Which of the Following Would Be Least Effective at Preventing

question 122

Multiple Choice

Which of the following would be least effective at preventing oxidation of the polyunsaturated fatty acids in processed foods?

• A)Refrigeration
• B)Addition of BHT
• C)Partial hydrogenation
• D)Addition of phosphorus

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Definitions:

Encoding Failure

A situation in which information does not enter the brain's long-term memory and is thus forgotten.

Sensory Memory

The shortest-term element of memory that allows individuals to retain impressions of sensory information after the original stimuli have ended.

Storage

The act of maintaining and holding information in the brain for future retrieval.

Retroactive Interference

A phenomenon where newly learned information interferes with the recall of previously learned information.