Question

1. the chemical that gives green vegetables their color is

a. cellulose
b. chlorophyll
c. collagen
d. carbon

1. the most important thing to consider when choosing a potato is

a. starch content
b. thickness of the skin
c. size
d. weight

1. grains usually come from plants that produce edible _.

a. fruit
b. flowers
c. bark
d. seeds

1. what is the only grain native to the americas?

a. rice
b. corn
c. barley
d. oats

Explanation:

• For question 10, chlorophyll is the pigment that gives green color to plants, including green - vegetables. Cellulose is a structural component, collagen is a protein in animals, and carbon is a chemical element not responsible for green color in this context.
• For question 11, starch content is crucial as it affects the texture and cooking properties of potatoes. Skin thickness, size, and weight are less important than starch in terms of the potato's primary use.
• For question 12, grains are seeds of cereal grasses. They are not fruits, flowers, or bark.
• For question 13, corn is native to the Americas. Rice is native to Asia, barley is native to the Fertile Crescent, and oats are native to Europe and Asia.

Answer:

1. B. Chlorophyll
2. A. Starch content
3. D. Seeds
4. B. Corn