The color of an egg yolk is due to
a. nutrients in the yolk.
b. pigments in the chicken feed.
c. the protein content of the chicken feed.
d. the water content in the chicken's diet.
b
Nutritional Science
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Butter is refrigerated or frozen in order to prevent hydrolytic rancidity.
Answer the following statement true (T) or false (F)
Nutritional Science
Which nutrient is an organic compound?
a. salt
b. water
c. calcium
d. vitamin C
e. iron
Nutritional Science
Exchange of oxygen, nutrients, and waste materials takes place across the walls of small blood vessels called ____.?
A) ?ducts B) ?venules C) ?arterioles D) ?capillaries
Nutritional Science
The most common cause of iron overload is
a. an injury to the GI tract. b. a genetic predisposition. c. excessive use of iron cookware. d. excessive use of iron supplements.
Nutritional Science