The quality of a protein depends upon the proportion of: a. ...

[deesands]

The quality of a protein depends upon the proportion of:
 a. essential amino acids present.
  b. essential fatty acids present.
  c. nonessential amino acids present.
  d. nitrogen to give nitrogen equilibrium.
  e. nitrogen to give positive nitrogen balance.

Question 2

Why is it always safer to cook meat quickly after purchasing it and then refrigerate it promptly?

[nmyers]

Answer to Question 1

a

Answer to Question 2

Cooking meat such as chicken at 170 oF will kill all of the harmful bacteria by permanently denaturing their proteins. The bacteria will not be able to grow as a result. If the chicken is promptly refrigerated after cooking it, few harmful bacteria will be able to grow on the meat.