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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Physical inactivity is most likely to lead to _____
a. lower LDL levels b. hyperlipidemia c. lower HDL levels d. an aneurysm
Nutritional Science
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
Explain why it is important for an amino acid chain to fold up correctly in order for the protein to function
Nutritional Science