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.Calcium homeostasis is regulated by(a) ACTH and TRH(b) TRH and PTH(c) PTH and Calcitonin(d) Calcitonin and TRH2. Which is an essential component of a balanced diet? I(a) Oleic acid(b) Palmitic acid(c) Trans-linoleic acid(d) Cis-linoleic acid3. Water activity required for microbial growth can be reduced in foods by(a) adding ice(b) adding solutes(c) adding acid(d) adding alkali4. Aflatoxin resulting from spoilage of cereals and nuts is a(a) neurotoxin(b) enterotoxin(c) hepatotoxin(d) endotoxin5. The holding temperature for frozen desserts is(a) -13°Cto-9°C(b) -8° C to -8° C(c) -4°C to - 0°C(d) O°C to 4°C ",

Question

.Calcium homeostasis is regulated by(a) ACTH and TRH(b) TRH and PTH(c) PTH and Calcitonin(d) Calcitonin and TRH2. Which is an essential component of a balanced diet? I(a) Oleic acid(b) Palmitic acid(c) Trans-linoleic acid(d) Cis-linoleic acid3. Water activity required for microbial growth can be reduced in foods by(a) adding ice(b) adding solutes(c) adding acid(d) adding alkali4. Aflatoxin resulting from spoilage of cereals and nuts is a(a) neurotoxin(b) enterotoxin(c) hepatotoxin(d) endotoxin5. The holding temperature for frozen desserts is(a) -13°Cto-9°C(b) -8° C to -8° C(c) -4°C to - 0°C(d) O°C to 4°C ",

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Solution

  1. Calcium homeostasis is regulated by (c) PTH and Calcitonin.
  2. An essential component of a balanced diet is (d) Cis-linoleic acid.
  3. Water activity required for microbial growth can be reduced in foods by (b) adding solutes.
  4. Aflatoxin resulting from spoilage of cereals and nuts is a (c) hepatotoxin.
  5. The holding temperature for frozen desserts is (a) -13°C to -9°C.

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