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The harvested carrots stored under 30oC (room temperature) changes it weights every
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- The harvested carrots stored under 30oC (room temperature) change it weights everyday. Why? How to solve/minimize this problem?One grape is placed in tap water and another grape is placed in salt water. The change in their mass is measured after a day.The harvested carrots stored under 30oC (room temperature) changes it weights everyday. Why?
- What question could you ask that would help you evaluate the safety and healthfulness of this product? Flavo-bam! with Flavo-Power" tokick-start weght and mescle gain 100% GUARANTEED! O A. How much does it cost? B. What does it taste like? C. How much do I need to take? D. Where canI read the scientific research?The packaging of a gelatin dessert in the USA includes the note: “Do not use fresh or frozen pineapple, kiwi, ginger root, papaya, figs or guava. Gelatin will not set.” Any thoughts on what these foods have in common that the could be a concern?What do you think the additives do? What effect will they have? answer
- Explain how to determine the molarity of a potato. Please write from 3-8 sentences only. (Don’t write too much) thanksYou have been presented with leaf samples with various nutrient deficiency symptoms shown below. (i) Identify missing nutrients of a, b, c, and d based on Figure 2 below. b Maine Organic Farmers and Gardeners Association University of Massachusetts, Amherst d Allotment Garden Cellmax Nutrients Figure 2: Nutrient deficiency symptoms of tomato Where would you expect to find symptoms of nutrient deficiency for mobile and immobile nutrients? Also, determine the mobility of missing nutrients identified in Question 2 b) (i). (ii)Which of the following is correctly matched as a healthier substitute? O Peanut butter instead of Bacon Whole fresh fruits instead of Canned fruits Canola oil instead of hydrogenated margarine O All are correctly matched
- Define the terms essential and bioavailable Give an example of two essential macronutrients List 2 nutrients/chemicals that decrease the bioavailability of iron 2 nutrients/chemicals that decrease the bioavailability of calciumGood sources of beta-carotene include all of the following except winter squash cantaloupe whole grain pasta carrotsPlease asap... Focus on discussing why populations of honey. bees started to decline during the 1940's. Take into account changing crop production practices, end use of products (both honey and corn) and changes to food product manufacturing. Consider why food manufacturers would rather use corn sweeteners to replace honey and or sugar such as cost, availability, ease of use, etc. Hint: watch a slideshow by Dr. Neha Rana, Wet and Dry Milling of Corn.