Multiple Choice
In foods, water has several functions, the two most important functions being
A) transferring energy and dissolving lipids.
B) transferring nutrients and serving as a universal solvent.
C) transferring heat and serving as a solvent.
D) retaining heat and dissolving vitamins and minerals.
E) retaining nutrients and dissolving carbohydrates and minerals.
Correct Answer:
Verified
Correct Answer:
Verified
Q8: A:Match each term with the appropriate definition.<br>-lipids<br>A)compounds
Q10: As free water within a food decreases,<br>A)
Q16: A process in which colloid particles come
Q17: Which of the following is a function
Q18: Fiber is an oligosaccharide that does provide
Q20: Which of the following statements about bound
Q24: The sterol of least significance in food
Q29: Which of the following is not an
Q31: The two essential fatty acids are<br>A) butyric
Q37: Match each term with the appropriate definition.<br>-minerals<br>A)specific,single