Answer:
Gluten forms when two classes of water-insoluble proteins in wheat flour (glutenin and gliadin) are hydrated with water and mixed. From this process, gluten bonds form and a firm, rubbery substance is created providing strength and structure.
Answer:
Explanation:
Active - the process of exposing the body to an antigen. Exposing the body will generate an adaptive response that takes a few days or weeks to develop and can be life long lasting.
Passive - it is provided when we are given antibodies to disease. Instead of producing the antibodies with the immune system, they are given. Like a newborn baby acquires immunity from the placenta.
Natural - it works to fight off pathogens before they begin an active infection. Sometimes it is not enough to stop the pathogen or the pathogen exploits the immune response and gets to the cells.
Cell membrane, because that’s the structure that allows organelles to leave and enter
Answer:
The FDA defines <em><u>Potentially Hazardous Food (PHF)</u></em> as any perishable food that consists in whole or in part of milk or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable of supporting rapid and progressive growth of infectious or toxigenic micro-organisms.
Explanation:
<u>Potentially Hazardous Foods</u> are the foods that are perishable like milk and it's products, eggs, meat, poultry, fish, or other items that have ingredients that have a rapid and progressive growth of infectious or toxigenic micro-organisms. These food items are graded by the Food and Drug Administration (FDA) as potentially hazardous food in accordance with their contents which play a huge role in their longevity and endurance or lasting potential. The easily degradable foods which get spoiled sooner than others are termed under the PHF so as to identify their duration and thus make people aware of how to handle such foods.
