What is the composition of maltose?
a. two glucose units
b. one glucose and one fructose unit
c. one glucose and one galactose unit
d. one galactose and one fructose unit
e. two galactose units
ANS: A
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Which of the following relationships between dietary fat and lipoproteins is correct?
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A. how dangerous they are. B. the type of cell they bind to. C. how persistent they are. D. how they are spread.
Which of the following substances is primarily involved in the emulsification of fat to facilitate its digestion?
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