Explain why less vitamins c is a lost when vegetables are plunged into boiling water

High heat can reduce the vitamin C content of the vegetables, and when heat and water are combined, as they are in boiling, you can see significant reduction of vitamin C. (One study found that boiling reduced the vitamin C content in broccoli by 45 to 64 percent.) This is because the vitamin is first leached out of the food into the water, and then degraded by the heat.

Explanation:

so we know the answer cannot be c because no insect or animal starts as an adult

the answer is a. a swimming larvae

because since they are sea animals they automatticaly have to know how to swim they cannot just sink to the bottom

sorry if this is the incorrect answer.