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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Answer:
Explanation:
friction between two rock surfaces grinding away minerals.
Answer:
This happens because of our immune system. Our immune system keep record of every attacking microbe. It contains two type of while blood cells firstly is T cell that respond quickly to the attacking microbe. While secondly B cells that recognize those specific cells and fights them off. In addition to that B cells clones itself as memory cells for that disease and will remains in your body for years
Answer:
tertiary structure
Interactions among the amino acid side chains within a single protein molecule determine the protein's tertiary structure. Tertiary structure is the most important of the structural levels in determining, for example, the enzymatic activity of a protein.
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