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..
Increased atmospheric carbon dioxide will diffuse to the ocean water (since normally, there is lower concentration of dissolved carbon dioxide in the ocean water). The dissolved carbon dioxide takes into the form of carbonic acid thereby increasing acidity of ocean water. More often than not, the acidification of ocean water leads to detrimental results especially in marine organisms that are pH sensitive such as coral reefs and many invertebrates.
At some convergent boundaries, an oceanic plate collides with a continental plate. Oceanic crust tends to be denser and thinner than continental crust, so the denser oceanic crust gets bent and pulled under, or subducted, beneath the lighter and thicker continental crust. This forms what is called a subduction zone.
Answer:
Saturated fatty acid lack double bonds between the individual carbon atoms.
Explanation:
May be this will help you.
