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..
Answer:
The aerobic phase produces a net of 28-30 ATP.
Explanation:
because you are using more oxygen.
because it represents only one pathway of energy flow:
Explanation:
No i don't think so; this is because in a particular energy pyramid, no additional energy enters the system, and energy is lost to the environment at energy level. An energy pyramid is the pyramid that shows the availability of energy that connects the consumers with the decomposers shows the energy transfer between trophic levels. It shows that less and less food and energy is available as you go from the base to the top of the pyramid.
Answer:
C
Explanation:
a <u>habitat</u> is where an organism lives,and their <u>niche</u> is their way of life in that place .
