Answer:
Itching.
Nausea and vomiting.
Weight loss.
Fatigue.
Weakness.
Jaundice.
Swelling and pain in your stomach.
Dark-colored urine and/or light-colored stool.
Explanation:
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In the past, restaurants had four hours, straight through, to cool food to 41°F or lower. Now the FDA recommends cooling food in two stages -- from 135°F to 70°F in two hours then from 70°F to 41°F or lower in an additional four hours for a total cooling time of six hours
Explanation:
the two-stage cooling method<span> is a </span><span>Food Code </span>counselled<span> procedure for cooling food in restaurants and foodservice </span>institutions<span>. </span>within the<span> two-stage cooling </span>methodology<span>, food is</span><span> cooled from 140° F (60° C) to 70° F (21° C) </span>among 2<span> hours and to 41° F (5° C) or lower </span>among<span> four hours. Use of this cooling </span>methodology<span> ensures that food is cooled quickly and safely and has no harmful effects.</span>
Answer:
(1) Chloroplast
Explanation:
Cells of living organisms are made up of certain function-specific structures called ORGANELLES. Some organelles are present in plant cells and absent in animal cells and vice versa. In a plant cell, one notable organelle that allows it perform the photosynthetic process is the CHLOROPLAST.
However, the chloroplast is predominantly found in the LEAF part of a plant. This is because leaf cells are the site of photosynthesis. Hence, according to this question, Joe would be able to tell whether the plant cell was from the leaf or the root by looking for CHLOROPLAST as a differentiating factor in each cell.
Explanation:
gravity if it's incorrect sorry
C. Also just look up a chemical equation balancer calculator next time.
