Answer:
histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine
Explanation:
Carlos is correct because produce can go longer without cooler temperatures (think of farmer markets the produce is out all day ) but meat and poultry can get spoiled faster
Somebody who is charismatic and very social
Hydrogenation of vegetable oils and animal fats is a standard industrial procedure. The more saturated a fat is, the longer its shelf-life. Why? Because a site of unsaturation, an olefinic bond, is potentially a reactive site that can be oxidized.
Of course, these days we are sold on the benefits of unsaturated fats. A priori, an unsaturated fat will yield less energy upon combustion, and the <span>C=C</span> double bond is harder to metabolize than <span>C−H</span> bonds.
