riboflavin
Riboflavin
Vitamin C is a vitamin that is easily destroyed by light and irradiation. It is sensitive to heat and light exposure, meaning that storage and cooking methods can affect its concentration in foods. To preserve the vitamin C content, it is best to store foods rich in vitamin C in cool, dark places and avoid prolonged exposure to light.
No, albinism is an irreversible condition.
Yes, riboflavin in foods or supplements can be destroyed by exposure to ultraviolet light, causing it to break down and lose its functionality as a vitamin. It is important to store riboflavin-sensitive products in opaque containers and away from direct sunlight to maintain their potency.
No, It is not broken down by heat, light, or exposure to air.
as i know its destroyed by ultraviolet light
Vitamin C or ascorbic acid is destroyed when we cook vegetables.
The rate of cyclosis in an Elodea leaf increases upon exposure to light. This is because light provides the energy needed for photosynthesis, which drives the movement of organelles within the cell. The increased cyclosis helps to distribute nutrients and chloroplasts throughout the cell to optimize photosynthesis.
The exposure is controlled by the camera's light meter
There are several nutrients that are required by the human body that are not broken down by the body or destroyed by heat, including:* ...* ...* calcium* iron* ...
The following factors will affect the growth of plants: exposure to light, ambient temperature, water availability, soil type, nutrient availability and supply of nutrients.
They steal nutrients and water from your desirable plants.