A reflex, or reflex action, is an involuntary and nearly instantaneous movement in response to a stimulus. ... The reflex is then an automatic response to a stimulus that does not receive or need conscious thought.
Answer:
C. active transport driven directly or indirectly by metabolic energy
Explanation:
The intestinal mucosa is the tissue that lines the inner walls of the intestines. It is characterized by the pleated appearance, which facilitates the absorption of nutrients already deferred and the formation of fecal cake. Most nutrients are absorbed by this region through active transport directly or indirectly driven by metabolic energy.
<span><span>Implement a personal hygiene program. To lessen the possibility of food handlers contaminating food, institute a good personal hygiene program that includes policies addressing critical hand practices like proper handwashing, hand care and glove use. Also address staff cleanliness and work attire, focusing on topics such as bathing, clean clothing, the proper use of hair restraints and prohibited jewelry. Finally, policies should be put in place to make sure food handlers come to work healthy. Include actions such as reporting illnesses and covering wounds.</span><span>Remind employees to wash their hands. This is especially important after using the restroom and after handling raw meat, seafood and poultry. Once employees have washed their hands, ensure they use a single-use paper towel or hand dryer, rather than any part of their uniform, to dry. </span><span>Use separate equipment. Each type of food should be prepped and handled with a separate piece of equipment. For example, use one set of cutting boards, utensils and containers for raw poultry. Use another set for raw meat, and use a third set for produce. Some operations use colored cutting boards and utensil handles to help keep equipment separate. If this system is not possible at your restaurant, prep food at different times.</span><span>Clean and sanitize all work surfaces. All work surfaces, equipment and utensils should be cleaned and sanitized after each task. Simply rinsing equipment is not enough to eliminate pathogens that can contaminate food. </span><span>Purchase prepared food. You can prevent cross-contamination by purchasing food that doesn’t require much prepping. This minimizes handling and can reduce the transfer of pathogens from one surface or food to another.
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Plants make their own food by a process called Photosynthesis. ... Photosynthesis is done with the help of carbon-dioxide, water, and sunlight. The end products of photosynthesis are oxygen, which the plants release, and carbohydrates, which become the plants' source of energy
B the warmth from your hands us being transferred
