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..
Buffalo eat whatever they can find in the woods
That statement is true!!!
Answer:
D
a buffer is an ionic compound that resists change in ph hence no ph change on addition of an acid proves the presence of a buffer which is different when distilled water is added because it is neutral hence no increase or decrease in ph
Answer:
A
Explanation:
You can replant and gain more crop from seeds. Therefore it is a renewable resource.