All cells will convert glucose or fatty acids into which energy molecule within the cell?

A. A body fluid percentage of 15–25% is too low for a healthy adult. Such low levels would indicate severe dehydration or an unusually low water content, which is not typical of normal physiology.

B. In a healthy adult, body fluids typically account for 50–70% of total body weight. This includes both intracellular fluid (inside cells, about two-thirds of total body water) and extracellular fluid (outside cells, including plasma, interstitial fluid, and minor components). Adequate hydration is essential for maintaining cell function, regulating body temperature, transporting nutrients and oxygen, and removing waste products. Factors like age, sex, and body composition can influence the exact percentage; for example, men usually have a slightly higher percentage of body water than women due to higher lean muscle mass.

C. A body water percentage of 25–40% is lower than normal for healthy adults and may indicate dehydration or abnormal body composition.

D. A percentage of 80–90% is typical only for newborns, not adults. Infants have higher body water content relative to body weight, which gradually decreases as they grow.

A. Traditional methods of food preservation—salting, sugaring, drying, and smoking—have been used for centuries and remain in use today. Salting draws moisture out of foods to inhibit bacterial growth. Sugaring, used in jams and candies, reduces water activity, making the environment unsuitable for microbes. Drying removes moisture, preventing spoilage, while smoking imparts flavor and introduces compounds that inhibit microbial growth. These methods were developed long before modern technology and continue to be effective, particularly in artisanal and emergency food preservation.

B. Stabilizers, texturizers, and emulsifiers are modern food additives used to improve texture, consistency, and appearance in processed foods, not traditional preservation methods.

C. Preservatives such as vitamin C (ascorbic acid) and vitamin E (tocopherols) are modern chemical methods to prevent oxidation and spoilage, and were not historically used prior to technological advances.

D. Mechanical refrigeration is a technological advancement that emerged in the 19th and 20th centuries. While highly effective, it is not considered a traditional method of food preservation.