Answer:
High heat can reduce the vitamin C content of the vegetables, and when heat and water are combined, as they are in boiling, you can see significant reduction of vitamin C. (One study found that boiling reduced the vitamin C content in broccoli by 45 to 64 percent.) This is because the vitamin is first leached out of the food into the water, and then degraded by the heat.
Explanation:
A complete understanding of the body can be attained
The sciences of anatomy and physiology are intertwined; one cannot study physiologic function without first having some understanding of anatomic form. Likewise,one cannot adequately describe and understand the anatomic form of an organ without first learning that organ's function.
I would rather state four challenges you will have to face when you are working
Anaerobic exercise is intended to improve cardiorespiratory endurance.