Answer:
to learn about its history/formation
Explanation:
<span>Neither. You need a nutritionist. Biochemist and food scientists could peripherally be involved by seeing that food is processed in such a way as to preserve the nutritional value of the food. (e.g., seeing that the vitamins are not degraded by processing) and contaminates and bacteria are not introduced.</span>
Thank you for posting your question here at brainly. I hope my answer here will help you. To answer the question, t<span>he membrane protein thermogenin disrupts the H+ gradient in fat cell mitochondria and this results in the release of heat.</span>
