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Elis [28]
3 years ago
12

Why is milk given to someone who accidentally ingested a heavy metal?

Health
2 answers:
joja [24]3 years ago
6 0
This is because the heavy metal ions will act on the proteins in the milk rather than the body
VLD [36.1K]3 years ago
6 0

Answer:

Milk acts as a buffer for the heavy metal and surround the heavy metal and negate or neutralize the effect of the metal ion .

Explanation:

Heavy metals are associated with the poisoning in humans such heavy metals are lead, mercury, and other metals. Milk plays the role of a buffer against the heavy metals in the body of humans.

Milk surrounds the heavy metal like mercury or other and neutralize it by making a buffer to it and relax intoxicate the effect of the heavy metal ion.

Thus, the correct answer is - Milk acts as a buffer for the heavy metal and surround the heavy metal and negate the effect of the ion.

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8 0
3 years ago
An infant's length will increase by ______ percent in the first year.
-BARSIC- [3]

An infant's length will increase by 50 percent in the first year.

Hence option (d) is correct.

Infants grow about 25 cm throughout the first year, and height at age 5 is roughly twice the length at birth.

In general, length in normal-term infants increases by about 30% by 5 months and by > 50 percent by 12 months or 1 year.

Weight: An average of 13 ounces are gained every month, with the birthweight being doubled at around 4 to 5 months and tripled at one year.

Height: Most infants grow 10 inches in their first year, with an average monthly growth of slightly over 1/2 inch.

Hence, an infant's length will increase by 50 percent in the first year.

Learn more about Child development here brainly.com/question/13660403

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4 0
2 years ago
On e theory about the development of neurocognitive disorder due to Alzheimer’s disease suggests that the formatio n of solid wa
stich3 [128]

Answer and Explanation:

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  Similar to AD, we have Lewy body dementia and Parkinson's disease dementia, which may be variations of the same disease. In this disease, synuclein (a protein in the brain that helps nerve cells to communicate) changes shape (remains "badly folded") and slowly accumulates mainly in the brain, but also in the digestive tract and heart. These abnormal synuclein deposits are called Lewy bodies. Misfolded synuclein in Lewy bodies triggers more misfolded synuclein, resulting in the formation of more Lewy bodies. Brain damage results from the accumulation of Lewy bodies. Lewy bodies also is develop in some people with Alzheimer's disease,

4 0
3 years ago
List and explain types of salt​
Whitepunk [10]

Answer:

1

Table Salt

Table Salt

DANIEL GRILLGETTY IMAGES

Also known as "iodized salt," table salt has very fine grains and contains potassium iodide and an anti-caking agent that helps prevent it from clumping. Because the anti-caking agent can give off a metallic taste when used in large quantities, table salt shouldn't be used in savory recipes. It can be used when baking, though, because these types of recipes typically only call for small quantities of salt.

2

Kosher Salt

Kosher Salt

MICHELLE ARNOLD / EYEEMGETTY IMAGES

If you have room for only one salt in your panty, opt for kosher salt. Its texture is light but coarse (which helps you avoid over salting) and dissolves easily. It can be used in any application and is quite affordable (around $4 for a 3-pound box). One thing to keep in mind: Different brands of kosher salt will have different levels of salinity. For example Morton’s brand kosher salt is about 1 1/2 times more salty than the Diamond Crystal brand. So if for some reason you have to switch between brands, be sure to taste before salting.

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3

Himalayan Pink Salt

Himalayan Pink Salt  

MIRAGECGETTY IMAGES

The purest of all salt, Himalayan pink salt is harvested from the Khewra Salt Mine in the Himalayan Mountains of Pakistan. Easily recognizable because of its pink color, this salt contains all 84 natural minerals found in the human body. Because of its steep price tag and bold flavor, use Himalayan pink salt for finishing dishes.

4

Sea Salt

sea salt

VEERAVONG KOMALAMENA / EYEEMGETTY IMAGES

Harvested from evaporated sea water, sea salt can be either very or lightly salty tasting, depending on where it's harvested, so make sure to taste it before using it. Sea salt also contains loads of minerals so it can have an intricate flavor, but since it's fine or medium grained, it can be used in either savory and sweet recipes.

5

Celtic Grey Sea Salt

Celtic Grey Sea Salt

KARISSSAGETTY IMAGES

Harvested from Atlantic tidal ponds off the coast of France, Celtic sea salt is also known as sel gris (French for “gray salt”). Its gray color comes from the minerals that are left behind when the sea water evaporates. Use as a finishing salt on roasted vegetables or grilled meat or seafood.

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6

Fleur De Sel

Fleur De Sel  

PAKIN SONGMORGETTY IMAGES

Like Celtic sea salt, fleur de sel (French for “flower of salt”) is harvested from evaporated sea water, but it comes specifically from the coast of Brittany. This salt is often described as smelling like and tasting of the sea. It’s a moist salt, so it's quite sticky, but the moisture causes the saltiness to stay on the tongue longer. It's best used as a finishing salt.

7

Flake Salt

Flake Salt  

FREILAGETTY IMAGES

Like sel gris and fleur de sel, flake salt is harvested from evaporated sea water—although its shape and texture are quite different. Light, thin, and irregularly shaped (often like pyramids), flake salt has a very bright taste and low mineral content. Because of its high price, it’s best used as a finishing salt. Try it sprinkled on salads or chocolate chip cookies.

8

Red Hawaiian Salt

gourmet salt - red Hawaiian variety

OLGAKRGETTY IMAGES

Red Hawaiian salt is sea salt that is mixed with iron oxide-rich volcanic clay. Its flavor is described as nutty. Its striking red color makes it perfect for garnishing finished dished.

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9

Black Hawaiian Salt

Black Hawaiian Salt

OLGAKRGETTY IMAGES

Made by adding activated charcoal to sea salt, black Hawaiian salt is know for it’s strong flavor—often described as "earthy." Sprinkle on finished dishes.

10

Smoked Salt

Smoked Salt

HANDMADEPICTURESGETTY IMAGES

Smoked salt is created by cold smoking salt with wood (such as alder, apple, hickory, or mesquite) for up to two weeks. Its flavor and color can vary depending on the type of wood used and the length of time smoked. Use it to add a smoky flavor to savory dishes like chili or barbecue sauce.

11

Himalayan Black Salt

Himalayan black rock salt used in South Asia, the Himalayas, Pakistan in a stone bowl on a white background

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Also known as Kala Namak (which means “black salt” in Nepalese), this reddish-brown salt is created by cooking rock salt with charcoal, herbs, seeds, and bark in a furnace for 24 hours. It has a very distinctive flavor and smell—often described as soft-boiled egg-like—and is commonly used in vegan recipes to mimic the taste of eggs.

12

Pickling Salt

Pickling Salt

WILLIAM REAVELLGETTY IMAGES

Used only for pickling, this coarse salt contains no iodine, minerals, or caking agent.

This content is created and maintained by a third party, and imported onto this page to help users provide their

Explanation:

7 0
2 years ago
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makkiz [27]
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5 0
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