41) Which of the following an example of a nerve : 1201304.
41) Which of the following is an example of a nerve toxin?
42) The U.S. Department of Agriculture regulates which of the following farming standards in the United States?
43) Which of the following is NOT a good explanation of why children are more sensitive to pesticides than adults?
A) Children’s internal organs are not fully developed.
B) Children consume more food per unit weight than adults.
C) Children may not be able to excrete pesticide residue as effectively as adults.
D) Pesticides increase nutrient absorption in children.
44) Why is rBGH given to many U.S. dairy cows?
A) to prevent the growth of microbes in the cows’ milk
B) to improve the nutritional quality of the cows’ milk
C) to strengthen the cows’ immune systems
D) to increase milk production without increasing feed
45) Which of the following is NOT a characteristic of a foodborne illness?
A) an illness caused by an allergic reaction to a food
B) an illness caused by ingesting a food with bacteria or other infectious agent
C) illness caused by ingesting a water-borne microorganism
D) illness caused by ingesting food or water containing a toxic substance
46) Microorganisms that benefit from and harm their hosts are called
47) Microorganisms that lack a true nucleus and have a chemical called peptidoglycan in their cells walls are called
48) Which of the following are chemicals added to food to help prevent or slow spoilage?
49) Which of the following are substances intentionally put in food to enhance appearance, palatability, safety, and/or quality?
A) recombinant genes
B) persistent organic pollutants (POPs)
D) food additives
50) Which of the following is an infectious protein that can lead to mad cow disease?
A) a bacterium
B) a virus
C) a prion
D) a toxin
51) The mycotoxin associated with peanuts is
52) The two primary types of toxins associated with foodborne illness affect the
A) nervous system and gastrointestinal system.
B) skeletal system and respiratory system.
C) lymph and tendons.
D) skin and joints.
53) Potatoes that have turned green likely contain the toxin
54) Perishable foods should be refrigerated or frozen within
A) one day.
B) two days.
C) one hour.
D) two hours.
55) Salt preserves food by drawing water out of the cells through a process called