« previous next »

Author Question: A characteristic of an insoluble fiber is that it is: a. gritty or stringy in foods. b. viscous ... (Read 60 times)

future617RT

  • Hero Member
  • *****
  • Posts: 543
on: Aug 20, 2018
A characteristic of an insoluble fiber is that it is:
 a. gritty or stringy in foods.
  b. viscous and forms into a gel.
  c. easily digested by bacteria in the colon.
  d. used as gums added to thicken other foods.

Question 2

Most fibers contain:
 a. fat
  b. starch
  c. protein
  d. minerals


okolip

  • Sr. Member
  • ****
  • Posts: 362
Reply #1 on: Aug 20, 2018
Answer to Question 1

a

Answer to Question 2

b


Related Topics

Need homework help now?

Ask unlimited questions for free

Ask a Question
« previous next »
 

Did you know?

Autoimmune diseases occur when the immune system destroys its own healthy tissues. When this occurs, white blood cells cannot distinguish between pathogens and normal cells.

Did you know?

The oldest recorded age was 122. Madame Jeanne Calment was born in France in 1875 and died in 1997. She was a vegetarian and loved olive oil, port wine, and chocolate.

Did you know?

Atropine was named after the Greek goddess Atropos, the oldest and ugliest of the three sisters known as the Fates, who controlled the destiny of men.

Did you know?

The longest a person has survived after a heart transplant is 24 years.

Did you know?

Immunoglobulin injections may give short-term protection against, or reduce severity of certain diseases. They help people who have an inherited problem making their own antibodies, or those who are having certain types of cancer treatments.

Action Potentials and Contractions of a Muscle Fiber Action Potentials and Contractions of a Muscle Fiber
Children in Baltimore (1909) pull the stringy parts from beans in preparation for canning. Photograp Children in Baltimore (1909) pull the stringy parts from beans in preparation for canning. Photograp
Most Plant Foods Contain Both Soluble and Insoluble Fibers Most Plant Foods Contain Both Soluble and Insoluble Fibers
The Glycemic Index of Commonly Eaten Foods The glycemic index of a variety of foods The Glycemic Index of Commonly Eaten Foods The glycemic index of a variety of foods
Percent of Selected Foods and Beverages Consumed in the United States Percent of Selected Foods and Beverages Consumed in the United States
How does slime mold use pulsating movement to search for foods? How does slime mold use pulsating movement to search for foods?
Video: Oxygen transport - methods and oxyhemoglobin

For a complete list of videos, visit our video library