BIOL 1201 Chapter : HUEC 1110 Questions For Class Chap 8 STUDENT

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15 Mar 2019
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Fortified foods lose nutrients more easily during cooking. Adding nutrients to foods may help reduce deficiency diseases. Fortifying food leads to fewer food choices to obtain nutrients. They are required for the proper functioning of enzymes. They bind to the non-protein portion of enzymes. Clear glass bottles keep the milk at a lower temperature. The glass in the bottles interacts with the riboflavin found in milk. The riboflavin in milk can be destroyed by exposure to light. Riboflavin is sensitive to ingredients used in manufacturing clear glass bottles. Corn contains an ingredient that destroys the niacin. The niacin in corn is bound, decreasing its absorption. The pancreas does not secrete enough enzymes to digest the niacin found in corn. The cholesterol in egg yolks destroys the biotin in eggs. Avidin in egg whites binds biotin and prevents its absorption. The fat in raw egg yolks blocks the absorption of biotin. Cooking eggs liberates the bound biotin increasing its bioavailability.

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