Which of the following vitamins is a water-soluble vitamin?
A) Vitamin A
B) Vitamin B
C) Vitamin D
D) Vitamin K
B
Nutritional Science
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Substrate phosphorylation is a process that results in the generation of some _____
a. ADP b. ATP c. amino acids d. fatty acids
Nutritional Science
A characteristic of unsaturated fats is that they can:
a. become rancid more easily than saturated fats. b. contribute more to elevating cholesterol levels. c. remain solid at room temperature. d. come from animal products only.
Nutritional Science
Small amounts of food move from the back of the mouth and through the esophagus by involuntary muscular movements called
A. peristalsis. B. umami. C. segmentation. D. reflux.
Nutritional Science
How do political sanctions contribute to food insecurity?
What will be an ideal response?
Nutritional Science