Answer:
due to formation of purines in outer body
<span>Neither. You need a nutritionist. Biochemist and food scientists could peripherally be involved by seeing that food is processed in such a way as to preserve the nutritional value of the food. (e.g., seeing that the vitamins are not degraded by processing) and contaminates and bacteria are not introduced.</span>
The start from an are of high concentration to an area of low concentration until it's evenly spread out
secondary statement makes a seem correct