To conserve the vitamin content of foods, . Multiple Choice A) store in warm conditions, and expose to sunlight and air B) peel vegetables and cut into small pieces before cooking in waterC) cook slowly in large amounts of water.

D. Steam or stir-fry until tender but not overcooked.

Explanation:

Boiling or steaming food leads to lowest loss of the minerals and vitamins in the food. As the vegetables do not come in direct contact of cooking water during the steaming process then more vitamins are retained. The stir-fry is a dry method of cooking this involves the moderate loss of water from the vegetables hence water soluble minerals and vitamins may get lost. The overcooked food is likely to deprive the vegetable or food from Vitamin C, B, thiamine, and folate. The overcooking will also destroy the taste of food.

hey bro i looked it up on google the structure of the eye-spot in euglena viridie, e. ehrenbergii, and phacus pyriyorme is not as franzé haa described it. the so-called “crystal body” and “lens bodies” were not found in any of the individuals of the species examined by me. as earlier observers have stated, the eye-spot consists simply of a mass of pigment granules arranged in a single layer, and probably embedded in a protoplasmic framework, but the latter could not be seen, and its presence was only inferred from the fact that the pigment granules must be held together in some way, thd the eye-spot as a whole is capable of expansion, and that the pigment granules can be separated from each other.

hope this   and an i get brainlsiest

i think that c)gold was found there

but i am not sure