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.
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Thigmotropism is a directional growth movement of curvature which occurs in response to stimulus of contact. Thigmotropism is found in twiners and tendrils. After initial contact with support due to nutation, the tendril or twiner shows less growth in the region of contact and more growth on the other side. As a result they bend over the support.
<span>Two ATP
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</span><span>During glycolysis, the overall gain of ATP per glucose molecule is 2. Although glycolysis produces 4 ATPs, it only uses 2 ATPs in the process!</span>
The answer to your question would be Titin. Hope this helps:)
The different combination of alleles for two genes must be due to "Crossing Over" [ Process occurs after fertilization, inter-changing of characters ]
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