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
Cartilaginous fish
Dinoflagellates of the supergroup Alveolata and their characteristic alveoli.
Osmoregulation by freshwater fish and mosquitoes.
Lampreys (sometimes also called lamprey eels) are a family of jawless fish
Iron-deficient red blood cells.