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  1. C

    explore the nutrition quality of a few sources of protein?

    1. Whole milk, 1 cup (page H-30) 2. Fat free (skim) milk, 1 cup (page H-30) 3. Mixed nuts, dry roasted, ¼ cup (page H-24) 4. Boiled lentils, ½ cup (page H-18) 5. Tofu, firm 3 ounces (page H-22) 6. Hard boiled egg, 1 (page H-34) 7. Tuna, light, canned in water, drained, 2 ounces (page H-36)...
  2. C

    question about chemistry?

    Is the titration technique limited to acid/base reactions?
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