Keeping in mind a total ignorance of both the health benefits of these teas, and the interaction between milk and antioxidants, I believe that it is possible that milk could hinder these benefits.
Tea is usually a hot beverage. Milk, when added to this beverage, would easily dissolve. When a solute (milk) dissolves in a solvent (tea), the chemical properties of the resulting solution can become quite distinct from both of the original substances. It seems possible that the same chemical properties of tea that make it healthy could be altered by the addition of milk.
Cholesterol is a sterol, it is a type of lipid molecule, and is biosynthesized by all animal cells. Total cholesterol level lesser than 200 milligrams per deciliter (mg/dL) is considered desirable for an adult. The standard unit used for any substance is gram per liter. However sometimes the concentration can also be expressed in terms of mg per deciliter. In this context 1 gram per liter is equal to 100 milligram per deciliter.
Thus 1.85 gram per liter is equal to 185 mg per deciliter. So 1.85 g/L is equivalent to 185mg per deciliter.
Answer:
the smallest particle of a chemical element that can exist.
Explanation:
I'm pretty sure its metals that make good conductors.
The answer is large leaves.
These enable the plant to absorb more of the scarce sunlight it receives, so it can create enough nutrients for it to survive.
