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:
Professional gardeners often soak seeds in hydrogen peroxide before planting them in order to increase the germination percentage or to reduce germination failure. When the seeds are soaked in hydrogen peroxide, the seed coat becomes soft and enzymes present in the seed becomes active. Due to soaking of seeds, the seed takes less time to germinate. So that's why gardeners uses this method.
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Answer</h2>
The right option is (A).
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Explanation</h2>
The RNA gets its information from DNA to synthesise the proteins. It is different from DNA also due to the difference in one nitrogen basis as uracil. The thymine, the nitrogen basis that is only present in DNA is replaced with uracil to form RNA coding. The uracil also contains the same features as thymine has in DNA strains. Uracil makes a double H-bond with the adenine but does not contain CH4 group which is present in thymine.
Smooth ER<span> also regulates and releases calcium ions and processes toxins. It is described as '</span>smooth<span>' to distinguish it from rough </span>ER<span>, which has ribosomes for protein synthesis on its surface. Each organelle in the cytoplasm of a cell is responsible for performing a certain function.</span>
