Answer: In the restaurant business, the use of plastic can sometimes be unpreventable, as it serves many purposes and plays a vital role in our consumption of food. One of the great advantages of plastic is that it’s designed to last for a very long time: nearly all of the plastic ever created still exists in some form today. It is in use all around us — from protecting products, to the interior of our cars, to preserving food, to the medical devices used in hospitals every day. While there are numerous positive characteristics of plastic, there are also some considerable negatives. Every day, many plastic items are only used once and then are thrown away, generating one of the fastest growing problems for the environment. We call this “single-use plastic.”
There are countless amounts of plastic items in our landfills and additionally, in our lakes, rivers and oceans. Since it takes years and years for plastic to decompose, it can release toxic chemicals into our soil and water, which can affect human health and wildlife.
With this in mind, it is important not only for individuals to reduce their plastic use, but for restaurants to lead in example by reducing the amount of plastic generated in the workplace. Many large companies like Starbucks, IKEA, and Disney have already committed to eliminating single-use plastic waste in the near future, and we expect many others will follow suit. Here are five tips to help contribute to reducing plastic waste:
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Answer:
introns will remain inside the bacteria
Explanation:
Introns are the remains of an RNA transcript that do not involve in coding and hence they are trimmed off once the protein is translated from the RNA molecule.
Introns are found more commonly in eukaryotic genomes as compared to bacterial and archaeal genes
Group I introns have an ability to invade tRNA, rRNA and protein through its intervening sequences however their insertion into genes is phenotypically neutral.
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It is during these reactions that the energy from sunlight is absorbed by the pigment chlorophyll in the thylakoid membranes of the chloroplast. The energy is then temporarily transferred to two molecules, ATP and NADPH, which are used in the second stage of photosynthesis.
The answer is D. Because viruses survive off of the host cell
A cow eats plant material like hay and grass that is full of cellulose. Cellulose is very hard to digest, so the cow relies on bacteria and other organisms that live inside them to break down the cellulose into a form from which they can extract nutrients. The ruminant stomach is vastly different from your own digestive system. Without cellulose-digesting bacteria, cows wouldn't be.