Answer:
Observing a mother expressing the breast milk : )
Proper and frequent hand-washing techniques can be considered a biomedical innovation in the 19th century because, during that time, it was the introduction of something new.
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What is hand-washing?</h3>
- Hand-washing was a new method introduced to medicine and clinical environments to keep areas as sanitary as possible and prevent the spread of disease.
- The act of washing one's hands with soap or hand-washing and water is referred to as hand hygiene and is done to get rid of bacteria, viruses, and other harmful and undesired items that have adhered to the hands. As wet and moist hands are more easily recontaminated, drying the cleansed hands is a necessary step in the process.
- Unless hands are visibly abnormally unclean or greasy, hand sanitizer that is at least 60% (v/v) alcohol in water can be used in place of soap and water if neither is available.
- In order to stop the spread of infectious diseases at home and in other settings, hand-washing is essential to practice good hand hygiene.
To learn more about hand-washing with the given link
brainly.com/question/5343238
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Answer:
Most water reabsorption takes place in the proximal convoluted tubules
Answer:
The answer is: very unresponsive
Explanation:
they won’t give an answer as to why
57 degree Celsius or 135 F is the minimum hot holding temperature for baked potatoes.
<u>Explanation:
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Sweet potatoes, baked potatoes, cooked rice, cooked beans, etc are considered as potentially hazardous and hence they must be held at 135 degree F or 57 degree Celsius or hotter.
A restaurant setting food holding and food held before service has lot of differences. Steam tables or cold-holding units are not used in most of the child-care facilities. Cold foods are usually prepared and refrigerated in child-care facilities.
Whenever needed to serve children they are removed from the fridge and then served. The pH and water activity interactions in a food determine whether the food is potentially hazardous or not.
