Question

1. proteins that are altered on exposure to acid or alkaline substances, heat, or agitation are said to be:

denatured
oxidized
fermented
hydrolyzed

1. food sources of phospholipids include all of the following except:

liver
egg yolk
chicken skin
peanuts

Explanation:

For question 71, proteins change their structure and properties when exposed to acid, alkaline, heat, or agitation, and this is called denaturation. Oxidation involves the loss of electrons, fermentation is a metabolic process by microorganisms, and hydrolysis is the breaking - down of a compound by water.
For question 72, liver, egg yolk, and peanuts are good sources of phospholipids. Chicken skin is mainly composed of fats and proteins and is not a significant source of phospholipids.

Answer:

1. Denatured
2. Chicken skin