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..
They don't use anything. Water and nutrients move through the plants body cell by cell.
Hypertonic would be the correct answer, there is more solute making the cell let out more water, shrinking the cell, therefore being hypertonic.
Complete Question:
Which of the following might stimulate the cephalic phase of gastric secretion?
A. stomach distention
B. the production of saliva
C. the thought of food
D. the production and secretion of gastrin.
Answer:
C. the thought of food
Explanation:
Gastric secretion usually occurs in three different phases, namely;
- Cephalic
- Gastric
- Intestinal
The thought of food usually stimulate the cephalic phase of gastric secretion in organisms. The presence of lipids or low pH inhibits Gastric secretion during the intestinal phase.
