The nurse instructs the client to take the medication: Within
2 hours after a full meal. The nurse
tells the client need Liver function studies laboratory test will need to be monitored while taking this
medication. <span>The nurse is advising a client with acquired
immunodeficiency syndrome (AIDS) to avoid the consumption of undercooked meat.
Which infection can be prevented in the client by Toxoplasmosis encephalitis. </span>
Answer:
yes true cus
Explanation:
virus rely on others cell organism
Fine dining and casual dining restaurants will produce the most number of carryovers, reasons explained herewith.
Fine dining restaurants offer a-la-carte or buffet menu options, in both cases the amount of customers are estimated basis the restaurant's historical experience and the current scenario in the market. The estimates are usually optimistic, thereby the supply would exceed the demand in most instances. The restaurant would not like to be short of food at any point in time as this will be a huge dent on their brand and credibility. The amount of food that customers order will vary as well, and not all customers tend to be disciplined when it comes to finishing whatever they ordered for - this will result in wastage or throw-aways as well.
Casual dining restaurants, like the above example, will also have a lot of carry-overs for the same reasons as fine dining restaurants. One difference is that the customers demographics in such restaurants are very different. They mostly comprise of youth and college goers, for whom traditionally, restaurant is a fun place and the objective is not only food. The behaviours and attitudes towards food in such places tends to be extremely casual as well, so the chances of wastage are higher. Possibilities of carry-overs in such restaurants could be far higher than the fine dining restaurants and there could be certain seasonal trends impacting their business as well.
Pizza parlor and quick service restaurants usually prepare food only after receiving the full orders and their menus have limited options as well, therefore, helping them to estimate their demand better.
Cafeteria always caters to a particular estimated number of people and the customers are mostly repeat ones, thereby making the estimation process and the delivery process more accurate, and thereby, reducing carryovers and wastage hugely.
Answer:
I believe the correct answer is<em> </em><u><em>C. mRnA translation. </em></u>
Explanation:
Because the gene expression is controlled on two levels. First, transcription is controlled by limiting the amount of mRNA that is produced from a particular gene. The second level of control is through post-transcriptional events that regulate the translation of mRNA into proteins.
Carbon is listed twice my dude :)