Answer:
Low temperatures slow down chemical reactions, the action of enzymes, and delay or inhibit the growth and activity of microorganisms. The lower the temperature, the slower the chemical reactions, enzymatic action and bacterial growth will be.
Explanation:
Refrigeration consists of keeping the products at low temperatures, but above their freezing temperature. Refrigeration prevents the growth of microorganisms that can withstand temperatures above 45º C and many that can survive temperatures ranging from 15 to 45º C. If we lower the storage temperature of perishable foods, we will be able to significantly reduce the speed of reproduction of the vast majority of microorganisms, which cause decomposition and generate possible diseases in consumers. Refrigeration decelerates the metabolism of organic matter until it stops almost completely when we reach -18 ° C (international conservation standard for most frozen products), in addition to achieving partial or total inhibition of altering processes in food, such as certain enzymatic reactions or the metabolic degradation of proteins, thus delaying the decomposition of these.
Answer:
A. a base pare of deletion
Explanation:
A base pair deletion is a mutation where one nucleotide is removed during DNA replication. The base-pair deletions produce frameshift mutations, i.e., they cause genetic modifications that alter the Open Reading Frame (ORF) of the corresponding protein. Examples of human diseases caused by deletion mutations include, among others, cystic fibrosis and Williams syndrome.
Yes! You're right. It is evaporation. Since evaporation is a cooling process, it takes the heat of a surface away. - releasing heat
D. specialize cells perform specific functions in the body
