Dave is a 46-year-old attorney with a family history of heart disease (his father had a heart attack at the age of 56) whose recent blood tests reveal high blood ldl cholesterol and triglyceride levels. his doctor has advised him to eat less fat in his diet. dave is a selfconfessed “foodie” and he enjoys wine and cheese at several social functions each week. he cooks with “real” butter at home and uses half milk and half cream in his coffee. although fairly inactive, dave keeps his weight stable at 170 pounds. he is 5 feet 10 inches tall. 1. what factors may be contributing to dave’s elevated cholesterol and triglyceride levels?

Explanation:

As you can see from the question above, Dave has a genetic factor for heart disease, which already makes your body prone to fat accumulation that can cause heart disease. As if the genetic factor were not enough, Dave shows very little concern with food and consumes very greasy producers as it maintains "real", which contributes to the accumulation of fat in his body. Finally, Dave is sedentary, meaning that all the fat he's accumulating is not being "burned" by any physical activity.

70 % i think is the answer.

                                                        water

a colorless, transparent, odorless, tasteless liquid that forms the seas, lakes, rivers, and rain and is the basis of the fluids of living organisms.

                                                        halon  

any of a number of unreactive gaseous compounds of carbon with bromine and other halogens, used in fire extinguishers, but now known to damage the ozone layer.

                                                  dry chemical

extinguishing agent used on class a, class b, and class c fires.

                                                  carbon dioxide

a colorless, odorless gas produced by burning carbon and organic compounds and by respiration. it is naturally present in air (about 0.03 percent) and is absorbed by plants in photosynthesis.