You just opened up a chocolate candy bar that you just purchased from the grocery store. The surface has an undesirable-looking, grayish coating. Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?
What will be an ideal response?
See section 25-3 and 25-4.
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Obesity
A. is a minor contributor to the risk for hypertension. B. is not related to hypertension. C. reduces the risk for hypertension. D. is the number one lifestyle risk factor for hypertension.
How is iron used in the bone marrow?
a. It is converted to myoglobin and sent to the muscle for storage. b. It is used to produce transferrin. c. It is used to make hemoglobin. d. It is used to convert hemoglobin to myoglobin. e. It becomes a cofactor and used during energy metabolism.
A fiber that may be taken in supplement form to reduce cholesterol levels is:
a. oat fiber. b. wheat bran. c. psyllium seed husks. d. fruit skins.
A strong scientific foundation is required for both a nutrition science and a dietetics major
Indicate whether the statement is true or false