ATP, which is a storage molecule that stands for adenosine triphosphate. The body requires ATP in order to be able to perform basic functions. ATP is found in the mitochondria of cells.
Answer:
C
Explanation:
It is known as lactation. The suckling action of an infant produces prolactin, which leads to milk production; more suckling leads to more prolactin, which in turn leads to more lactation. This is a positive feedback system as the product (milk) produces more suckling and more hormone. When the child is no longer breast feeding, the prolactin drops off and milk production goes down.
Gel electrophoresis separates fragments on the basis of weight and electric charge. Heavier and/or positively charged fragments don't go as far as lighter and/or negatively charged ones.
The left ventricle is responsible for pumping oxygenated blood throughout the entire body, which requires a lot of work and pressure, hence why it is super thick.
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.
