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

Nutritional Science

You might also like to view...

One of the biggest challenges to the RD in providing nutrition therapy for HIV-infected patients is which of the following?

a. the progressive decrease in viral load b. management of complications associated with opportunistic infections c. lack of patient compliance d. side effects of medications

Nutritional Science

Which of the following relationships between dietary fat and lipoproteins is correct?

a. Stearic acid and other SFAs increase LDL levels. b. Linolenic acid and other SFAs increase LDL levels. c. Oleic acid and other MUFAs decrease LDL levels and have no effect on HDL. d. Oleic acid and other PUFAs decrease LDL levels and have no effect on HDL.

Nutritional Science

Toxins are categorized by

A. how dangerous they are. B. the type of cell they bind to. C. how persistent they are. D. how they are spread.

Nutritional Science

Which of the following substances is primarily involved in the emulsification of fat to facilitate its digestion?

A. Bicarbonate B. Bile C. Hydrochloric acid D. Pancreatic juices

Nutritional Science