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..
<h2>The given statement is true</h2>
Explanation:
Iron absorption occurs in the duodenum and upper jejunum of small intestine
- At physiological pH ferrous iron is rapidly oxidized to the insoluble ferric form
- Gastric acid lowers the pH in the duodenum which enhances the solubility and uptake of ferric iron
- Once iron gets inside the enterocyte it can be stored as ferritin;Ferritin is a hollow spherical protein which helps in storage and regulation of iron levels within the body
- Ferritin molecule have ferroxidase activity which helps in the mobility of Fe2+ out of the enterocyte by ferroportin
- Transferrin is the major iron transport protein which transports iron through blood
- Fe3+ binds to transferrin so Fe2+ transported through ferroportin must be oxidized to Fe3+
- Fe2+ needs to be oxidized first so that it can be transported through ferroportin
- Once iron gets inside the cell it can be used for various cellular processes
Forceps, they literally are almost the exact same thing.
