Answer:
Option A is the correct answer. To conduct a controlled experiment would be the best choice for Maria to test her prediction.
Explanation:
A controlled experiment can be described as an test in which one of the test models is kept constant for a variable, while in other experimental models, a change is made for testing the variable.
It would be best for Maria to conduct a controlled experiment. In the control model, Maria should keep light as constant whereas in other experimental models she should increase and decrease the quality of light to test her prediction. She should then compare her experimental results with the control model to deduce the results.
A glucose molecule is too large to pass through a cell membrane via simple diffusion. Instead, cells assist glucose diffusion through facilitated diffusion and two types of active transport.
So the answer is B
podrias ser mas especifico??
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
I would say it is true and if it isn’t then I’m sorry.
