What is a lactose fermenting E.coli ( LFEC) ?

Why isn't the cooking ofvitamin C-containing foodsappropriate for vitamin Csupply?

Most of the micronutrients are transition elements. What property of the transition elements makes them especially suitable for their roles in the body?

What does it mean when a person is lactose intolerant? Biologically, what causes this? How can it temporarily be treated?

Explain what happens to milk proteins during the formation of yogurt. (HInt: yogurt is made by fermentation of milk by bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophillus. The bacteria convert milk sugar to lactic acid.)

Nonalcoholic fatty liver disease has been linked to a sugary diet. Explain?

What is coenzyme A and why is it important?

do lactose intolerant people produce too much or too little lactase?

Refer to the statements below: 1. An amino acid is considered glucogenic if it has a carbon-containing degradation product that can be used to produce glucose via glycolysis 2. An amino acid is considered ketogenic if it has a carbon-containing degradation product that can be used to produce ketone bodies 3. Amino acids can be both glucogenic and ketogenic None of the statements are correct Only one of the three statements is correct Only two of the three statements are correct All three statements are correct

What are the processes in amino acid metabolism? Does it need the Electron Transport Chain?