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2 years ago

Are sunglasses allowed at school on really hot UV rays and days

1 answer:

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The need for pupils to be protected from sun exposure in schools is so critical that the California legislature took the time to establish a law giving students the legal right to bring sunscreen and wear sun-protective apparel to school.

<h3>What are sunglasses?</h3>

Sunglasses, often known as sun glasses, are a type of protective eyewear meant to shield the eyes from strong sunshine and high-energy visible light.

When heading to PE, recess, or drop off/pick up, children are allowed to wear sunglasses and hats to protect themselves from the sun. Hats and sunglasses are only permitted outside the building, according to the Dress Code. At no point are flip flops permitted. If they wear sandals to school, children are encouraged to bring tennis shoes to PE. When the child's arm is down at his or her side, the hemlines of shorts and skirts must not be higher than the child's fingertips.

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Which is an example of direct pressure?

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3 years ago

List and explain types of salt

Whitepunk [10]

Answer:

Table Salt

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Also known as "iodized salt," table salt has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can give off a metallic taste when used in large quantities, table salt shouldn't be used in savory recipes. It can be used when baking, though, because these types of recipes typically only call for small quantities of salt.

Kosher Salt

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If you have room for only one salt in your panty, opt for kosher salt. Its texture is light but coarse (which helps you avoid over salting) and dissolves easily. It can be used in any application and is quite affordable (around $4 for a 3-pound box). One thing to keep in mind: Different brands of kosher salt will have different levels of salinity. For example Morton’s brand kosher salt is about 1 1/2 times more salty than the Diamond Crystal brand. So if for some reason you have to switch between brands, be sure to taste before salting.

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Himalayan Pink Salt

MIRAGECGETTY IMAGES

The purest of all salt, Himalayan pink salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink color, this salt contains all 84 natural minerals found in the human body. Because of its steep price tag and bold flavor, use Himalayan pink salt for finishing dishes.

Sea Salt

sea salt

VEERAVONG KOMALAMENA / EYEEMGETTY IMAGES

Harvested from evaporated sea water, sea salt can be either very or lightly salty tasting, depending on where it's harvested, so make sure to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavor, but since it's fine or medium grained, it can be used in either savory and sweet recipes.

Celtic Grey Sea Salt

KARISSSAGETTY IMAGES

Harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as sel gris (French for “gray salt”). Its gray color comes from the minerals that are left behind when the sea water evaporates. Use as a finishing salt on roasted vegetables or grilled meat or seafood.

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Fleur De Sel

PAKIN SONGMORGETTY IMAGES

Like Celtic sea salt, fleur de sel (French for “flower of salt”) is harvested from evaporated sea water, but it comes specifically from the coast of Brittany. This salt is often described as smelling like and tasting of the sea. It’s a moist salt, so it's quite sticky, but the moisture causes the saltiness to stay on the tongue longer. It's best used as a finishing salt.

Flake Salt

FREILAGETTY IMAGES

Like sel gris and fleur de sel, flake salt is harvested from evaporated sea water—although its shape and texture are quite different. Light, thin, and irregularly shaped (often like pyramids), flake salt has a very bright taste and low mineral content. Because of its high price, it’s best used as a finishing salt. Try it sprinkled on salads or chocolate chip cookies.

Red Hawaiian Salt

gourmet salt - red Hawaiian variety

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Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its flavor is described as nutty. Its striking red color makes it perfect for garnishing finished dished.

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Black Hawaiian Salt

OLGAKRGETTY IMAGES

Made by adding activated charcoal to sea salt, black Hawaiian salt is know for it’s strong flavor—often described as "earthy." Sprinkle on finished dishes.

Smoked Salt

HANDMADEPICTURESGETTY IMAGES

Smoked salt is created by cold smoking salt with wood (such as alder, apple, hickory, or mesquite) for up to two weeks. Its flavor and color can vary depending on the type of wood used and the length of time smoked. Use it to add a smoky flavor to savory dishes like chili or barbecue sauce.

Himalayan Black Salt

Himalayan black rock salt used in South Asia, the Himalayas, Pakistan in a stone bowl on a white background

TATYANA BERKOVICHGETTY IMAGES

Also known as Kala Namak (which means “black salt” in Nepalese), this reddish-brown salt is created by cooking rock salt with charcoal, herbs, seeds, and bark in a furnace for 24 hours. It has a very distinctive flavor and smell—often described as soft-boiled egg-like—and is commonly used in vegan recipes to mimic the taste of eggs.

Pickling Salt

WILLIAM REAVELLGETTY IMAGES

Used only for pickling, this coarse salt contains no iodine, minerals, or caking agent.

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Explanation:

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2 years ago

Need help asap

jenyasd209 [6]

Answer:

One of the most important subjects to master in your life is nutrition. Once you understand how your body takes in food, breaks it down and distributes it throughout your body, you will be able to make healthier food choices throughout your life. You will also be better able to express to your doctor any problems you may encounter,. .

Carbohydrates: Introduction

one of the three primary classes of macronutrients that make up the food we eat. There have been many changes to the types of carbohydrates available. In this century there has been a dramatic shift away from the consumption of fresh fruits and vegetables and complex carbohydrates toward an increase in the consumption of refined carbohydrates. These dietary shifts are implicated in a number of diseases including obesity, diabetes, cardiovascular disease and tooth decay.

Fats: Introduction

Mmm…fats! They make food taste delicious. But what is their value in human nutrition? How much do you need each day? How much is too much? What makes up a good fat or a bad fat? How have modern processing and fast foods changed the fats?

Proteins: Introduction

Protein is another crucial macronutrient. An essential part of human nutrition, they are second only to water in the body’s composition. Protein makes up about 20 percent of our body weight, and is the primary component of muscles, hair, nails, skin, eyes, and the heart and brain. Composed of carbon, oxygen, hydrogen and nitrogen, protein is made of smaller building blocks called amino acids.

Vitamins: Introduction

This section focuses on one of two micronutrient categories: vitamins. Vitamins are essential to human nutrition. They are organic (contain carbon), and are found in small amounts in plant and animal sources. With the exception of a few B vitamins and an occasional biochemical conversion from a precursor, we must get them by eating the plants and animals that contain them.

Minerals: Introduction

Now we get down to the foundational elements that our entire nutritional matrix is built upon. The minerals! Minerals are basic constituents of all matter. Minerals exist as inorganic forms in the earth, and they are a part of all living tissues. In fact, every living cell depends on minerals. When plant or animal remains burn or decompose, it is minerals that are left as the final ash.

Like vitamins, they are coenzymes enabling the body to create energy, growth and healing. Minerals are inorganic molecules that are found on the periodic table and, generally, do not break down into smaller substances. Let’s explore minerals in nutrition!

Fluids And Hydration: Introduction

The water of life:

After air, water is the most important nutrient to the human body. A person can go without food for many weeks, but only a few days without water. Fluids provide hydrogen, oxygen and electrolytes (minerals). In this section we will examine the importance of fluids and the concept and science of hydration. We will also consider modern sources of water, quality issues and the technology of sports hydration drinks.

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2 years ago

Food is broken down into smaller molecules called (calories, ions, nutrients). This process is called (digestion,respiration,tra

xeze [42]

Answer:

Food is broken down into smaller molecules called nutrients. This process is called digestion. Chemical, energy is stored in the bonds between the molecules that make up food. When the body is active, the energy from food is transformed into heat. This energy is measured in calories

Explanation:

Once the food is in our body, we digest it, that is to say, that we break it down to obtain nutrients that the body can absorb. From this process, we obtain amino acids, lipids, and carbohydrates, which are macromolecules that store energy in their bonds. That is why they store chemical energy. When our body is active and needs energy, it will break these chemical bonds and obtain energy. The chemical energy becomes heat, which is the energy that the body can use. We measure this energy in calories.

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3 years ago