Answer and Explanation:
<em><u>1. Condilar (wrist) :</u></em>
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<u><em>2. Sliding (intercarpal):</em></u>
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Answer:
The best answer to the question: Jose´s ability to detect even the slightest presence of almond is:___, would be, C: A classically conditioned response.
Explanation:
Classical conditioning, also known as Pavlovian conditioning, is a learning process which was first adopted by Ivan Pavlov. In the case of José, he had previously had a situation in which, when he ate anything that contained almonds in them, he became sick. This experience, of being exposed to a stimulus that caused him difficulties, produced in him a conditioned response, which was, his body rejecting anything that has to do with almonds, including the smell of them. So now, after having been exposed to both the stimulus and its consequence, Jose does not need to see the almonds themselves to react to them. All he needs is something as simple as his sense of smell, and his reaction to it will be to reject the food. This is an example of classical conditioned response. His response to the smell of almond extract comes from his having first been exposed to the effects of actually eating almonds.
<span>An open fracture is where the bone protrudes out
of the skin. This usually occurs in accidents where collisions cause a massive
blow to the body which then causes the bone to break and be displaced from
their original positions. This type of fracture needs immediate medical
assistance because this might cause a major blood loss to the body which might
result to other complications (e.g. infections, further displacements). <span>
<span>Once an
open fracture occurs, a person is suggested to stay in his exact position and
not be moved until medical assistance arrives. Open fractures often require
major surgeries and they usually take a longer time to recover than hairline
fractures because a protrusion to the skin is evident.</span></span></span>
Food that needs to be reheated should be heated to a minimum internal temperature of 165 degrees Fahrenheit and held above 140 degrees Fahrenheit until served.
