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 are composed of actin, troponin, tropomyosin, and myosin
The answer is C. Because when you write an hypothesis you’re thinking about what might occur during and after the experiment. And your experiment must have independent, dependent, and control variables.
Answer:
Tbh they come from the Male sperm and the Female egg. Once the sperm fertilizes the egg then you have a baby! That's the short and simplified answer
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