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1. The sarcoplasmic proteins include :

Choose an answer collagen and elastincollagen and hemoglobinmyoglobinactin and tropomyosinactinin 

2. Edible fats may be subjected to:

Choose an answer hydrogenationbleachingfractional crystallizationfat splittinga and c 

3. The components of connective tissue include:

Choose an answer ground substanceprotein fibersseveral cell typesadipocytesall of the above 

4. The area of the cytoplasm in which myofibrils are embedded

 Choose an answer transverse tubulessarcolemmareticular fiberssarcoplasmendoplasm 

5. Which of the following amino acids is the most abundant in beef skeletal muscle actin?

Choose an answer tryptophantyrosinealaninglutamic acidserine 

6. Beef tallow contains which ofthe following fatty acids?

Choose an answer butyric acidpalmitic and myristoleic acidsoleiclinolenicNone  of the above 

7. Which type of maturity is most closely associated with the biological changes in
body tissue as a function of aging?

Choose an answer sexualcompositionalsociologicalchronologicalphysiological 

8. Because of its low thermal conductivity, fat retards heat transfer. Which of the following USDA quality grades
could endure higher external cooking temperatures?

Choose an answer primeselectstandardchoiceutility 

9. Electrical stimulation to prevent cold shortening does what of the following?

Choose an answer improves appearanceincrease tendernessdecrease marblingdecrease elastinnone of the above 

10. The thick filaments are composed of

 Choose an answer actinmyosinboth of the abovetropocollagennone of the above