Answer:
Wash your hands often with soap and water. Home is where you stay when you are sick. Avoid touching your eyes, nose, and mouth –especially when you are sick. Cover your coughs and sneezes so you do not spread germs to others
Answer: The ligament of the ovary.
Explanation: The medial pole of the ovary is attached to the uterus by this cord, the ligament of the ovary, also called the proper ligament of the ovary. The ovarian blood vessels cross the pelvic brim here, and pass beneath the peritoneum to reach the lateral pole of the ovary.
In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
I believe a. is the answer
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