what effects do cooking processes have on the main b vitamin
In cows and other herbivores, their natural flora of bacteria break down cellulose and make it something they can digest, but in humans our bacteria have no effect on cellulose, so for us it is indigestible.
No effect whatsoever. Since we don't have the enzymes which could digest the vegetable's cellular wall to get the nutrients contained inside, and our stomachs are not adapted to mechanically crush it, vegetable cells pass through out intestinal tract intact. You could, like a cow, keep chewing your veggies to get the most out of them.
Cellulose gum in toothpaste acts as a thickening agent to give the toothpaste its desired texture. It does not have any bacteria effects but helps in stabilizing the product and improving its shelf life. The antibacterial effect of toothpaste usually comes from other active ingredients like fluoride or triclosan.
No, cooking read meat does not effect the protein content as it is stable in this type of meat. Cooking methods however can effect the vitamin content in red meat.
i wanted to know the effect of the above question on vegetable
they get wet
On the contrary, side effects are undesirable. A good effect is the intended effect, not a side effect. It is the unintended, bad effects that are considered to be side effects.
To apply effects to an After Effects layer, select the layer you want to add effects to, then go to the Effects Presets panel and choose the effect you want to apply. Drag and drop the effect onto the layer, and adjust the settings in the Effect Controls panel to customize the effect.
Very vauge question. do you mean health concequences? effect on the product? Viscosity, shelf life ect? What type of oils? From which souce? Hydrogenated, cold pressed??
The plural of effect is effects.
Cholesterol is partially destroyed after cooking at very high temperature.