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Kira's Study Room > Ansci 201 (exam 1 review) > Flashcards

Ansci 201 (exam 1 review) Flashcards

1
Q

What is the genus of cattle?

A

Bos

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2
Q

What is the leading country for chicken production?

A

China

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3
Q

What is the leading country for cattle production?

A

India

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4
Q

What is the leading country for sheep production?

A

China

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5
Q

What is the leading country for swine production?

A

China

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6
Q

What is the biological definition for milk?

A

The liquid normally secreted by female mammals for nourishment of their young

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7
Q

What are some proteins in milk?

A

caseins, albumin, globulin, lactose

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8
Q

What is a major constituent in milk?

A

Triglycerides

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9
Q

What percent of milk is protein?

A

3.5%

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10
Q

Fill in the blank: Lactose is a unique _______

A

Carbohydrate

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11
Q

What contributes to 30% of calories in milk?

A

Lactose

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12
Q

What accounts for 22% of the calories in whole milk?

A

Proteins

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13
Q

What does lysine do in milk?

A

Helps offset lysine deficiencies found in cereal proteins

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14
Q

What are the two major types of milk proteins?

A

caseins and whey

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15
Q

what are two forms of curd formation?

A

Acid and enzyme

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16
Q

What is ash?

A

milk minerals

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17
Q

What is milk considered to be a good source of?

A

K, Ca, S, P, Mg, Cl, Zn, Se

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18
Q

What is milk NOT considered a good source of?

A

Fe, Cu, Mn, Na

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19
Q

What helps prevent osteoporosis in milk?

A

Ca and Vitamin D

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20
Q

What types of vitamins in milk are fat soluble?

A

A, D, E, and K

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21
Q

What type of vitamins in milk are water soluble?

A

B complex, and C

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22
Q

What are some factors that influence milk composition?

A

Species, breed of cattle, stage of lactation, state of milking, feeds and feeding, diseases, genetics, yearly seasons, age

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23
Q

What properties appeal to human senses?

A

organoleptic

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24
Q

What are different types of flavor defects for milk?

A

absorbed, bacterial, and chemical

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25
Q

How does an absorbed flavor defect taste?

A

cowy, barny, feedy

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26
Q

How does a bacterial flavor defect taste?

A

acidic, malty, and putrid

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27
Q

How does oxidative rancidity taste?

A

paper or cardboardy

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28
Q

How does hydrolytic rancidity taste?

A

bitter and soapy

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29
Q

What causes oxidative rancidity?

A

exposure to ultraviolet light

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30
Q

What causes hydrolytic rancidity?

A

enzymatic hydrolysis of triglycerides

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31
Q

What is standardization?

A

stabilizes composition of commercially available milk by adding additional skim milk to achieve desired fat content

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32
Q

What is pasteurization?

A

heating of milk to kill pathogenic bacteria

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33
Q

What is homogenization?

A

reduces size of fat globules so that milk fat does not separate in the milk fluids (think of cream)

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34
Q

What is separation?

A

centrifugal force used to separate milk components

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35
Q

What is ultrafiltration?

A

separates components based on molecular size

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36
Q

What is reverse osmosis?

A

Concentrates milk components by reducing H2O

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37
Q

List the dairy products that use the least amount of milk to the ones that use the most amount of milk (least to greatest)

A

Cottage Cheese (6.2lbs), Cheese (10lbs), Ice cream (12lbs), Butter (21.2lbs)

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38
Q

What is the overall purpose of eggs?

A

reproduction

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39
Q

What percent of total egg (for a chicken) is made up of the shell/shell membrane?

A

11%

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40
Q

What percent of the total egg (chicken) is made up of the yolk?

A

31%

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41
Q

What percent of the total egg (chicken) is made up of the albumen?

A

58%

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42
Q

What is altricial?

A

large amounts of parental care after hatching (less yolk more egg whites)

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43
Q

What is precocial?

A

requiring little parental care; able to function independently

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44
Q

What is the shell structure made up of?

A

cuticle layer, spongy layer, mammillary layer

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45
Q

What is correlated with the weight of the egg shell?

A

calcium carbonate

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46
Q

How is an air cell formed?

A

By separation of the inner and outer shell membrane (at blunt end of egg)

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47
Q

During air cell formation, what exactly is happening?

A

As the egg cools, the liquid contracts

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48
Q

What is the function of the air cell?

A

supplies air to embryo when respiration starts

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49
Q

What are the functions of the albumen?

A

insulation, shock absorption, nutrient source

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50
Q

The outer thin layer makes up what percentage of the total layers?

A

23%

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51
Q

The firm or dense layer makes up what percentage of the total layers?

A

57%

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52
Q

The inner thin layer makes up what percent of the total layer?

A

17%

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53
Q

The chalaziferous layer makes up what percent of the total layer?

A

3%

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54
Q

Where is the chalzae and what is its role?

A

extends into the firm/dense albumin, stabilizes position of the egg yolk

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55
Q

What is the function of the yolk?

A

supplies nutrients for developing embryo

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56
Q

What kind of egg has a blastoderm?

A

a fertile one

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57
Q

What kind of egg has a blastodisc?

A

an infertile one

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58
Q

How are egg layers formed?

A

By working from the inside out, one layer is added on top of another

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59
Q

How does a blood spot happen?

A

the rupture of a blood vessel in the yolk follicle at time of ovulation

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60
Q

How does a double yolk happen?

A

When two yolks meet in the oviduct and are included in the same shell

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61
Q

What are germicidal properties?

A

properties that kill or prevent bacteria

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62
Q

What is the first line of physical defense and what does it do?

A

the shell and it has calcium carbonate which is a drying agent

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63
Q

What is another example of a physical defense of the egg and what is its purpose?

A

shell membranes, act as a filter (pores are smaller than those in the shell)

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64
Q

What is an example of a chemical defense?

A

Avidin, in albumin, interferes with bacterial growth

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65
Q

What is another example of a chemical defense?

A

Lysoszyme, in albumen, dissolves bacteria

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66
Q

What percent of the egg is made up of water?

A

74%

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67
Q

What percent of the egg is made up of dry matter?

A

26%

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68
Q

What percent of the egg is made up of proteins?

A

13%

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69
Q

What percent of the egg is made up of fats?

A

11%

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70
Q

What percent of the egg is made up of carbohydrates?

A

1%

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71
Q

What percent of the egg is made up of minerals?

A

1%

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72
Q

In egg yolk, what is the percent of dry mater and fats?

A

52% and 33%, respectively

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73
Q

In the egg albumen, what percent is water and what percent is proteins?

A

88% and 10%, respectively

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74
Q

As for the shell and shell membranes, what percent is made up of minerals?

A

92%

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75
Q

What are some causes for variations in egg composition?

A

type of bird, strain of bird, day to day variation, weather/climate, nutrition, disease status

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76
Q

What minerals are found in eggs?

A

Ca, Cl, Fe, Mg, S, K, P, Na

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77
Q

Of the egg minerals, which ones are mainly found in the shell?

A

Ca, Mg, and P

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78
Q

Which egg proteins are found in the albumen?

A

Ovalbumin, ovoconalbumin, ovomucin, ovoglobulin

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79
Q

Which egg proteins are found in the yolk?

A

Ovovitellin and ovolivetin

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80
Q

Which egg proteins are found in the membranes?

A

ovokeratin

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81
Q

What is the largest amount of lipids found in eggs?

A

Triglycerides (62%)

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82
Q

Which lipid helps prevent crystallization when frozen?

A

phospholipid

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83
Q

Fill in the blank: eggs have more _________ fats than _________ fats

A

unsaturated, saturated

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84
Q

What vitamins are eggs NOT a good source of

A

only C

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85
Q

What are some attributes of a high quality egg from a consumer viewpoint?

A

sound shells, clean shells, freedom from blood and meat spots, freedom of off-flavors, uniform size/shape/color, uniform yolk color, and large amount of firm albumin

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86
Q

What are internal factors that influence the quality in eggs

A

genetics, physiology, and nutrition

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87
Q

What are external factors that influence egg quality?

A

temperature, humidity, and contamination

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88
Q

What is shrinkage?

A

the loss of water when eggs are stored in low humidity, the air cell enlarges

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89
Q

What happens during liquefaction?

A

loss of CO2 from albumen to atmosphere, albumen binds less water, yolk enlarges from water from albumen and becomes “runnier”

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90
Q

What helps prevent liquefaction?

A

The addition of CO2 to the atmosphere

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91
Q

What interior attributes are used to assign and quality egg grade?

A

condition of yolk, condition of and thickness of albumen, size of air cell, any abnormalities

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92
Q

What exterior attributes are used to assign a quality egg grade?

A

shell soundness, shell cleanliness, shape

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93
Q

For an egg to be high quality, does the air cell have to be small or large?

A

small

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94
Q

If the yolk is faintly or not visible what is the quality?

A

high

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95
Q

If the yolk is very visible and moves freely what is the quality?

A

low

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96
Q

If the albumen is firm, what is the quality?

A

high

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97
Q

If the albumen is liquefied, what is the quality?

A

low

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98
Q

If blood spots are absent, what is the quality?

A

high

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99
Q

If blood spots are present, what is the quality?

A

low

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100
Q

What should the shell look like for a high quality egg?

A

clean and crack-free

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101
Q

What is plating?

A

cracking an egg on a plate to check how high the yolk stands and how far the albumen spreads

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102
Q

What is mohair?

A

angora goat hair

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103
Q

What are the two types of follicles?

A

primary and secondary

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104
Q

What are primary follicles?

A

bigger follicles that appear in bundles with secondary follicles, they are the first to develop and the fibers are fully emerged at birth (arranged in groups of 3)

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105
Q

What are secondary follicles?

A

Smaller follicles which are an incomplete set of accessory structures and the fibers mainly emerge between 1 and 3 weeks of age

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106
Q

What factors affect follicle development?

A

adverse prenatal environment, early postnatal environment

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107
Q

What type of fibers do consumers prefer?

A

secondary fibers (bc they’re much finer)

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108
Q

What is the cuticle?

A

The scaly outer layer

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109
Q

What is the wool cortex?

A

The interior wool fiber that determines crimp

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110
Q

What are the two types of cortex?

A

Ortho and Para

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111
Q

What is the ortho cortex?

A

soft and elastic

112
Q

What is the para cortex?

A

Hard and less elastic

113
Q

What is the medulla?

A

Hollow air space (it is absent in fine wool)

114
Q

What is Kemp?

A

Large fibers without a solid core (hollow)

115
Q

What structures are only in primary follicles?

A

Arrector muscle and sweat gland

116
Q

What is a primary constituent in wool?

A

Keratin

117
Q

What is the chemical composition of wool?

A

Includes sulfur-containing amino acids

118
Q

What is the chemical arrangement of wool?

A

sulfide bonds hold chains together, and there are helical structures

119
Q

What are factors that affect wool production?

A

Nutrition and breeding

120
Q

What is the selection criteria of wool?

A

fleece weight, fineness of hair, length of fibers

121
Q

What is a fleece?

A

Wool from 1 sheep

122
Q

What is a clip?

A

Wool from a bunch of sheep

123
Q

What are the three types of impurities?

A

Natural, Acquired, and Applied

124
Q

What do natural impurities come about?

A

by wool grease which is produced by sheep themselves

125
Q

What are examples of acquired impurities?

A

dirt, dust, sand, manure, urine

126
Q

What are examples of applied impurities?

A

sprays, dips, and dyes

127
Q

What structure produces grease?

A

Sebaceous gland

128
Q

What structure produces swint?

A

sweat gland

129
Q

What is the yolk of wool?

A

a mixture of grease and swint

130
Q

What is scouring?

A

The use of soapy solution to remove acquired and applied impurities

131
Q

What is carbonizing?

A

The use of acid to remove organic matter (particles containing carbon)

132
Q

What is wool shrinkage?

A

wool weight lost due to impurities

133
Q

What is the wool yield?

A

The wool weight after cleaning

134
Q

What is the criterion used to grade wool?

A

based on fiber diameter

135
Q

What are ways people grade wool (from least precise to most precise)

A

American grade, spinning count, micron diameter

136
Q

What is the american grade?

A

Amount of merino breeding in sheep

137
Q

What is the spinning count?

A

amount of hanks of yarn that can be spun from 1 lb of clean wool (typical range is 36-80 hanks)

138
Q

What is micron diameter?

A

Based on actual fiber measurements

139
Q

true or false: longer fibers of wool are better

A

true

140
Q

What is the name for short wool fibers?

A

noilage

141
Q

What color of wool is the best and why?

A

white, because you can easily dye it

142
Q

what is the preparation for spinning and weaving wool?

A
  1. Growing
  2. Shearing
    a. Mechanical
    b. Chemical
  3. Grading
  4. Sorting
  5. Blending
  6. Scouring
  7. Carding (aligns fibers)
143
Q

What are the three types of wool and fabric?

A

Woolen, worsted, and felt

144
Q

What is woolen yarn?

A

When fibers are cross-linked (###)

145
Q

What is worsted yarn?

A

When fibers are parallel (===)

146
Q

How is felt fabric made?

A

Through heating cuticle and matting it together

147
Q

What are positives of wool cloth?

A

warm, non-flammable, can absorb air/moisture, insulator

148
Q

What are some negatives of wool cloth?

A

can shrink, makes some people itchy

149
Q

What is a wool mark label?

A

Pure wool

150
Q

What is a wool blend label

A

Wool makes up a high percent of the fabric, but is not 100% pure wool

151
Q

What are some other fibers?

A

Mohair, cashmere, alpaca, llama

152
Q

During muscle rigor, when the tension is increasing, what happens to the pH ?

A

The pH is dropping

153
Q

At what point in the rigor curve does rigor completion occur?

A

At the vertex (high point)

154
Q

what must the pH level be at for cathepsins and calpains to become active?

A

5.6

155
Q

What are some types of meat?

A

red meat, poultry, fish/seafood, worm, grub, dog

156
Q

What animals count as red meat?

A

beef, pork, veal, lamb/mutton, horse

157
Q

What is the largest amount of meat produced in the world?

A

Pork (103,400 metric tons)

158
Q

What is the largest amount of meat produced in the US?

A

Poultry (19,200 metric tons)

159
Q

What are the three primary muscle types?

A

smooth, involuntary striated, and voluntary striated

160
Q

What counts as smooth muscle?

A

walls of the digestive tract, capillaries, etc.

161
Q

What is involuntary striated muscle?

A

cardiac (heart muscle)

162
Q

What is voluntary striated muscle?

A

skeletal (these muscles have alternating dark and white bands)

163
Q

What are the two main aspects of muscle structure?

A

the muscle cell and connective tissue work

164
Q

What are the 5 parts of the muscle cell and what are they exactly?

A
  1. Myofibers: structural units of muscle
  2. Sarcolemma: excitable outer cell membrane
  3. Nuclei: voluntary striated and multiple smooth and involuntary striated in a single
    nucleus
  4. Myofibrils: long fibers of contractile filaments in myofibers
  5. Sarcoplasm: liquid portion of muscle cell
165
Q

What are the 3 parts of connective tissue work?

A
  1. Endomysium: thin layer surrounding each cell
  2. Perimysium: wrap around muscle cells to form a bundle
  3. Epimysium: Surrounds the entire muscle
166
Q

What do Myofibrils do?

A

permit each cell to do work

167
Q

What are the two types of myofibrils?

A

actin and myosin

168
Q

What is actin?

A

thin filaments, light bands

169
Q

What is myosin?

A

thick filaments, dark bands

170
Q

What is the sliding filament theory?

A

contraction and relaxation is regulated by calcium concentration (Ca++), and the calcium is held in the sarcoplasmic reticulum surrounding myofibrils

171
Q

What is a sarcomere?

A

The smallest functional contractile unit which contains several hundred filaments between Z lines

172
Q

During relaxation what is the role of ATP?

A

to keep myosin and actin separated

173
Q

During contraction what is the role of ATP?

A

to provide energy

174
Q

Does anaerobic or aerobic create more energy?

A

aerobic

175
Q

What is the definition of rigor mortis?

A

the stiffening of the carcass by intense shortening of the muscle fibers

176
Q

What is going on during rigor onset?

A

Muscle is relaxed and most tender at this stage

177
Q

What is going on during rigor completion?

A

maximum muscle contraction and maximum toughness

178
Q

What is going on during the resolution of rigor?

A

muscle becomes more tender due to enzymes breaking down protein

179
Q

What is Autolysis?

A

Self-breakdown

180
Q

What enzymes are used during autolysis?

A

cathepsins and calpains

181
Q

What happens to the water binding capacity as pH drops?

A

water binding capacity drops

182
Q

Why do people age meat?

A

to improve tenderness and flavor

183
Q

What relationship is very important to avoid microbial spoilage when storing or cooking meet?

A

time and temperature

184
Q

What are the 4 ways of aging meat?

A
  1. 7-14 days at 35*F
  2. 2-3 days at 60-68*F
  3. Addition of proteolytic enzyme (papain)
  4. Wet aging; meat is retained in its own fluid
185
Q

What is the chemical water composition of meat (in general)

A

75% water

186
Q

What is the protein chemical composition of meat (in general)?

A

19% protein

187
Q

What is the general chemical lipid composition of meat?

A

19% lipids

188
Q

What is the general chemical carbohydrate composition of meat?

A

1% carbohydrates

189
Q

What is the general chemical mineral composition of meat?

A

1% minerals

190
Q

Lipid evaluation of monogastric animals

A

lipids are reflected by the diet, they are pig fatty acids, monogastric have approximately 54% unsaturated and 46% saturated fats

191
Q

Lipid evaluation of ruminant animals

A

lipids in these animals are more uniform, they are cow fatty acids, ruminants typically have 46% unsaturated and 54% saturated fats

192
Q

What is the lipid composition of poultry?

A

2/3 unsaturated and 1/3 saturated

193
Q

What is the most common fatty acid found in meat?

A

Oleic

194
Q

In a chicken, how much oleic is found?

A

37.2%

195
Q

In a pig, how much oleic is found?

A

41%

196
Q

In a cow, how much oleic is found?

A

40.9%

197
Q

In a sheep, how much oleic is found?

A

34.8%

198
Q

Between milk, meat, and eggs, which provides the best nutritional in terms of proteins?

A
  1. Eggs
  2. Milk
  3. Meat
    (ranked from most to least protein nutritional)
199
Q

What is actomysin?

A

A major protein in meat

200
Q

What does myoglobin do?

A

transports oxygen and carbon dioxide within muscle tissue

201
Q

What are some examples of edible proteins that are also connective tissue in meat?

A

collagen, elastin, and keratin

202
Q

What are the two major carbohydrates of meat?

A

Glycogen (before rigor) and Lactic Acid (after rigor)

203
Q

Beef is a good source of what vitamin?

A

B12

204
Q

Pork is a good source of what vitamin?

A

thiamine

205
Q

What major minerals are found in meat?

A

Fe, Zn, K, S, Na, Cl, Mg, Ca, P

206
Q

Which meat minerals are primarily present in bone?

A

Mg, Ca, and P

207
Q

What is the protein content of beef?

A

56%

208
Q

What is the protein content of pork?

A

51%

209
Q

What is the protein content of lamb?

A

54%

210
Q

What is the B12 content of beef?

A

79%

211
Q

What is the thiamine content of Pork?

A

39%

212
Q

How does myoglobin affect the color of muscle?

A

if the muscle is used there is more myoglobin which means the muscle color will be darker, if the muscle is not used then there will be less myoglobin which means the muscle color will be lighter

213
Q

True or false: the pH of muscle does not affect the muscle color

A

FALSE, the pH of muscle does have an effect on muscle color

214
Q

What are some desirable meat colors?

A

a. Beef: bright cherry red
b. Pork: grayish pink
c. Mutton: light pink
d. Veal: pinkish brown
e. Poultry: golden/yellow

215
Q

What sort of compounds are liberated by heating?

A

volatile compounds

216
Q

Do water soluble or fat soluble compounds have a greater influence on flavor?

A

fat soluble

217
Q

What is the definition of juiciness?

A

wetness produced by the release of meat fluids

218
Q

What is the correlation between marbling and juiciness?

A

more marbling = more juicy

219
Q

What factors influence meat quality?

A

tenderness and juiciness

220
Q

What is the definition for tenderness?

A

measured of how easily meat can be cut or chewed; also measured as resistance to sheer force

221
Q

What is the correlation between connective tissue and tenderness?

A

more connective tissue = less tenderness

222
Q

Do myofibrils become more tender or tougher with heat?

A

tougher

223
Q

Does connective tissue become more tender or tougher with heat?

A

more tender

224
Q

Does tenderness decrease or increase as the animal ages?

A

decrease

225
Q

What pre-slaughter factors influence quality?

A
  1. Heredity
  2. Physiological
    a. age
    b. hormonal balance
  3. Feeding and Management
  4. Slaughtering and Stress
226
Q

What post-slaughter factors influence quality?

A
  1. Chilling
  2. Aging
  3. Freezing
  4. Electrical Stimulation (aka Shock)
227
Q

What does the dressing percentage tell us?

A

How much of the animal carcass is usable for meat

228
Q

How do you calculate dressing percentage?

A

Dressing percentage = ((carcass weight)/(live weight))100

229
Q

What is the typical dressing percentage for sheep, cattle, and swine?

A

sheep - 50%
cattle - 60-62%
swine - 72%

230
Q

Is a meat inspection mandatory or voluntary?

A

mandatory

231
Q

Who conducts a meat inspection?

A

the FSIS (food safety and inspection service)

232
Q

What does the Wholesome Meat Act (1967) say?

A

Every animal that is slaughtered must be inspected

233
Q

What does the meat inspection look for?

A
  1. animal is free of disease
  2. clean and sanitary facilities
  3. proper packaging and labeling
234
Q

Is meat grading mandatory or voluntary?

A

voluntary (optional)

235
Q

What are Beef quality grades from best grade to worst grade?

A

Prime, Choice, Select, Standard

236
Q

What are the beef yield grades from best to worst?

A

1,2,3,4,5

237
Q

What are Pork quality and yield grades from best to worst?

A

1,2,3,4

238
Q

What are poultry grades from best to worst?

A

A,B,C

239
Q

What are examples of variety meats?

A

Heart or Liver

240
Q

What are common pathogens in meat?

A

salmonella, E.coli, Listeria, Campylobacter, etc.

241
Q

What is the recommended internal cooking temperature for ground meat?

A

160*F

242
Q

Why do meats like steaks or roasts pose less of a safety concern than ground meat?

A

Bc the bacteria are on the exterior rather than smashed together throughout the meat

243
Q

What are Hazard Analysis Critical Control Points?

A

a systematic approach to food safety that identifies and eliminates hazards at various points in food production and processing

244
Q

Fill in the blank: Animal functions are based on people’s _______ and ______

A

observations, theories

245
Q

How is the body organized?

A

Cells > Tissues > Organs > Systems > Whole Body

246
Q

What are the types of fluid filled spaces?

A

Intracellular, Interstitial, and the Circulatory System

247
Q

How is fluid stored in intracellular?

A

fluid within cells

248
Q

How is fluid stored interstitial?

A

fluid between cells

249
Q

What type of fluid is seen in the circulatory system?

A

blood plasma

250
Q

What is homeostasis?

A

The combination of body mechanisms that causes the body to maintain an equilibrium

251
Q

What does the circulatory system do?

A

permits exchange of nutrients, hormones, and gases

252
Q

What is the function of the nervous system?

A

makes adjustments to help maintain equilibrium

253
Q

What do nervous system receptors do?

A

Detect changes in environment

254
Q

What are external receptors?

A

eyes or ears

255
Q

What are internal receptors?

A

changes in the blood

256
Q

What does autonomic mean?

A

control of involuntary things

257
Q

What does Somatic mean?

A

Controls skeletal muscle movements

258
Q

Meaning of parasympathetic?

A

at rest

259
Q

meaning of sympathetic?

A

emergency

260
Q

What is a general rule about the nervous system?

A

When a change in environment requires a rapid response or if required response involves the whole body, the response is usually brought about by the nervous system

261
Q

What is the function of the endocrine system?

A

secretes organic substances to be exchanged by the circulatory system

262
Q

What is a general rule for the endocrine system?

A

When a change in environment (usually internal) required a specific response for altering cell environment or if the required response takes longer time to occur, the response is usually brought about by the endocrine system

263
Q

What are hormones?

A

a chemical compound secreted by a ductless gland

264
Q

What is insulin made from?

A

amino acid chains

265
Q

What is melatonin made from?

A

individual amino acids

266
Q

What are steroids?

A

derivatives of cholesterol; includes many reproductive hormones

267
Q

What controls hormone release?

A

the nervous system, other hormones, and change in chemical composition of blood

268
Q

What are the two types of target organs?

A

general and specific

269
Q

What can general organs target?

A

the entire body

270
Q

What can specific organs target?

A

only one organ

271
Q

What is excitation and inhibitation?

A

the exchange rate of enzyme synthesis

272
Q

What are the three types of hormonal interaction?

A

independent, antagonistic, and complementary

273
Q

What occurs during independent hormonal interaction?

A

no interaction between hormones

274
Q

What occurs during antagonistic hormonal interaction?

A

2 hormones with equal but opposite effect interact

275
Q

What occurs during complementary hormone interaction?

A

hormones work together

Kira's Study Room (2 decks)

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