Food-service equipment should be carefully cleaned and sanitized, in order to prevent foodborne illnesses. Cleaning is the process of removing traces of food from surfaces while sanitizing is the process of removing microorganisms from surfaces. In general, food-contact equipment should be cleaned and sanitized after each use of the equipment. However, when the food-contact equipment is in constant use, it should be cleaned and sanitized every four hours.
A. Group of cells
Cells - Tissue - Organ ...
If you want to know more - look for "Biological Organisation"
The pH scale measures the concentration of how acidic or basic something is. The lower the number below 7, is acidic. Above 7 is basic. 7 is waters purest form.
Answer:
27
Explanation:
The number of protons in atom is the atomic number. For a neutral atom that has not lost or gained any electron, it is the same as the number of electrons.
The atomic number is used in perfect ordering of the periodic table and it is the basis of the periodic law.
Protons are positively charged subatomic particles that reside in the in the nucleus of an atom with the neutrons.
The one that is correct for the effect of linkage on recombination is : C. It reduces the percentage of recombination
In linkage on recombination it only use part of the Recombination that doesn't exist on the parent. Doesn't necessarily have to be 50 %
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