Answer to Question 1
(Some students may argue that butter should be included with the other milk products because it is physically churned from milk. A reasonable answer like that could be considered.)
Milk products go by different names that reflect their varying fat contents. A cup of homogenized whole milk contains the protein and carbohydrate of fat-free milk, but in addition it contains about 80 extra kcalories from butterfat, a solid fat. A cup of reduced-fat (2 percent fat) milk falls between whole milk and fat-free, with 45 kcalories from fat. Cream and butter do not appear in the milk and milk products group. Milk and yogurt are rich in calcium and protein, but cream and butter are not. Cream and butter are solid fats, as are whipped cream, sour cream, and cream cheese. Other cheeses, grouped with milk products, vary in their fat contents and are major contributors of saturated fat in people's diets.
Answer to Question 2
e
Distribution of bonding and outer nonbonding electrons in the peptide group
The human eye, a product of 600 million years of evolution (Lamb, Collin, & Pugh, 2007).
Hydrophilic Group
Importance of Considering Gestalt Principles in Product Design
Group of Bees
Self-splicing of group I introns