Compounds that give color and taste to foods are called . a. proteins b. toxins c. lipids d. phytochemicals e. fibers

Phytochemicals are the compounds which gives color and taste to the food.

Explanation:

Phytochemicals are chemicals which occur naturally in plants which enhance taste or color when added to food. They are commonly found in vegetables, fruits, whole grains, nuts, seeds and beans.  

These are the unique chemicals that give carrots their bright orange color, the searing hotness to the peppers, the bright blue color to the blueberries, the unique flavor to onions, etc.  

There are many types of phytochemicals like carotenoids (carrots), flavinoids (apple), anthocyanins (berries), polyphenols (tea), reservatrol (wine), sulfides (onion), isothiocyanates (cabbage), quercetin (apple), proanthocyanidins (grapes), terpenes (cherries), leutins (green leaves) etc.  

Phytochemicals are natural chemicals which behave like antioxidants and prevent many diseases like cancer.

the sphincter muscles at the end of the digestive tract is the anus.

she will be charged $6

step-by-step explanation:

48 dollars divided by 200 beads equals .24 dollars a bead

.24 multiplied by 25 more beads equals 6 dollars as the total cost