1: D
2: B
3: B
4: C
5: D
8: A
9: D
10: A
<span>d. sporangia.
is a structure that can be found in unicellular and multicellular organisms that encloses spores. Organisms that form sporangia in their life cycles are plants, fungi and algae among others.</span>
Phat1 = 9/142
Phat 2 = 5/268
Phat 3 14/410
Test statistics = (Phat 1 - Phat 2) / (Square root of (phat × (1- phat))
times the square root of (1/n1 + 1/n2))
Test statistics = 2.373
P- value = 2× (1- normal cdf (2.373, 0, 1))
= 0.0176
At the level of significance, there is difference between the proportion of drug-resistant wihtin the two states.
Answer:
India experiences the monsoon season
Explanation:
From the picture, it can be seen that India experiences the monsoon season.
This is evident in that the southwestern summer monsoon is brought into a low-pressure area primarily as a result of great heat moving over the Thar Desert in places like Rajasthan and other nearby areas during summer.
This is illustrated in the picture as wind direction moves inwards at this period, making the moisture-rich wind blowing from the Indian Ocean moves to the low-pressure region, hitting the great Himalayas, and thereby leads to rainfall.
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.
