The nurse can give the following instructions:
1. the procedure will most likely last for ten minutes
2. since it is still an infant, the child will be put under anaesthesia
3. a pulsed dye laser treatment will be given
4. if general anaesthesia will be given, then there are special rules for eating and drinking restrictions before procedure
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Your blood would not be oxygenated so cells and tissues and muscles wouldn't receive any oxygen
Answer:
25. red
24. A. Temperature and Luminoscity
Explanation:
The correct option is B, that is, A FAMILY DONATES USED CLOTHING TO A SECOND HAND STORE.
Waste prevention has to do with the process and practice of reducing the amount of wastes products in order to produce a more sustainable environment. Waste prevention can also be called recycling. There are three types of waste prevention, these are primary, secondary and tertiary waste prevention / recycling.
Primary waste prevention refers to a situation in which the material to be disposed is not changed in anyway, before been reused. Such material can be given to friend or donated to a charity organization. The material is always used for the same purpose as the original use.
Secondary waste prevention involves some kind of modifications while tertiary waste prevention usually involves the use of chemicals and heat.
Answer:
Una enzima es una sustancia, generalmente una proteína, en la célula de un organismo que acelera las reacciones químicas.
Durante el pardeamiento enzimático, una enzima llamada fenolasa y otro compuesto orgánico que se encuentra en las células de la fruta llamados fenoles pasan por una reacción de oxidación cuando se exponen al oxígeno. La fenolasa regula la reacción, convirtiendo los fenoles en melanina.
Por lo general, las enzimas de la fruta están encerradas en tejido. Las enzimas están metidas en sus células, trabajando para madurar la fruta. Pero cuando esas células se descomponen, ya sea por una causa externa como si alguien muerde o corta la fruta o por causas naturales como el envejecimiento, las enzimas se liberan y entran en contacto con el oxígeno, lo que desencadena la reacción química y hace que la fruta se vuelva marrón.
