The First System of Approximating the Value of a Food

question 3

Multiple Choice

The first system of approximating the value of a food for nutritional purposes became known as _____.

• A)spectrophotomety
• B)liquid chromatography
• C)gas chromatography
• D)proximate analysis

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Definitions:

Reasoning

The process of forming conclusions, judgments, or inferences from facts or premises.

Kale

A dark, leafy green vegetable, rich in vitamins and minerals, often used in salads, smoothies, and as a cooked side dish.

Stereotype

A widely held but fixed and oversimplified image or idea of a particular type of person or thing.

Accounting Major

A field of study focused on the principles and techniques of preparing, maintaining, and analyzing financial records and transactions.