Which component of milk prevents the binding of pathogenic microorganisms to the surface receptors ...

Which component of milk prevents the binding of pathogenic microorganisms to the surface receptors of their target cell, thereby preventing infection?
 a. nucleic acids
 b. oligosaccharides
  c. whey proteins
 d. DHA
 e. cholesterol

Q. 2

Which of the following has an AI?
 
 a. inositol
  b. carnitine
  c. ubiquinone
  d. choline

Q. 3

The concentration of proteins synthesized in the breast is more affected by the _____.
 a. age of the infant
 b. amount of protein in the mother's diet
  c. hormone variation in the mother
 d. age of the mother
 e. caloric intake by the mother

Q. 4

Which of these pairs of vitamins are the most widespread among food groups?
 
 a. vitamin E and beta-carotene
  b. pantothenic acid and biotin
  c. folate and vitamin B12
  d. vitamin C and vitamin D

Q. 5

The major class of protein found in mature human milk is _____.
 a. whey
 b. casein
 c. lactose
 d. maltose
 e. colostrum

Q. 6

A deficiency of niacin causes _____, whereas a deficiency of thiamin causes _____.
 
 a. pellagra; beriberi
  b. beriberi; pellagra
  c. scurvy; megaloblastic anemia
  d. megaloblastic anemia; scurvy