Answer:
High heat can reduce the vitamin C content of the vegetables, and when heat and water are combined, as they are in boiling, you can see significant reduction of vitamin C. (One study found that boiling reduced the vitamin C content in broccoli by 45 to 64 percent.) This is because the vitamin is first leached out of the food into the water, and then degraded by the heat.
Explanation:
<span>What is chemoreceptors?
</span>Chemoreceptors are specialized nerve cells which are designed to respond to chemical stimuli.
The two major blood-borne diseases in the US are human immunodeficiency virus (HIV) and hepatitis (HBV and HBC).
<h3>What are blood-borne diseases?</h3>
Blood-borne diseases are disease conditions caused by pathogenic microorganisms present in the blood.
These pathogenic microorganisms may include bacteria or viruses that affect suitable human hosts.
In conclusion, the two major blood-borne diseases in the US are human immunodeficiency virus (HIV) and hepatitis (HBV and HBC).
Learn more about blood-borne diseases here:
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