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Author Question: Vegetables containing _____ should not be overheated because these pigments can be converted to ... (Read 28 times)

craiczarry

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Vegetables containing _____ should not be overheated because these pigments can be converted to vitamin _____ and their destruction would be undesirable.
 a. betalains; D
  b. carotenoids; A
  c. chlorophylls; E
  d. anthocyanins; K
  e. anthoxanthins; E

Question 2

The coloring compounds that are precursors to vitamin A are
 a. anthoxanthins.
  b. anthocyanins.
  c. carotenoids.
  d. chlorophylls.
  e. betalains.



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angrybirds13579

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Answer to Question 1

b

Answer to Question 2

c




craiczarry

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Reply 2 on: Aug 19, 2018
:D TYSM


dawsa925

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Reply 3 on: Yesterday
Thanks for the timely response, appreciate it

 

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