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..
The answer is C.
A virus is made up of or consists of a nucleic acid in varying quantity which may either be RNA or DNA.
The nucleic acid is surrounded by a protein shell called a capsid. The word capsid comes from the Latin word capsa which means box.The capsid and the nucleic acid within it are together referred to as nucleoprotein.The capsid is made up of small sub units called capsomeres.
In many viruses, the nucleoprotein makes up the whole virus. More complex viruses have one or more further enclosing structures also made mostly of protein. These structures are referred to as envelopes and each envelop is specific to a particular virus.
Fat cells are specialised for storage
Answer:
All chemical reactions involve energy.Energy is used to break bonds inreactants, and energy is released when new bonds form in products. Endothermic reactions absorb energy, and exothermic reactions releaseenergy. The law of conservation ofenergy states that matter cannot be created or destroyed.
