The difference between fats and oils is based on
A) solubility in water and temperature of melt.
B) consistency (liquid or solid) at room temperature and source.
C) the fatty acid content and the percentage of unsaturates.
D) the number of unsaturated bonds and the alcohol to which they are attached.
Correct Answer:
Verified
Q3: Which of the following foods contains the
Q5: The human body averages _ percent water.
A)
Q14: Hard water contains a greater concentration of
Q20: Which of the following substances is/are not
Q21: Fiber is an oligosaccharide that does provide
Q23: The definition of protein complementation is
A)two complete
Q24: Which of the following polysaccharides are digestible?
A)inulin
B)pectin
Q25: The two essential fatty acids are
A)butyric and
Q38: Which of the following foods are good
Q39: Which of the following reactions is not
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