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:
causing the thin filament to be pulled towards the center of the sarcomere.
Explanation:
Hi lovely,
The answer you're looking for would be Multicellular Simple Gland.
Answer:
Option A
Explanation:
The pH of a solution is determined by the following formula
pH = -log [H+]
Here H+ is the hydrogen ion concentration
Thus, if pH is known one can determine the hydrogen ion concentration by taking its antilog.
Hence, option A is correct
A would be the correct answer, none of the other answer choices show correct statements.
