The answer should be B.
"Heat energy is the result of the movement of tiny particles called atoms, molecules or ions in solids, liquids and gases. Heat energy can be transferred from one object to another. The transfer or flow due to the difference in temperature between the two objects is called heat."
Since they're from the same pitcher, the temperature remains the same. But since the larger glass of water has more movement from atoms, it has more heat energy.
The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.
Further Explanation
Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.
Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.
Freezing
Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.
Cooking
When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
</h3>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
The body will break them down and use them for various processes it needs.
Carbohydrates will generally get broken down to glucose,energy source. Proteins are a source of essential amino acids, which the body uses to make its own protein.
I am hoping this helps ! Briannaazam :)
Fish and other aquatic life may have a harder time finding food as a result of algae blooms, and whole populations may move away or even perish as a result.
Thick, green muck produced by harmful algal blooms has an adverse effect on clear water, leisure activities, companies, and property values.
- The process of eutrophication, which happens when the environment becomes enriched with nutrients, increases the quantity of plant and algae development in estuaries and coastal waters, is what causes harmful algal blooms, dead zones, and fish kills.
- The excessive growth of algae in water bodies is referred to as eutrophication.
- Algal blooms are what are known as these phytoplankton masses or blooms.
- Blue-green algae blooms (also known as cyanobacteria, contaminated water supplies, and hypoxia are some of the known effects of cultural eutrophication.
Learn more about algae here:
brainly.com/question/11569246
#SPJ4
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:) i hope i was helpful
