly susceptible to oxidation
d. Found naturally only in animal foods
b
Nutritional Science
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The potential good that can come from a proposed treatment is referred to as ____
A) autonomy B) informed consent C) beneficence D) distributive justice
Nutritional Science
What is the Tolerable Upper Intake Level for fluoride?
a. 10 mg/day b. 25 mg/day c. 60 mg/day d. 100 mg/day
Nutritional Science
Physical inactivity is most likely to lead to _____
a. lower LDL levels b. hyperlipidemia c. lower HDL levels d. an aneurysm
Nutritional Science
Explain why it is important for an amino acid chain to fold up correctly in order for the protein to function
Nutritional Science