Answer:
It's C. 313 C/m^2/day.
Explanation:
NPP=GPP-R so 1987-1674=313
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 absorptive cells lining your small intestine create a barrier between your gut and your bloodstream. The amino acids resulting from protein digestion must travel across this barrier so they can enter your blood and travel to the cells throughout your body.
1.A. Interphase B. Prophase C. Metaphase D. Anaphase E. telophase
2. Prophase
3. Metaphase
4. Telophase (I'm pretty sure)
And yes this is biology