Which components of black tea contribute to the flavor of the beverage? Which contribute to the color of the beverage?
Polyphenolic compounds including catechins and flavonols contribute to the flavor of the beverage. Tannins contribute to astringency and reddish-brown color.
You might also like to view...
The tricarboxylic acid (TCA) cycle is a continuous loop of how many metabolic reactions?
A) 8 B) 21 C) 4 D) 11
What is the best example of a functional food?
A) ?tomato B) ?instant oatmeal C) ?white bread D) ?calcium-fortified orange juice
Dennis Wilson is a 57-year-old chemical engineer who has had type 1 diabetes since he was 12 years old. He spent 34 years working in oil refineries, and he is a smoker. He is 5'11" tall and weighs 160 pounds. Over the past several years, he has experienced a gradual decline in kidney function. His GFR has declined to 27 mL/min per 1.73 m2.Mr. Wilson's laboratory reports indicate hyperkalemia;
therefore, his intake of _____ should be restricted. a. protein b. sodium c. phosphorus d. potassium e. water
The only current recommendation for fiber supplementation in IBS patients is the use of ispaghula husk, which is more commonly known as _______________.
Fill in the blank(s) with the appropriate word(s).