Use the following table to answer the following question(s) .
Table 1: Cookie parameters with varying fat levels 
Data from Pareyt, Bram, Faisal Talhaoui, Greet Kerckhofs, Kristof Brijs, Hans Goesaert, Martine Wevers, and Jan A.Delcour, "The Role of Sugar and Fat in Sugar-Snap Cookies: Structural and Textural Properties." Journal of Food Engineering 90, 3 (Feb.1, 2009) : 400-408.
-Based on the table above, which of the following statements is correct?
Definitions:
Q1: prepares food for absorption and use by
Q8: Of the four chambers of the human
Q15: An orderly series of steps in which
Q16: Which of the following statements is true
Q24: The internal and external surfaces of the
Q29: List the different types of macromolecules of
Q37: synarthrosis<br>A)movable joint<br>B)immovable joint<br>C)area between two articular cartilages<br>D)partially
Q65: The bond in which bonded atoms share
Q82: Which of the following is a similarity
Q86: Which of the following statements about digestion