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:b. an mRNA transcript to which multiple ribosomes are attached
Explanation: polysome consist of mRNA complex and two or more ribosome coming together to translate mRNA into a polypetide or amino acid. It helps produce many polypeptide from a single mRNA.
Different ribosomes bind to the mRNA at different time elongating the polypeptide chain. We have the free( non-poly A ) and memberane bound (poly A) polysome.
I would say that answer choice C is the best out of this selection. Carbon is the main element in organic compounds, and organic compounds just so happen to make up the cells that carry out life processes for all living things. Hope this helps.