3. Why may it be difficult to formulate a ration to satisfy specific amino acid requirements for ruminant animals?

5. What is the function of bile salts in digestion? What organ produces bile salts? 6. Which products of fat hydrolysis would cause a change in pH of the whole milk sample? 7. Why does a person with a low production of stomach HCl have difficulty with protein digestion?

1. Mention two examples of dog foods that are on a "fixed formula diet." 2.

C 20 40 60°C Temperature 5. What is the optimal temperature for the enzyme in graph C? Where does the enzyme in graph C most likely function? 6. Using graph C: a. Explain what happens when hypothermia sets in (when enzymes get too cold!) Percent maximum activity