One reason fish is tender when it is cooked is that the collagen breaks down more easily at a lower temperature and converts to gelatin.
Answer the following statement true (T) or false (F)
True
Nutritional Science
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What is the standard chemical used to remove caffeine from coffee beans?
a. Nitric acid b. Sodium propionate c. Methylene chloride d. Polybrominated biphenyl e. Hydrochloric acid
Nutritional Science
What fat-soluble vitamin performs NO regulatory function?
a. vitamin K b. vitamin D c. vitamin A d. vitamin E
Nutritional Science
The increased use of ketone bodies by what tissue enables us to conserve protein during starvation?
a. liver b. skeletal muscle c. all body tissues d. brain
Nutritional Science
The leading cause of blindness in children is
A) iodine deficiency. B) vitamin A deficiency. C) vitamin C deficiency. D) iron deficiency.
Nutritional Science