During prolonged boiling in water, vitamin B1 (thiamin) and vitamin B3 (niacin) often

(Points : 2)

leech (or decrease in amount) from a food.

remain stable in a food.

increase in quantity in a food.

leech (or decrease in amount) from a food and remain stable in a food.

Question

During prolonged boiling in water, vitamin B1 (thiamin) and vitamin B3 (niacin) often

(Points : 2)
      

leech (or decrease in amount) from a food.

      

remain stable in a food.

      

increase in quantity in a food.

      

leech (or decrease in amount) from a food and remain stable in a food.

anonymous · Answer

i think that it's leech. Am i right?

anonymous · Answer

a