Food-service equipment should be carefully cleaned and sanitized, in order to prevent foodborne illnesses. Cleaning is the process of removing traces of food from surfaces while sanitizing is the process of removing microorganisms from surfaces. In general, food-contact equipment should be cleaned and sanitized after each use of the equipment. However, when the food-contact equipment is in constant use, it should be cleaned and sanitized every four hours.
Oxygen gas contributes to the green house effect
“B” because from our relationships that we learn outside our community it shapes us in what learning standards we would reflect on society where we are learning everyday
Answer:
<h2>
A. mRNA ( messenger RNA),B. rRNA (ribosomal RNA) and C. tRNA (transfer RNA )</h2>
Explanation:
A. mRNA ( messenger RNA);
i)it is the most abundant form of RNA
,
ii) specifies the amino acid sequence for a protein
,
iii) contains exons.
B. rRNA (ribosomal RNA);
i) it is assembled in the nucleolus
,
ii) is a component of ribosomes
.
C. tRNA (transfer RNA );
i) contains anticodon,
ii) has amino acids covalently attached
.
Guard cells use osmotic pressure to open and close stomata, allowing plants to regulate the amount of water and solutes within them. In order for plants to produce energy and maintain cellular function, their cells undergo the highly intricate process of photosynthesis
