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.
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Answer:
This change in demand impact the shrimps' ecosystem is such ways:
biodiversity will decrease
the ecosystem will experience habitat degradation
Explanation:
To interview, around 1-1.5 million ha of coastal marshes have been transformed into shrimp pools, including essentially salt flats, mangrove regions, marshes, and horticultural lands. The influence of shrimp cultivation of most matter is the elimination of mangroves and salt marshes for fishpond construction.
Answer: c. proteasome
Explanation:
Proteasomes are extremely important multi-catalytic proteases and are involved in various cellular functions. The proteasome is an essential component of eukaryotic cells and is responsible for the ATP-dependent proteolytic degradation of most cellular proteins. They are present in the nucleus and cytosol and can represent up to 1% of total cell proteins. Proteasomes generally degrade proteins to small peptides, most of which are rapidly hydrolyzed by cytoplasmic exopeptidases. It catalyzes the rapid degradation of many enzymes, regulatory proteins, and eliminates abnormal proteins resulting from mutation or damaged proteins. The inability of this cellular organelle can lead to neurodegenerative diseases, such as Parkinson´s disease.
Answer:conditionally essential amino acids
Explanation:conditionally essential amino acids can not be made by the body,you can get them from diet. It is use under pathophysiological condition such as premature in infant or individual in severe catabolic distress.
