The answer is...B- consist of a connection between individuals or groups that interact.
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Acute myocardial infarction is a medical condition that falls inside the WHO's range ICD-10 code I21.
<h3>What is acute myocardial infarction?</h3>
- A condition in which the myocardium exhibits severe necrosis as a result of a disruption in the blood supply.
- Blood coagulation in one or more coronary arteries.
- A blood clot (thrombus) is a common factor in myocardial infarction.
- Complete obstruction of one of the coronary arteries, typically caused by coronary atherosclerosis.
- In the United States, approximately a million people suffer a heart attack annually.
- Most of them pass away. Because they don't seek care right away, a lot of people suffer permanent heart disease or pass away.
- These symptoms include shortness of breath, chest discomfort (such as pressure, squeezing, or pain), and discomfort in the upper body (such as in the arms, shoulders, neck, and back).
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Answer:
i think it is B
Explanation:
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His first line of defense was broken.
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.
