The proteins that inactivate foreign bacteria and viruses to help prevent infect
ID: 3478676 • Letter: T
Question
The proteins that inactivate foreign bacteria and viruses to help prevent infections are called? Enzymes, hormones, collagen, antibodies?A vegan diet may be low in ? Vitamin B12, iron, calcium, all the above?
Why are nuts a heart healthy food? They are rich in antioxidants, most nuts are good sources of monounsaturated fatty acids, they contain no cholesterol, all the above???
Cooking an egg destroys its physiological property by??? Denaturation, emulsification, esterification, detoxification???? The proteins that inactivate foreign bacteria and viruses to help prevent infections are called? Enzymes, hormones, collagen, antibodies?
A vegan diet may be low in ? Vitamin B12, iron, calcium, all the above?
Why are nuts a heart healthy food? They are rich in antioxidants, most nuts are good sources of monounsaturated fatty acids, they contain no cholesterol, all the above???
Cooking an egg destroys its physiological property by??? Denaturation, emulsification, esterification, detoxification????
A vegan diet may be low in ? Vitamin B12, iron, calcium, all the above?
Why are nuts a heart healthy food? They are rich in antioxidants, most nuts are good sources of monounsaturated fatty acids, they contain no cholesterol, all the above???
Cooking an egg destroys its physiological property by??? Denaturation, emulsification, esterification, detoxification????
Explanation / Answer
1. The answer is: antibodies
Antibodies are those type of proteins that are involved in providing immunity against bacteria and viruses.
2. The answer is: Vitamin B 12.
A vegan diet may be low in Vitamin B-12 because vitamin B-12 is mostly found in animal products.
3. The answer is: most nuts are good sources of monounsaturated fatty acids
Nuts like almonds, peanuts and pistachios are very good sources of monounsaturated fatty acids.
4. The answer is: denaturation.
Cooking an egg destroys its physiological property by denaturation. High heat denatures the egg protein, albumin.
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