Author Question: A particularly important emulsifying agent in egg yolk is (1) vitelline, (2) lecithin, (3) ... (Read 39 times)

rl

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A particularly important emulsifying agent in egg yolk is
 
  (1) vitelline, (2) lecithin, (3) avidin, (4) biotin, (5) none of these.

Question 2

Sugar lowers the pH below 4 and fragments and thins starch gels.
 
  Indicate whether the statement is true or false



bassamabas

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Answer to Question 1

2

Answer to Question 2

F



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bassamabas

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Did you know?

Bisphosphonates were first developed in the nineteenth century. They were first investigated for use in disorders of bone metabolism in the 1960s. They are now used clinically for the treatment of osteoporosis, Paget's disease, bone metastasis, multiple myeloma, and other conditions that feature bone fragility.

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By definition, when a medication is administered intravenously, its bioavailability is 100%.

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Patients should never assume they are being given the appropriate drugs. They should make sure they know which drugs are being prescribed, and always double-check that the drugs received match the prescription.

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The B-complex vitamins and vitamin C are not stored in the body and must be replaced each day.

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According to the FDA, adverse drug events harmed or killed approximately 1,200,000 people in the United States in the year 2015.

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