
A. Pure proteins are generally tasteless
B. Pure proteins are generally tasteless
C. They cannot be denatured
D. They have colloidal properties
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A. gangliosides
B. cholesterol
C. sphingomyelin
D. acylglycerol
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A. Alanine
B. tryptophan
C. tryrosine
D. Serine
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A. waxes
B. sphingolipids
C. phosphoacylglycerol
D. prostaglandins
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A. Leucine
B. Methionine
C. Proline
D. Lysine
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A. fatty acids
B. amino acids
C. nucleic acids
D. dlycogens
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A. acylglycerol
B. terpenes
C. prostaglandins
D. steroids
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A. hemoglobin
B. cynoglobin
C. Casein
D. albumin
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A. benzene
B. methanol
C. chloroform
D. water
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