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:
The main products of cellular respiration are CO2, H2O, and chemical energy/heat.
Explanation:
Here is the equation for cellular respiration:
C6H12O6 + 6O2 --> 6CO2 + 6H2O + heat
Answer: you can recognize a plant cell by its rigid cell wall and by the fact that it contains fluid filled space known as a vacuole.
Explanation: hope this helps!
No, a macromolecule is a large organic molecule
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Answer:
125
Explanation:
The correct option would be 125.
<em>The carrying capacity of a particular environment generally refers to the maximum number of individuals of a particular species that the environment can support at a particular time based on the resources it has. Hence, the maximum population of a species will normally oscillate around the carrying capacity of the environment where it is found. </em>
In the case of the elephants in the illustration, the maximum population recorded was 125. The population decreased from this value at some point only to increased back to it later.
<u>Hence, the carrying capacity for the elephant is 125.</u>
