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Respiratory quotient (RQ) is defined as the ratio of carbon dioxide produced to oxygen consumed during metabolism. It is an important concept in food chemistry and physiology because it provides insight into the type of substrate being oxidized in the body for energy production. Different macronutrients yield different RQ values: carbohydrates have an RQ of approximately 1.0, fats around 0.7, ________ ___ __________ _________ ___ ____.
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