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【Daily Question No. 10】October 23, 2015: +2 wealth for participation, +3 wealth for a correct answer

2015-10-23View Original

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This post was last edited by dlutyj on 2015-10-24 at 09:09. To boost activity in the food section, a daily question challenge is now in effect: participants earn +2 wealth points, and those who answer correctly receive an additional +3 wealth points. This initiative aims to enliven the atmosphere of this section, spread basic knowledge about food, and offer rewards in the form of wealth points to users. To evaluate the nutritional value of food proteins, one should consider (D) A. Protein content B. Digestibility and utilization rate C. Pattern of essential amino acids D. All of the above. Please reply with the answer you think is correct; participating in the quiz earns +2 wealth points. Those who get all answers right will receive an additional +3 wealth points. Extra rewards will also be given for providing detailed explanations or analyses of the questions and answers. Note: We will close this post after 24 hours. Outside of answering questions, I hope everyone can share their suggestions~ Feel free to express any ideas regarding the daily question or anything else~
Reply #22015-10-23
When faced with this type of multiple-choice question, choose D~~~
Reply #32015-10-23
D. All of the above~~~~~~~~~~~~~~~~~~~~~~~
Reply #42015-10-23
To evaluate the nutritional value of food proteins, one should consider (abcd): A. Protein content B. Digestibility and utilization rate C. Pattern of essential amino acids D. All of the above
Reply #52015-10-23
D、--------------------------------------------------
Reply #62015-10-23
To evaluate the nutritional value of food proteins, one should consider (D. All of the above)
Reply #72015-10-23
D. . . . . . . . . . . . . . . . . .
Reply #82015-10-23
To evaluate the nutritional value of food proteins, (d) should be considered
Reply #92015-10-23
To evaluate the nutritional value of food proteins, one should consider (AB) A. Protein content B. Digestibility and utilization rate C. Pattern of essential amino acids D. All of the above

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