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
Structure of fish gills.
Butterfly fish
Results from sequential study of two cohorts tested at three ages and at three different points in t
Iron-deficient red blood cells.
The geometry of iron coordination in oxymyoglobin
Most Canadian seniors rated their health as good to excellent.