1.
(5.0K) In Figure 35-1, which part has the lowest pH? SC.F.1.4.1 A) A B) D C) B D) C 2.
(5.0K) Which of the main nutrients is most represented in the food groups shown in Figure 35-2?A) proteins B) vitamins C) carbohydrates D) fats 3.
(5.0K) What is likely to have triggered hormone production shown in Figure 35-3? SC.F.1.4.1, SC.F.1.4.6, SC.F.1.4.7, SC.F.1.4.8 A) the presence of the body chemical B) a total lack of the body chemical C) an increase in the body chemical D) a decrease in the body chemical 4.
(5.0K) What is not easily accounted for in Figure 35-2?A) oils B) water C) proteins D) sugar 5.
(5.0K) In Figure 35-1, where is bile produced? SC.F.1.4.2 A) C B) D C) A D) B 6.
(5.0K) In Figure 35-1, where is stomach acid neutralized? SC.F.1.4.1, SC.F.1.4.2 A) A B) D C) B D) C 7.
(5.0K) What type of system is shown in Figure 35-3? SC.F.1.4.1, SC.F.1.4.6, SC.F.1.4.7, SC.F.1.4.8 A) anti feedback B) negative feedback C) positive feedback D) reverse feedback 8.
(5.0K) In Figure 35-1, where does digestion first take place? SC.F.1.4.1, SC.F.1.4.2 A) A B) B C) D D) C 9.
(5.0K) Which of the main nutrients is least represented in the food groups shown in Figure 35-2?A) proteins B) fats C) vitamins D) carbohydrates 10.
(5.0K) In Figure 35-1, when does food normally cease being liquid? SC.F.1.4.1, SC.F.1.4.2 A) B B) A C) D D) C