When you boil antioxidants, their effectiveness can diminish due to the heat and prolonged exposure to water. Many antioxidants, such as vitamins C and some polyphenols, are heat-sensitive and may degrade or leach into the cooking water. As a result, the nutritional benefits they provide may be reduced, making it important to consider cooking methods that preserve these compounds, such as steaming or sautéing.
In water, it just gets clean.
Whe you boil water, molecules of water "escape" into the atmosphere. The molecular structure of water is unaffected by boiling.
Boiling a rock will not cause it to change its composition or characteristics. Rocks are made up of minerals and are not affected by boiling.
Boiling dirt will not change its composition. The water will evaporate, leaving behind the same dirt particles that were there initially.
Primary antioxidants are antioxidants that directly neutralize free radicals, preventing oxidative damage. Secondary antioxidants are compounds that work by regenerating or recycling primary antioxidants, enhancing their effectiveness in combating oxidative stress. Both types of antioxidants play important roles in protecting cells from oxidative damage.
well...................it explodes.
explossion occur
You stand the chance of contacting any of many intestinal disorders.
A chemical change occurs when you boil something. Also, evaporation can occur when it gets hot enough.
they move faster.
It will become rehydrated.
In water, it just gets clean.
Yes u can
It will boil
When you boil beer, the alcohol content evaporates and the flavors can change or become more concentrated. This can alter the taste and aroma of the beer.
Ice cream melts when you boil it.
You can pop a boil but it is not recommended due the risk of further infection. You can make the boil come to a head by laying a washcloth rinsed in hot water over it. The will help the infection rise to the surface. As this happens the boil will open up and begin to drain.