Answer: The correct answers are option(b) and(d).
Explanation:
When the lamp was dimmer the resistance offered by the lamp was more which just resist the flow current from the circuit.
(Ohm's Law)
When the Janet decrease the resistance to (R') by sliding the dimmer switch (voltage remained constant). On decreasing the resistance the flow of current in circuit will increase by which light of the lamp will become brighter.
Hence, from the enlisted options the correct options option(b) and(d).
Answer:
be part of the cell signaling process
Explanation:
Glycoproteins and glycolipids are proteins and lipids with carbohydrate chain attached to it. They are an important component of the cell membrane with many roles:
- stabilizing membrane structure-because of their ability to bind water molecules via hydrogen bonds
- cell signaling-they are often membrane receptors for the hormones and neurotrasmitters
- cell attachment (adhesion)-for the connection between cells
- cell recognition-they can act as antigens on the cell surface (immune role)
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.
