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:
d visible traits depend on the dominant and recessive forms of genes from.....
Explanation:
Answer:
A purine always forms a complementary base pair with a pyrimidine.
Explanation:
Purine bases such as Adenine pair specifically with Thymine , a pyrimidine base forming two bonds; just as Guanine pair specifically with Cytosine forming three bonds.
This specific base pairing are complimentary in nature and grants stability to the DNA.
Answer:
The term evolution was first used by <u>Charles</u><u> </u><u>Darwin</u>
