Most of the leavening in flour mixtures is produced by
A. air incorporated when mixing in the flour.
B. carbon dioxide produced by biological or chemical sources.
C. steam rising from the flour mixtures.
D. steam produced from biological or chemical sources.
Answer: B
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Zander has a family history of heart disease and a personal history of elevated total and LDL-cholesterol levels. You might recommend all of the following to Zander to lower his blood lipid levels and risk for heart disease except ________.
A. consume fatty fish, such as salmon and tuna, at least twice a week B. consume plant sources of fat, such as avocados C. follow a diet that provides less than 10% of total kcal from fats D. focus on monounsaturated fats, such as olive oil and canola oil
As physical activity continues beyond the first few minutes, which of the following flows into the bloodstream to signal the liver to liberate its stored energy nutrients?
a. glucagon b. thyroxine c. lactic acid d. insulin e. fatty acids
The RDA values were first published in
A. 1941. B. 1897. C. 1903. D. 1965.
A constant supply of glucose is needed by the _____
a. liver b. brain c. pancreas d. lungs e. heart