I would say C if thats not right then its problable D
Answer:
evaporate, bend, melt, dissolve
Explanation:
<span>Neither. You need a nutritionist. Biochemist and food scientists could peripherally be involved by seeing that food is processed in such a way as to preserve the nutritional value of the food. (e.g., seeing that the vitamins are not degraded by processing) and contaminates and bacteria are not introduced.</span>
Oxygen, neccessary for cellular respiration, is the answer. As oxygen becomes scarce, your cells begin to aerobically produce very little ATP, in effect fermenting and producing lactic acid.
In active protein translation and folding.
Rough endoplasmic reticulum is called rough because<span> it has many ribosomes on its wall making it look rough. RER is</span><span> involved mainly in protein production, folding, and quality control. Smooth endoplasmic reticulum is specialised in fats and steroids production. </span><span />
