Answer to Question 1
B
Answer to Question 2
Eggs and egg proteins are common ingredients in many recipes and processed foods. People with egg allergy should avoid eggs from all birds to prevent cross-reactivity. Because vaccines for influenza, rabies, and yellow fever are prepared using egg embryos, people with egg allergies need to check with their physicians before being vaccinated. Milk and the proteins derived from milk are common ingredients in many prepared and packaged foods. In addition, individuals with milk allergies need to avoid milk from all animals because of the potential for cross-reactivity. Obtaining sufficient calcium and vitamin D from nonmilk sources may be difficult, and supplementation is often warranted. A milk allergy may be difficult to differentiate from lactose intolerance because both conditions can produce gastrointestinal symptoms.
Some people with peanut allergies have severe reactions, including anaphylaxis, to even the smallest quantities of peanuts. Although peanut allergy is not necessarily associated with other nut allergies, patients may be advised to avoid all nuts (and seeds, such as sunflower seeds) because of potential contamination from food-processing equipment. People with peanut allergies may also react to lupine flour (produced from seeds of the lupine plant), which is sometimes used as a wheat flour additive in Europe and Australia.
Mechanisms of Action of Antiseizure Drugs
Reduction of a ribonucleoside diphosphate by rNDP reductase
Eating a variety of foods from all food groups is the best strategy to meet your daily mineral needs
Nesting Sites: A Limiting Factor
Checkpoint Genes in Action
Translation Termination Factor Homologs