What property of melamine led to the inappropriate incorporation of this chemical into pet foods?
A. It is a high-fat molecule and therefore made the pet foods better for the pets' skin.
B. It is a flavor enhancer and therefore made it more likely that pets would consume the food.
C. It is a nitrogen-containing chemical and therefore made the pet foods appear to have a higher protein content.
D. It binds acrylamide and therefore prevents that potential carcinogen from being absorbed.
Question 2
Acrylamide, melamine, and bisphenol A are similar because all three
A. have been used to make pet foods.
B. are bacterial toxins.
C. are produced by heating starchy foods to very high temperatures.
D. are components of food packaging or dishes.
Bartel and Szostak demonstrated chemical selection for RNA molecules that can catalyze phosphoester
Electrical and chemical gradients.
Chemical bonds
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