By using<span> the complete genetic material from a regular body </span>
Contour intervals between contour lines
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..
Answer:
Tendon or a connective tissue
Explanation:
Tendons are a type of connective tissue that attaches muscle to bones. They are strong, fibrous and flexible. They also attach muscles to other organs. Tendons have a high tensile strength which is useful to withstand muscle contractions. They are made up of bundles of connective tissue that contribute to its strength.
