1.75
2. Its the heart beat multiplied by the stroke volume.
3. 60 to 90 mililitires
4. Dilate
5.blood pressure
6.Wind sprints
Cooking changes the composition of carbohydrate to sucrose; this gives a natural sweetness to the food. This is the reason why starch-rich or carbo-loaded kinds of food are very enticing to the senses, because when they are cooked the food naturally releases these sweet aroma and taste that you cannot resist.
Mosty likely it is none of the above .
