The problem of a limiting amino acid is most simply overcome by
A. combining foods with different limiting amino acids to complement each other and provide adequate amounts of all the essential amino acids.
B. combining foods with the same limiting amino acid to increase the amount of that amino acid to an adequate level.
C. increasing portion size of a food with a limiting amino acid so that more of that amino acid is consumed.
D. reducing portion size of complete proteins so that the amount of the limiting amino acid is relatively increased.
Question 2
Animal-derived foods are considered to be more complete protein sources than plant-derived foods because
A. they contain all of the essential amino acids, while plant-derived foods contain no essential amino acids.
B. they contain all of the essential amino acids, while plant-derived foods contain low amounts of one or more of the essential amino acids.
C. they contain all 20 of the amino acids used for protein synthesis in the human body, while plant-derived foods contain only 11 amino acids.
D. they contain only essential amino acids, while plant-derived foods contain only nonessential amino acids.
Major regulatory factors controlling pyruvate dehydrogenase and the citric acid cycle
Chemical similarities between oxidation and synthesis of a fatty acid
Deoxyribonucleic acid (DNA) and Ribonucleic Acid (RNA)
Formation of a peptide bond between two amino acids
Problem
Peptide bond formation between two amino acids, resulting from a dehydration reaction