Answer:
b) Fetal hypersensitivity to anesthetic
Explanation:
In general, any type of anesthesia does not present major problems, ie the risks of anesthesia in pregnancy are low, but it depends on a number of factors, ie they exist.
The fetus may have some sensitivity to the anesthetic drug and this may increase the risk of malformation of the baby, for example. The greatest risks are those of spontaneous abortion and premature birth. The likelihood of an abortion when a woman takes anesthesia is about 6%, up to 11% if given in the first trimester of pregnancy. The other concern, premature birth, must also be great, since there is an 8% chance of this happening when a pregnant woman is subjected to anesthesia.
But then how to deal with this kind of problem since anesthesia can do harm to the baby? As we said earlier, everything will depend on a number of factors. Of course, if you can avoid and only take anesthesia after pregnancy, this is most recommended.
You Should Go and help her out and check if shes ok and if she is having trouble, You should call 911 to fast help her up and you would probable save a life if you helped you would feel good about your self
Answer:
B
Explanation:
Things like safety belts are made to protect and prevent injuries.
Answer:
The FDA defines <em><u>Potentially Hazardous Food (PHF)</u></em> as any perishable food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic micro-organisms.
Explanation:
<u>Potentially Hazardous Foods</u> are the foods that are perishable like milk and it's products, eggs, meat, poultry, fish, or other items that have ingredients that have a rapid and progressive growth of infectious or toxigenic micro-organisms. These food items are graded by the Food and Drug Administration (FDA) as potentially hazardous food in accordance with their contents which play a huge role in their longevity and endurance or lasting potential. The easily degradable foods which get spoiled sooner than others are termed under the PHF so as to identify their duration and thus make people aware of how to handle such foods.
