This contamination now allow the virus to move into another living medium (the one who actually ate the potato).
After the virus enter the eater's body, it will start to reproduce itself and caused several symtoms during the period where the antbodies inside the host's body is fighting it.
Answer:
College students are under risk of alcohol related problems since they are normally always under pressure. Being in many classes and working hard every day and night could stress someone out brutally and could lead to alcohol as well. Some students may even see another student or a roommate of theirs drinking and they could feel a bit curious as of to why they crave such a drink.
Explanation:
Uh- if this made no sense or is incorrect in any kind of way please lmk!
Answer:
The question is incomplete, the missing part says: and suggests that maybe it is caused by stress. Hadad worries that there is something physically wrong, and he doesn't feel these symptoms are stress-related. What can he do?
He should visit another doctor or be persistent with his doctor.
Explanation:
Haddad should visit another doctor that may have a different point of view or run different tests on him. Another possibility is to keep visiting his doctor and claiming that he is not feeling well until the doctor finds out what is the problem with more tests or a deeper examination.
A person suffering from anorexia nervosa typically suffers from low blood pressure, thin/weak bones, and damage to internal organs.
So the answer would be D (all of the above)
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The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
<h3>What is HACCP?</h3>
A HACCP plan is a food safety monitoring system used to identify and
- control biological
- chemical
- and physical hazards
during the storage, transport, use, preparation and sale of perishable products. It also determines critical control points (CCP) in the food production process.
With this information, we can conclude that The third principle applied by the team is the development of the HACC plan for the critical limit of a <u>food safety monitoring system</u>.
Learn more about HACC in brainly.com/question/27959463
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