<h2>Hello!
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The answer is: C. 40°F to 140°F
<h2>Why?
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According to the Food Safety and Inspection Service (which belongs to the United States Department of Agriculture) keeping food at room temperature for too long, will increase the possibility of bacteria creation such as Campylobacter, Salmonella Enteritidis, Escherichia coli, and Staphylococcus aureus.
Temperatures above 40°F thru 140°F creates a favorable environment for bacteria proliferation, it's called the danger zone for foods. The recommendations are wether keep the food hot (above 140°F) or keep the food cold (below 40°F).
Have a nice day!
Your body is essentially expending less energy digesting cooked food than raw food, because the process of adding heat to your food has done some of the work for you. Think about eating something like celery. When you eat raw celery, it is very fibrous and hard break down without a lot of chewing. Now, when you eat cooked celery in something like soup, the same celery stalk require less work to be digested. This is because the soup-making process has broken down a lot of that fibrous material that required you to chew so much when the celery was raw. Other foods are known to have a lot of natural digestive enzymes within them. By cooking these foods, you are denaturing these enzymes and losing the inherent digestive properties of the food itself.
The steps to managing one's emotions are to recognize, accept, and control. It is important to recognize if you are sad, jealous, happy, or angry. Then It's important to accept that your feelings are valid and accept how you feel. Finally, controlling your emotions is very important. Some people react in a negative way, but those with strategies tend to control their emotions better.
I hope this helps.
True I think. I’m not 100% sure..
But I’m like 98.999% sure.
