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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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

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Explain why it is important for an amino acid chain to fold up correctly in order for the protein to function

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