Two factors that affect energy release from protein combustion.
A) Type of protein in the food and relative sulfur content of the protein
B) Relative nitrogen content of the protein and relative sulfur content of the protein
C) Relative sulfur content of the protein and the source of the protein
D) Type of protein in the food and relative nitrogen content of the protein
Correct Answer:
Verified
Q1: BTU.
A) British thermal unit
B) Heat of combustion
Q3: Macronutrient with the highest average heats of
Q4: Represents the percentage of ingested food that
Q5: Dietary fiber reduces the amount of food
Q6: All energy-releasing reactions in the body ultimately
Q7: Which of the following is not a
Q8: Represents the ultimate fate of all of
Q9: Permits considerable freedom of movement for estimating
Q10: The respiratory quotient (RQ).
A) O2 produced/CO2 consumed
B)
Q11: The oxygen consumed relative to carbon dioxide
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