Chlorophyll alkaline - Study guides, Class notes & Summaries
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Biology: The Core 3rd Edition Exam Questions and 100% Correct Answers| Eric J. Simon
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Biology: The Core 3rd Edition Exam Questions and 100% Correct Answers| Eric J. Simon 
The Test Bank for Biology: The Core, 3rd Edition by Eric J. Simon is a comprehensive study tool designed to aid in the understanding of fundamental concepts in biology. It contains a series of questions and answers that align with th...
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All Domains Jean Inman: Questions With Explanations Of Answers 2023
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All Domains Jean Inman: Questions With Explanations Of Answers 2023 
Which amino acids must be present in a parenteral solution? 
a. valine, leucine, glycine, alanine 
b. tryptophan, phenylalanine, threonine, isoleucine 
c. phenylalanine, methionine, arginine, tyrosine 
d. lysine, glutamic acid, alanine, glycine Correct Ans - b. tryptophan, phenylalanine, threonine, isoleucine 
 
A parenteral solution requires adequate supplementation of all essential amino acids. 
Essential amin...
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ISA Certified Arborist Exam Complete Winter 2023 A+ Guide.
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ISA Certified Arborist Exam Complete 
Winter 2023 A+ Guide. 
Chlorophyll (Correct Answer) - Makes the color or the 
leaves green so photosynthesis can take place 
Transpiration (Correct Answer) - loss of water vapor 
from leaves 
Bark (Correct Answer) - protects branches & trunk of 
tree from injury 
Excurrent Growth (Correct Answer) - Orientation of 
growth in external cell 
M.A.D.HORSE (Correct Answer) - Opposite leaf arrangement 
MAPLE 
ASH 
DOGWOOD 
HORSECHESTNUT 
pH (Correct Answer) - Measu...
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RD Exam: Jean Inman Study Guide Domain 1, Part 1 | 100% Correct Answers | Verified | Latest 2024 Version
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Fruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles 
What accelerates the ripening of fruits during storage? - ethylene gas 
chlorophyll + acid/heat = - pheophytin 
Chlorophyll + alkaline = - chlorophyllin 
T/F: lycopene is considered and antioxidant and a phytochemical - true 
alkaline and acidic solutions have _________ effect on fruits and veggies with a yellow or orange 
pigments - little 
when should berries and mushrooms be washed? - JUST before servin...
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RD Exam Prep: Domain 1 Topic A Questions and Answers 100% Pass
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RD Exam Prep: Domain 1 Topic A 
Questions and Answers 100% Pass 
Water - Answer- Boiling point: 212 degrees F at sea level. Drops 1 degree F for every 
500 foot increase in altitude. 
Freezing point: 32 degrees F. The addition of salt or sugar lowers the freezing point of 
water. Salt lowers the freezing point 2x as much as sugar. 
Water Activity (WA): Foods with higher WA levels are more likely to spoil. Fresh foods 
like milk, meats, and veggies have a WA level of 0.95-1.0 
Water makes these c...
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RD Exam Prep: Domain 1 Topic A Questions and Answers 100% Pass
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RD Exam Prep: Domain 1 Topic A 
Questions and Answers 100% Pass 
Water - Answer- Boiling point: 212 degrees F at sea level. Drops 1 degree F for every 
500 foot increase in altitude. 
Freezing point: 32 degrees F. The addition of salt or sugar lowers the freezing point of 
water. Salt lowers the freezing point 2x as much as sugar. 
Water Activity (WA): Foods with higher WA levels are more likely to spoil. Fresh foods 
like milk, meats, and veggies have a WA level of 0.95-1.0 
Water makes these c...
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Jean Inman Domain 1 Exam Questions With Correct Verified Solutions
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Jean Inman Domain 1 Exam Questions With Correct Verified Solutions 
 
composition of *fruits and vegetables* - ANS *75-93%* water 
carbohydrates (digestible and indigestible) 
some minerals (calcium in oranges/greens) 
vitamins C, A and some B 
 
*crispness* (state of turgor) is due to - ANS *osmotic pressure* of water-filled vacuoles 
 
with *age*, fruits and vegetables *increase* in ____ and ___ - ANS *hemicellulose* and *lignin* 
 
___ is the *LIMITING amino acid* in *soybeans* -...
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Jean Inman Domain 1 (Rd Exam) Questions And Answers 2024
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% of water/carbs in fruits and vegetables - 75-93% 
 
Vitamin and minerals in fruits/vegetables - Calcium, vitamin A, C, sometimes B 
 
Tugor - Crispiness of vegetables due to osmotic pressure of water filled vacuoles 
 
Lignin - Non CHO substance not very softened by cooking; woody part of vegetables 
 
Methionine - Limiting protein in soybeans 
 
Protein concentrates - >70% protein 
 
Protein isolates - >90% protein 
 
TVP - Textured vegetable protein, soy protein adds juiciness bc of wa...
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Jean Inman Domain 1 Missed Questions | 100% Correct Answers | Verified | Latest 2024 Version
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What is the process by which water content of a vegetable is replaced by a concentrated salt solution? 
a. gelling 
b. osmosis 
c. diffusion 
d. retrogradation - c 
Why do egg whites beat more easily at room temperature? 
a. the pH is increased 
b. the protein is denatured 
c. the surface tension is lower 
d. the surface tension is higher - c 
Which pigment does not change color in an acid or an alkaline solution? 
a. anthocyanin 
b. chlorophyll 
c. carotenoid 
d. flavones - c 
Carbohydrates lis...
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Jean Inman Domain 1 RD Exam Questions and Answers
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Jean Inman Domain 1 RD Exam 
Questions and Answers 
composition of fruits and vegetables - Answer- 75-93% water 
carbohydrates (digestible and indigestible) 
some minerals (calcium in oranges/greens) 
vitamins C, A and some B 
crispness (state of turgor) is due to - Answer- osmotic pressure of water-filled vacuoles 
with age, fruits and vegetables increase in ____ and ___ - Answer- hemicellulose and 
lignin 
___ is the limiting amino acid in soybeans - Answer- methionine 
protein concentrates ar...
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Jean Inman Domain 1. Study With The Most Recent And Verified Exam Questions With Accurate Answers.
- Exam (elaborations) • 127 pages • 2024
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Jean Inman Domain 1. Study With The 
Most Recent And Verified Exam 
Questions With Accurate Answers. 
Composition of *fruits and vegetables* - answer*75-93%* water 
carbohydrates (digestible and indigestible) 
some minerals (calcium in oranges/greens) 
vitamins C, A and some B 
*crispness* (state of turgor) is due to - answer*osmotic pressure* of water-filled vacuoles 
with *age*, fruits and vegetables *increase* in ____ and ___ - answer*hemicellulose* and 
*lignin* 
___ is the *LIMITING amino a...
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