Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
Answer:
D. ask a trusted adult whether he can download the game
Carbohydrates changed into sugar
proteins broken down to amino acids
fats converted to fatty acids
nutrients carried to cells
Blood type O is the universal recipient <span />
