Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
<span>The mRNA is made by using the gene AAACAGGTCCCA as a template for complementary base-pairing. The pairings are: G (Guanine) to C (Cytosine), C to G, T (Thymine) to A (Adenine), and A to U (Uracil, as Tyhmine doesn't occur in the RNA). The resulting mRNA is UUUGUCCAGGGU.</span>
The 2 major types are endocytosis and exocytosis.
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I think it's the first one: the red fox that inhabits farmlands and forests has a red coat, but it's relative, the kit fox, lives in a desert has a sandy-colored coat
Answer: it is made up of glucose and fructose
Explanation:
