Name 4 ways to minimize enzymatic browning
Four ways to minimize enzymatic browning include adding an acid to decrease the pH below 4; decreasing the oxygen exposure by coating with sugar or immersing in sugar solutions; applying an antioxidant, such as ascorbic acid or sulfur solutions; and blanching the fruit or vegetable, which denatures the polyphenolic oxidase enzymes.
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List the medical complications that can result from laxative abuse
What will be an ideal response?
Vitamins A and D are the fat-soluble vitamins with the highest potential for toxicity
Indicate whether the statement is true or false
Which of the following terms describe monounsaturated fatty acids?
A. a double bond occurs at just one point in the chain B. found in cocoa butter C. relatively straight D. all of the above
Physical activity is MOST likely to lead to successful weight loss if it ________.
A. is performed at high intensity B. is performed regularly C. causes muscle soreness D. leads to significant loss of body water