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Fynjy0 [20]
3 years ago
12

Some foods are preserved with heat and then cooled again before ever reaching you food service establishment. This process calle

d is used on foods like dairy products eggs and wine
Health
2 answers:
Tpy6a [65]3 years ago
6 0
The answer is pasteurization, it makes the food safe in case someone likes consuming it raw.
kondor19780726 [428]3 years ago
5 0
<h2>Answer:</h2><h3>Pasteurization.</h3><h2>Explanation:</h2>

Pasteurization is the process in which items are heated to a certain level so that when they are cooled back down, they don't get spoiled. This happens because, when the food item is heated up the bacteria residing inside it cannot survive in such harsh conditions. So when its cooled back down the food item does not contain any bacteria to spoil it.

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Which subtype of type a fibers transmits signals that are interpreted and perceived as pain?
borishaifa [10]

Delta is a type of fibre that transmits signals that are interpreted and perceived as pain.

<h3>Delta fibres</h3>

A delta fibres (also known as A fibres) are a type of sensory fibre. They respond to cold and pressure stimuli, and as nociceptors, their stimulation is perceived as fast/first pain input. Because they are thinly myelinated, they transmit impulses quicker than unmyelinated C fibres but slower than other, thicker myelinated "A" class fibres.

Structure

They have myelinated axons that are thin (2 to 5 m in diameter) and have a moderate conduction velocity, or speed at which a nerve signal moves (2 to 30 m/s). These nerve fibres make up the afferent portion of the reflex arc that causes the body to "draw away" from noxious stimuli because they are linked to acute (sharp) pain (e.g. retracting your hand away from a hot stove). A part of A fibres is also linked to pressure and temperature perception (also known as "cold receptors" in mammals). Contrarily, slow-conducting, unmyelinated C fibres convey gradual, scorching pain.

Learn more about receptors here:-

brainly.com/question/14613585

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5 0
1 year ago
What do folic acid supplements and iron supplements have in common? They are used together to treat cases of septicemia. Both ar
gregori [183]

Answer:

What iron and folic acid supplements have in common is that both are frequently prescribed for cases of anemia.

Explanation:

Iron and folic acid supplements are necessary and commonly used in the treatment of anemia. Clinical anemia is a condition due to decreased red blood cells, hemoglobin, or lack of iron.

  1. <u>Iron</u> is an important part of hemoglobin, a molecule found in red blood cells that allows the transport of O₂ and CO₂ gases.
  2. <u>Folic acid</u> is a necessary cofactor for the synthesis of new cells, including red blood cells or erythrocytes.

The joint use of folic acid and iron supplements in cases of anemia contributes to the formation of new erythrocytes and hemoglobin molecules, in addition to improving and preventing anemia by providing sufficient iron deposits for these cells to fulfill their function.

The other options are not correct because:

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  • <em>Folic acid and iron are </em><em><u>not related to the amount or health of the leukocytes</u></em><em>. </em>
  • <em>Folic acid and iron are </em><em><u>not used to inhibit platelet aggregation</u></em><em>.</em>
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false, swimming pools are a breeding place for bacteria

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