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..
Read the question fully.
Think about a severe weather situation you have experienced near your home or have witnessed on the news.
The question is asking you to tell about any severe weather that you have seen, heard, or you've experienced about and just tell them about it.
The force pushing against an area or surface
C. Hardness is the answer
Waxing Gibbous, I believe.
