b. protozoa
One of the four species of protozoan in the genus Plasmodium is responsible for the acute or subacute infectious disease known as malaria.
<h3>A virus or a bacteria causes malaria?</h3>
- A virus or bacteria cannot cause malaria.
- Plasmodium, a parasite that often spreads through infected mosquitoes, is what causes malaria.
- A mosquito consumes Plasmodia that are present in blood when it feeds on an infected human.
<h3>How do protozoa cause malaria?</h3>
- The female anopheles mosquito bite is the primary method of transmission of malaria, a protozoan infection of the red blood cells.
- The Plasmodium genus of protozoa is what causes malaria.
- Four different types of malaria parasites can infect people: Plasmodium malariae, vivax, ovale, and falciparum
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Answer:
Predator-prey relation.
Explanation:
A predator is defined as an organism that hunts another individual, whereas a prey refers to the organism that is eaten by the predator. They tend to co-evolve (evolve together). <u>The prey is essential for the predator to survive, while the predator controls the prey populations by hunting some of the individuals.</u>
Predator-prey relations are interactions that occur between two species where one species (prey) represents a food source for the other species (predator).
The turtle (prey) is essential for the survival of the jaguar (<em>Panthera onca)</em>, while the jaguar controls the populations of turtles by preying upon them. Therefore, this is a predator-prey relation.
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.
Temporal cortex . .................
Answer:
Near the outer edge of the galaxy!
