Answer:
B. Linoleic acid
Explanation:
Linoleic acid was discovered by chance in 1978 by Michael W. Pariza at the University of Wisconsin looking for mutagene formations in meat during cooking. It is called a conjugated linoleic acid (CLA) to a family of several isomers of linoleic acid (at least 13 are known), which are very common in vegetable oils (corn oil, soybean oil, sunflower oil, etc. ) and in animal fat.
The conjugated linoleic acid is formed by several types of fatty acids, all of them different in their chemical structure. CLAs are a “trans” fat that is not harmful to health, but instead is beneficial
Natural Sources of Conjugated Linoleic Acid
The main natural sources of conjugated linoleic acid in food are:
Beef
Butter
cheese
Lamb
Homogenized milk
Yogurt
Answer:
0.26 ml
Explanation:
d = m/V
=> V = m/d = 15.2/58 = 0.26 ml
Answer:
53 cm³
Explanation:
When the student used dilute sulfuric acid, the reaction was complete after 60 s, because no more hydrogen was formed in the next 10 s.
The reaction would go faster if the student used a more concentrated acid, but 53 cm³ of hydrogen is the most that would form.
The answer is:
2.5 moles
The explanation:
when avogadro's number = 6.02 * 10^23
and when 1 mole of the sample will give → 6.02*10^23 atoms
So, ??? mole of the sample will give→ 1.52 x 10^24 atoms
∴ number of moles = (1.52 X 10^24) * 1 mole / (6.02X10^23)
= 2.5 moles
Muscle tissue
Explanation: Muscle tissue is a soft tissue that makes up most of the tissues in the muscles of the human muscular system. It is the only type of tissue that has cells with the ability to contract. Skeletal muscle tissue is attached to bones by tendons.
