Answer:
cell membrane is the answer
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..
<span>The scientist who melted glass to simulate a microscope was Robert Hooke, in 1660. He was an English physicist, and he looked at insects and handheld objects. He named the cell for the cell of a monk, because to him it appeared to be a self-contained room.</span>
Photosynthesis is a process used by plants and other organisms to convert light energy into chemical energy that, through cellular respiration, can later be released to fuel the organism's metabolic activities
