(a) Give the key reaction that illustrates the inhibition of fat oxidation by the
Chapter 22, Problem 69(choose chapter or problem)
(a) Give the key reaction that illustrates the inhibition of fat oxidation by the preservativeBHT. (b) The extent to which fat is oxidized in the body can be determined by measuringthe amount of pentane exhaled in the breath. Increasing the amount of vitamin E in the dietdecreases the amount of pentane exhaled. Examine the processes described in Section 22-9 andidentify one that could produce pentane. You will have to do some extrapolating from the specifi creactions shown in the section.
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