Vitamins such as vitamin b and vitamin c are often lost by boiling vegetables. why? vitamins such as vitamin b and vitamin c are often lost by boiling vegetables. why? the heat of the boiling water destroys the vitamin. they are fat-soluble compounds and vegetables do not have much fat. they are water soluble and are poured down the drain with the water. the heat of the boiling water causes the vitamin to evaporate.

They are water soluble and poured down the drain with the water.

Idont really understand

By water evaporation from the leaves is created a negative pressure at the top of the tree that promotes the ascension  of the water through channels that are called xylem. there are also two molecule forces that are involved: the intra-water molecules cohesion (water molecules stick to each other) and the adhesion when the water molecules stick to the channels they are running in. this is what enables water to go from the roots to the top of a tall tree.