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:
Enzymes bind with chemical reactants called substrates. ... In others, two substrates may come together to create one larger molecule. Two reactants might also enter a reaction, both become modified, and leave the reaction as two products. The enzyme's active site binds to the substrate.
Adaptation is the correct answer
It is very true that masculinity and femininity are very strongly dependent on the society in which these terms are used. While there are genetic differences underlying the phenotype of being more masculine (having a bigger jaw, more hair on the body), there are also a lot of societal factors determining what is considered to be masculine and what feminine in a society.
