Answer:
Cabbage is a different story. Per capita consumption of it peaked way back in the 1920s, when the average American ate 22 pounds of it per year. Nowadays, we eat about eight pounds, most of it disguised as cole slaw or sauerkraut.
This makes it pretty interesting that kale and cabbage — along with broccoli, Brussels sprouts, cauliflower, collard greens, and kohlrabi, and several other vegetables — all come from the exact same plant species: Brassica oleracea.
In some circles, kale has become really, really popular. Once a little-known speciality crop, its meteoric rise is now the subject of national news segments. Some experts are predicting that kale salads will soon be on the menus at TGI Friday's and McDonald's.
Bacteria in our gut help to protect us by crowding out some of their dangerous relatives that can cause disease. Other good bacteria have been used in medicine to create antibiotics, and others still are used in food production to make fermented foods (think sauerkraut, yogurt, kimchi and kombucha.)
Sucrose: glucose + fructose sucrose is a disaccharide made from glucose and fructose
glucose: C(sub 6)H(sub 12)O(sub6)fructose: C(sub 6)H(sub 12)O(sub6)sucrose: C(sub 12)H(sub 22)O(sub 11)a water molecule, H(sub 2)O gets removed which is why there are 2 less hydrogens and one less oxygen
Answer:
The correct answer will be option-C.
Explanation:
Hypothalamus is a part of the brain which controls many important functions of the body by producing hormones.
When the amount of water gets reduced in the blood, it leads to a change in the osmolarity which can be easily detected by the osmorecpetors present in the neurons of the hypothalamus.
In response, neurons secrete Anti-diuretic hormone in the blood which acts in the tubules of the kidney where they help in re-absorption of the water from the body.
Thus, Option-C is the correct answer.