Answer: She spun faster because her mass was closer to her center of rotation. The rate of spin increased to conserve angular momentum.
Explanation: plato answer
Answer:
Macroinvertebrates serve several important functions within the aquatic environment:
They provide a valuable "cleaning" service by scavenging dead or decaying bacteria, plants, and animals, which helps recycle nutrients back into the system.
They are an important food for fish, birds, amphibians and reptiles.
Explanation:
the list could go on and on.
The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.
Further Explanation
Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.
Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.
Freezing
Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.
Cooking
When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
</h3>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
<span>For the first blank, the answer is decreases. For the second blank, the answer is increases. And for the third blank, the answer is decreases.
When a liquid is cooled, the kinetic energy of the particles decreases. The force of attraction between the particles </span>decreases, the space between the particles decreases, and the matter changes its state to solid.
