Which of the following is a characteristic of fish consumption?
a. Fish is a good source of iron
b. Fatty fish contain the highest amounts of omega-3 fatty acids
c. The minimum intake to gain any benefit is 3 servings per week
d. Even fried fish from fast-food restaurants provide a favorable balance of omega-6 and omega-3 fats
Question 2
What is the force that moves water into a space where a solute is more concentrated?
a. Buffer action b. Osmotic pressure
c. Permeable selectivity d. Electrolyte imbalance
Generalized body plan of a bony fish
Osmoregulation by marine fish and saltwater mosquitoes.
Source Regions
Vegetable oils are good sources of essential fatty acids
Kidney beans, steak, and iron-fortified bread and cereal are good sources of iron
British Iron Production, 1600–1870