Brainscape's Knowledge GenomeTM


Top Flashcards (Certified)
All Flashcards

RD Exam > DOMAIN I. Principles of Dietetics > Flashcards

DOMAIN I. Principles of Dietetics Flashcards

(171 cards)

Start Studying
1
Q

CLIMACTERIC FRUITS

A

Ripen after harvesting
Ex: peach, pear, banana, apple, tomato

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

WAYS TO PREVENT ENZYMATIC BROWNING

A
  1. Dip in citrus juice
  2. Add sugar before freezing
  3. Heat to boil
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

HOW MANY ORANGES MAKE A QUART OF JUICE

A

12 ORANGES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

CHLOROPHYLL

A
  1. Insoluble in water
  2. In ACID: olive green, called PHEOPHYTIN
  3. In ALKALINE: bright green, CHLOROPHYLLIN
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

YELLOW, ORANGE PIGMENTS (carotenoids)

A
  1. Insoluble in water
  2. No change in color in acid/base
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

LYCOPENE

A
  1. Gives tomatoes and watermelon their red color
  2. Antioxidant, phytochemical
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

RED, BLUE, PURPLE FLAVONOIDS

A
  1. Called anthocyanins
  2. Water soluble
  3. PH changes affect them greatly
  4. In acid: BRIGHT RED
  5. In alkaline: BLUISH
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

COLORLESS, WHITE, OR YELLOW FLAVONOIDS

A
  1. Called anthoxanthins OR flavones
  2. water soluble
  3. In acid: COLORLESS
  4. In alkaline: YELLOW

ONIONS will turn YELLOW in an aluminum pan.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

PREPARATION SUGGESTIONS FOR CAULIFLOWER

A

Cook for a short time, COVERED

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

PREPARATION OF BROCCOLI IN MICROWAVE

A
  1. The same flavor for less time
  2. Better retention of color and vit C
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

PREPARATION SUGGESTIONS FOR CABBAGE

A
  1. Cook for SHORT time with the lid OFF initially
  2. In large amount of water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

PREPARATION OF POTATOES

A
  1. Contain phenolic compounds, causing color change in peeled potatoes
  2. Green color under skin- when exposed to sunlight during storage
  3. SOLANINE- a natural toxicant
  4. During storage starch changes to sugar
  5. OLD POTATOES: sweeter, cook to a darker brown, softer in texture

Change in TASTE, COLOR, AND TEXTURE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

TVP (TEXTURED VEGETABLE PROTEIN)

A
  1. Textured soy protein
  2. Used as a meat analog/meat extender
  3. Quick to cook, yields more servings, lower meal cost
  4. Adds juiciness d/t water content
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

PREPARATION OF ACIDIC VEGETABLES

A

More time, more water, no LID

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

FROZEN vs FRESH VEGETABLES COOKING TIME

A
  1. Frozen cook faster d/t blanching before freezing
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q 
HOW MANY CUPS IN A #10 CAN?
# IN A CASE?
A

13 CUPS
6 in a CASE

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

SAFE INTERNAL TEMPERATURE OF PORK, BEEF, VEAL, LAMB, STEAKS, ROAST, FISH

A

145’ F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

SAFE INTERNAL TEMPERATURE OF GROUND BEEF, GROUND VEAL, GROUND LAMB

A

160’ F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

SAFE INTERNAL TEMPERATURE OF TURKEY, CHICKEN, DUCK

A

165’ F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

ROASTING TEMPERATURE

A

325’ F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

PINK COLOR IN CURED MEATS IS DUE TO

A

NITRITES

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

TENDER CUTS OF MEAT

A

NEAR BACKBONE - LOIN, SIRLOIN

COOKING METHODS:
DRY HEAT: FRYING, BROILING, GRILLING,

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

TOUGH CUTS OF MEAT

A

BOTTOM ROUND, CHUCK, BRISKET

COOKING METHODS: MOIST HEAT
BRAISING, SIMMERING, STEAMING, STEWING

PAPAIN AND BROMELAIN TENDERIZE MEAT

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

FAT SMOKE POINT IN DECREASING ORDER

A

SAFFLOWER 513’ F

soybean, canola, corn, palm, peanut, sunflower, sesame, olive- 375’ F

Lard 375’ F

Shortening: 365-370’ F (monoglycerides, low smoke point)

Butter: 350’ F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
SURIMI
Purified, frozen minced fish with preservatives, egg white/ starch used in analogs-crab meat
26
GOOD QUALITY INDICATOR FOR EGGS
HIGH PROPORTION OF THICK WHITE
27
EGG YOLK
OIL IN WATER EMULSION MORE PROTEIN THAN EGG WHITE- 17.5 % 11% IN EGG WHITE COLOR DEPENDS ON THE COLOR AND TYPE OF HEN'S FEED
28
EGG NUTRITION VALUE
80 CALORIES 6 g PROTEIN 5 g FAT Vitamins A, D and B2 (riboflavin)
29
GRADING OF EGGS
CANDLING: INFRONT OF A BRIGHT LIGHT TO EVALUATE WHITE THICKNESS, LOCATION AND CONDITION OF THE YOLK
30
EGGS GRADES
AA A B
31
HOW LONG AN EGG COULD BE STORED IN COLD STORAGE
6 MONTHS (29-32' F) FRESH EGG: Has a dull, rough shell and sinks to the bottom of a pan with cold water
32
SYNERESIS
WEEPING Occurs when: - cooking temperature is too high - cooking temperature is too low and the protein is cooked for a long time - results in a tough, watery product EGG PROTEIN COAGULATES AT 62-70' C
33
QUALITY OF CUSTARDS
% SAG HAS TO BE LARGER FOR A GOOD QUALITY
34
WHEY COMPOSITION
LACTOSE, LACTALBUMIN, LACTOGLOBULIN, WATER SOLUBLE VITAMINS, MINERALS
35
MILK PASTEURIZATION TIME AND TEMPERATURE
145' F for 30 MINUTES 160' F for 15 SECONDS
36
FAT CONTENT OF MILK
2% Milk - 1.5-2.25% Low Fat - .5-2% Skim - \< .5 %
37
EVAPORATED MILK
1. 60 % WATER REMOVED 2. BROWN COLOR D/T CARAMELIZATION OF LACTOSE IN CANNING 3. NO LESS THAN 7.9% milk fat
38
SWEETENED CONDENSED MILK
1. CONCENTRATE WHOLE MILK 2. 15-18 % SUCROSE/GLUCOSE
39
WHEN USING BUTTERMILK INSTEAD OF MILK
INCREASE THE BAKING SODA
40
FILLED MILK
SKIM MILK AND VEGETABLE FAT
40
FILLED MILK
SKIM MILK AND VEGETABLE FAT
41
FAT CONTENT IN BUTTER/MARGARINE
80 %
42
FAT CONTENT IN HEAVY CREAM
\> 36%
43
FAT CONTENT IN WHIPPED CREAM
35%
44
FAT CONTENT IN SOUR CREAM
\> 18%
45
FAT CONTENT IN HALF & HALF
NO LESS THAN 10.5 %
46
NAME THE CHEESE WITH THE HIGHEST MOISTURE CONTENT
COTTAGE CHEESE
47
MOISTURE CONTENT OF MOZZARELLA
45-55
48
NAME CHEESE WITH LOWEST MOISTURE CONTENT
SWISS, CHEDDAR, GORGONZOLA, PARMESAN
49
TO PREVENT STRINGY, CURDLED-LOOKING CHEESE PRODUCTS..
COOK AT MODERATE TEMPERATURE FOR SHORT TIME
50
NAME WEAK FLOURS
PASTRY AND CAKE
51
NAME WEAK FLOURS
PASTRY AND CAKE
52
GLUTEN CONTENT IN FLOUR
IN DECREASING ORDER: GRAHAM, WHEAT BREAD FLOUR - 11.8% ALL-PURPOSE - LESS GLUTEN, BLEND OF SOFT AND WEAK FLOUR - 10.5 %
53
NOODLES CONTAIN..
EGG YOLK/SOLIDS
54
HOW TO MODIFY A RECIPE IF BRAN IS ADDED
BRAN DECREASES THE VOLUME OF THE END PRODUCT TO COMPENSATE: INCREASE FLOUR AND LIQUID
55
OLD BAKING POWDER
CAUSES LOSS OF THIAMIN IN BAKED GOODS
56
PROPORTION OF BAKING POWDER TO FLOUR
FOR EVERY CUP ADD 1 1/2 TSP BAKING POWDER
57
EFFECT OF USING TOO MUCH SUGAR IN A PRODUCT
COARSE CELLS, THICK WALLS, SHINY CRUST, CRUMBLY PRODUCT
58
NAME QUICK BREADS AND THEIR CONTENT
MUFFINS, BISCUITS, POPOVERS EGG AND FLOUR
58
NAME QUICK BREADS
MUFFINS, BISCUITS, POPOVERS
59
MUFFIN MIXING METHOD
1. SIFT DRY IINGREDIENTS, STIR THEM ALL TOGETHER 2. MIX WET INGREDIENTS IN A SEPARATE BOWL 3. COMBINE LIQUID WITH DRY INGRADIENTS 4. DO NOT OVERMIX
59
MUFFIN MIXING METHOD
1. SIFT DRY IINGREDIENTS, STIR THEM ALL TOGETHER 2. MIX WET INGREDIENTS IN A SEPARATE BOWL 3. COMBINE LIQUID WITH DRY INGRADIENTS 4. DO NOT OVERMIX
60
A REASON FOR TOUGH AND HEAVY PRODUCT WITH TUNNELS FROM TOP TO BOTTOM
OVERMIXING- LOSS OF CO2
61
A GOOD MUFFIN WILL HAVE
ROUND PEBBLED TOP, SYMMETRICAL SHAPE, NO TUNNELS
62
CAKE MIXING METHOD
1. CREAM FAT WITH SUGAR 2. ADD EGG 3. ADD SIFTED DRY INGREDIENTS IN PORTIONS, ALTERNATING WITH PORTIONS OF MILK
63
WHAT WILL MAKE A CAKE YELLOW
WHOLE EGG
64
WHAT WILL MAKE A CAKE WHITE
EGG WHITES
65
WHAT WILL MAKE A CAKE GOLD
EGG YOLKS
66
ANGEL CAKE
EGG WHITE FOAM
67
SPONGE CAKE
YOLK FOAM AND WHITE FOAM
68
CHIFFON CAKE
LIQUID YOLKS, EGG WHITE FOAM, BAKING POWDER, OIL
69
LIST FOAM CAKES
ANGEL CAKE SPONGE CAKE CHIFFON CAKE
70
EFFECT OF MORE SUGAR IN A PRODUCT
1. LONGER BAKING TIME 2. FALLEN CENTER- SUGAR INCREASES VOLUME, GLUTEN STRANDS SNAP
71
REASON FOR A FALLEN CAKE CENTER
TOO MUCH: 1. SUGAR 2. FAT 3. BAKING POWDER 4. OVEN TEMP TOO LOW 5. INADEQUATE MIXING 6. OPEN DOOR DURING EARLY BAKING
72
A CAKE IS TOUGH WITH DRY CRUMB BECAUSE
TOO MUCH 1. FLOUR OR EGG 2. MIXING 3. TOO LITTLE FAT 4. TOO LITTLE SUGAR 5. OVERBAKING
73
YOUR CAKE HAS A COARSE TEXTURE DUE TO
1. TOO MUCH BAKING POWDER 2. TOO MUCH SUGAR 3. LOW OVEN TEMP 4. INADEQUATE MIXING
74
CAKE HAS POOR VOLUME WHEN
1. TOO LITTLE BAKING POWDER 2. IMPROPER LEVEL OF SUGAR/FAT
75
WHEN SUBSTITUTING BUTTER FOR LARD
USE MORE BUTTER - 80% FAT IN BUTTER
76
PASTRY CONTENT AND COOKING TEMPERATURE
1. FLOUR, FAT, LIQUID, SALT 2. 425-450' F FOR 10-15 MINUTES
77
COOKIES CONTENT
MODIFIED SHORTENED CAKE HIGHER IN FAT LOWER IN SUGAR AND LIQUID
78
STRAIGHT DOUGH METHOD
ALL INGREDIENTS ADDED BEFORE DOUGH RISES
79
SPONGE DOUGH METHOD
1. LIQUID + YEAST + A LITTLE FLOUR ARE FERMENTED FOR SEVERAL HOURS 2. ADD SUGAR, SALT, FAT, THE REST OF THE FLOUR 3. KNEAD
80
WHEN BAKING AT HIGH ALTITUDES
1. GAS EXPANDS FASTER, STEAM FOAMS EARLIER 2. DECREASE BAKING POWDER 3. INCREASE LIQUID AMOUNT 4. LONGER COOKING TIME THE TEMP OF BOILING WATER IS LOWER COOK AT LOWER TEMPERATURE, FOR LONGER TIME
81
THICKENING ABILITY OF STARCHES FROM MOST EFFECTIVE TO LEAST EFFECTIVE
Potato, waxy corn, waxy rice, waxy sorghum, tapioca, wheat
82
GELATINIZATION OF STARCHES
WHEN HEATED IN WATER STARCH MOLECULES SWELL
83
RETROGRADATION
AMYLOSE AND AMYLOPECTING REFORM AGAIN AFTER COOLING DOWN OF A PRODUCT, MAKING THE PRODUT HARDER
84
HOW TO PREVENT LUMPS IN A GRAVY
MIX STARCH WITH FAT, COLD LIQUID, OR SUGAR
85
WHAT IS THE REASON FOR A GRAINY AND STARCHY TASTING SAUCE
UNCOOKED FLOUR
86
THE PROCESS BY WHICH THE WATER CONTENT OF A VEGETABLE IS REPLACED BY A CONCENTRATED SALT SOLUTION
DIFFISION
87
WHICH INGREDIANT HAS TO BE ADJUSTED IF A CAKE HAS A CRUNCHY CRUST AND COMPACT MOIST TEXTURE
SUGAR
88
CELLULAR OXIDATION END PRODUCTS
WATER, CO2, ENERGY
89
NAME CHO IN DECREASING ORDER FOR SWEETNESS
FRUCTOSE INVERTED SUGAR SUCROSE GLUCOSE SORBITOL
90
GROWTH IS INHIBITED IF THE ONLY PROTEIN SOURCE IS GELATIN BACAUSE
GELATIN LACKS TRYPTOPHAN LOW IN LYSINE AND METHIONINE
91
FAT YIELDS MORE ENERGY THAN CHO DUE TO
MORE C AND H IN RELATION TO OXYGEN
92
MINERALS INVOLVED IN CHO METABOLISM
CHROMIUM AND ZINC
93
TO PREVENT FROZEN GRAVY FROM SEPARATING AFTER THAWING
USE MODIFIED STARCH
94
IRREVERSIBLE REACTION
PYRUVIC ACID INTO ACETYL COA
95
THIAMIN DEFICIENCY
LEADS TO INCREASED PYRUVATE LEVELS
96
WATER SOLUBLE VITAMIN COENZYME IN THE SYNTHESIS OF FATTY ACIDS
BIOTIN
97
PANCREAS SECRETES THE FOLLOWING ENZYMES
AMYLASE, LIPASE, CHOLESTEROL ESTERASE, TRYPSIN, CHYMOTRYPSIN
98
NADPH
ESSENTIAL IN FATTY ACIDS SYNTHESIS
99
FOR THE CONVERSION OF PYRUVIC ACID TO ACETATE ARE NEEDED
B VITAMINS 1,2,3,5 + Mg
100
AMINO ACIDS IN PARENTERAL SOLUTION
TRYPTOPHAN, PHENYLALANINE, THREONINE, ISOLEUCINE
101
HORMONE INHIBITING GLUCONEOGENESIS
INSULIN
102
ROLE OF VITAMIN A
TISSUE AND SKIN DEVELOPMENT
103
SPECIFIC GRAVITY
NEEDED FOR CONVERSION OF WEIGHT INTO VOLUME
104
TANNINS TASTE IS
TART
105
SATURATED FAT IS REPLACED WITH LINOLEIC ACID. WHAT IS THE RESULT?
TOTAL CHOLESTEROL + HDL DECREASE
106
THE HIGHEST IN MUFAS OIL IS..
OLIVE OIL
107
HIGHEST IN SATURATED FAT OIL IS..
COCONUT OIL
108
METABOLIC ACIDOSIS MAY RESULT DUE TO
DECREASED BICARBONATE RETENTION
109
DRY HEAT COOKING IS RECOMMENDED FOR
MEAT NEAR THE BACKBONE
110
CONTINUOUS METHOD OF BREAD-MAKING
DOES NOT DEPEND ON THE TIME FOR RISING OF THE DOUGH AS MUCH
111
'USDA GRADED' IS USED TO
SPECIFY THE QUALITY OF THE MEAT
112
LEAST SATURATED FAT IS IN
EVAPORATED SKIM MILK
113
TOO MUCH BAKING POWDER OR SUGAR
WILL GIVE A CAKE A COARSE TEXTURE
114
COOK CABBAGE IN
LARGE AMOUNT OF WATER
115
OILS THAT CAN BE WINTERIZED
CORN
116
RECOMMEND THE FOLLOWING FOODS TO A PATIENT IF HE NEEDS TO INCREASE HIS POTASSIUM LEVELS
GRILLED CHEESE, TOMATO SANDWICH, STRAWBERRIES
117
IF YOU CONSUME DOUBLE THE RECOMMENDED AMOUNT OF PROTEIN, WHICH NUTRITIENT HAS TO INCREASE
B6 (PYRIDOXINE)
118
MOST SIGNIFICANCE WILL HAVE THE FOLLOWING P VALUE
\< 0.00004
119
A PATIENT NEEDS TO LOWER HIS PHOSPORUS LEVELS, YOU RECOMMEND REDUCING THE CONSUMPTION OF..
YOGURT
120
WHAT COULD BE THE CAUSE OF A 5-MONTH OLD BABY TO BE DIAGNOSED WITH SALMONELLA?
CONSUMPTION OF TABLE FOODS
121
TYPE OF FATTY ACIDS IN BUTTER
FROM THE LEAST to the HIGHEST amount PUFA, MUFA, SAT (the most)
122
LIST THE FATTY ACIDS IN MARGARINE IN ORDER OF DECREASING AMOUNT
PUFA, MUFA, SAT
123
WHAT WILL YOU ADVISE YOUR PATIENT IF HE IS TAKING DICUMAROL?
AVOID INCREASING SPINACH (FOODS HIGH IN K) *THIS IS AN ANTICOAGULANT*
124
WHEN EARLY SIGNS OF XEROPHTALMIA, YOU RECOMMEND
LIVER, MILK, EGGS
125
THE SCHILLING TEST
ALSO KNOWN AS VITAMIN B12 (CYANOCOBALAMIN) ABSORPTION TEST
126
NAME THE MINERAL ABSORBED THROUGH THE IINTESTINES AND TRANSPORTED WITH CERULOPLASMIN
COPPER
127
A PATIENT IS ON A LOW- SODIUM DIET, YOU RECOMMEND HE AVOIDS..
TURKEY ROLL
128
EXCESS CAFFEINE CAUSES
INSOMNIA
129
1 G NA HAS
43 meq NA= 23 meq 1000/23=43
130
WHEN COOKING PORK HOW CAN YOU PRESERVE THIAMIN
COOK IT TO 145' F AT 325' F
131
VITAMIN NEEDED WITH EXCESS INTAKE OF CHO
THIAMIN
132
CHANGES IN OLD POTATES
TASTE, APPEARANCE AND TEXTURE
133
WHEN BRAN IS ADDED TO A DOUGH
INCREASE THE AMOUNT OF FLOUR AND LIQUID
134
PANCREAS SECRETES
AMYLASE
135
MAIN FUNCTION OF WATER IN THE BODY
CELL METABOLISM ENVIRONMENT
136
VEGAN NEEDS A SUPPLEMETATION OF
ZINC
137
SUBSTITUTING BUTTER FOR LARD
MORE BUTTER IS NEEDED
138
WHEY
MUST BE REDUCED BEFORE TRANSPORTED FOR ABSORPTION
139
ADDING BRAN TO BREAD
DECREASES VOLUME
140
THE RESULT OF NOT USING CREAM OF TARTAR WHEN MAKING ANGEL FOOD CAKE
A YELLOWY CAKE
141
TOO MUCH SODA IN AN ANGEL FOOD CAKE WILL RESULT IN
YELLOWY CAKE
142
BEST TEMPERATURE FOR COOKING A ROAST
325' F
143
WHEN COMPARING THE PREVALENCE OF A DISEASE YOU WILL USE
DESCRIPTIVE RESEARCH
144
US.No 1
A GRADE FOR FRESH PRODUCE
145
US. No 1
GRADE FOR FRESH PRODUCE
146
THE FLOUR WITH THE MOST STARCH IS
CAKE FLOUR
147
IF R VALUE IS GREATER THAN 1
INVALID RESULT
148
EGG STABILIZER
ACID
149
IF BROCCOLI TURN OLIVE GREEN DURING HOT HOLDING
LEMON JUICE (ACID) IS THE CAUSE
150
LACTATE IN CORI CYCLE IS CONVERTED TO
PYRUVATE
151
NORMAL SALINE HAS
154 mEq Na/L
152
Storage time of eggs in a fridge at 40' F
3 WEEKS
153
CERULOPLASMIN IS AFFECTED BY
WILSON'S DISEASE
154
DEHYDRATION OF A PERSON WITH EDEMA MAY BE DUE TO
FLUID RETENTION IN THE EXTRACELLULAR SPACE
155
OMEGA- 3 IS SUBSTITUTED FOR SATURATED FATTY ACIDS IN THE DIET
LITTLE CHANGE IN TOTAL CHOLESTEROL LOWER TRIGLYCERIDES
156
SAFFLOWER OIL
WHEN SUBSTITUTED FOR SATURATED FATS IN THE DIET WILL DECREASE TOTAL AND HDL CHOLESTEROL
157
BEST WAY FOR LEMON MERINGUE STORAGE
REFRIGERATION
158
A CHILD AT THE 95th PERCENTILE IS CLASSIFIED AS
OBESE
159
85th percentile CLASSIFICATION FOR A CHILD
OVERWEIGHT
160
EXTINCTION
NO REINFORCEMENT AFTER UNDESIRBLE BEHAVIOR
161
PRIOR TO TEACHING A CLASS ON NUTRITION
ASSESS THE CURRENT KNOWLEDGE OF STUDENTS
162
BEST TO EVALUATE LONG TERM NUTRITION IN CHILDREN
USE HEIGHT FOR AGE
163
USE ANOVA
WHEN SEVERAL PRODUCTS COMPETE AGAINST ONE ANOTHER
164
FOCUS GROUP
CONTRIBUTES ATTITUDINAL DATA
165
BREAST MILK IS
LOWER IN PROTEIN, HIGHER IN FAT AND CHO THAN MILK
166
REE ESTIMATION IN NORMAL WEIGHT AND OBESE PATIENTS
USE Mifflin St. Jeor
167
TO ESTIMATE ENERGY NEEDS IN CRITICALLY ILL
INDIRECT CALORIMETRY IS RECOMMENDED
168
ABSORPTION OF WATER SOLUBLE NITRIENTS
CARRIER-FACILITATED PASSIVE DIFFUSION

RD Exam (9 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions