Education, employment, healthcare, and economic independence.
Answer:
Acetylcholine
Explanation:
Acetylcholine is the neurotransmitter that promotes rest by binding muscarinic receptors after a meal. This neurotransmitter is used at the neuromuscular junction, and it is released by the motor neurons of the nervous system in order to activate muscles. This is most likely the reason why Maddie does not want to go swimming after eating.
Answer:
C. There was a bloody rebellion called the Mau Mau Revolt.
Explanation:
The book "A Long Walk To Water" explains this in detail.
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
Learn more about Temperature here: brainly.com/question/25677592
#SPJ4
