Answer:
Explanation:
The bone marrow produces stem cells, this is what makes your bodys blood cells – red cells, white cells and platelets. The erythropoietin sends a message to the stem cells telling more of them to develop into red blood cells, rather than white cells or platelets.
Front upper jaw, or maxilla, and is usually the most visible of all teeth in the mouth. It is located mesial (closer to the midline of the face) to the maxillary lateral incisor. And it's tooth # 8
Since, the options have not been given the question is incomplete. The complete question is as follows:
Indicate which syllable receives emphasis when pronounced. optometry
a. op
b. tom
c. e
d. try
Answer: b. tom
Explanation:
A syllable can be defined as the unit of pronunciation, that have one vowel sound, that is with or without surrounding consonants. It may have a whole or part of the word.
In the given word, optometry, tom is the syllable and it receives the emphasis when pronounced because of the presence of vowel "o" increasing the weight-age over the consonants t and m on pronunciation.
Answer:
If you have the money then Lyons is a good choice since it's private, but if you don't then UACCB is a great pick as well because it's a public university. I don't know much about these types of colleges since they aren't in my general area of interests but that is some of the advice I could give.
Don't stress too much though, you'll be okay no matter where you go :)
57 degree Celsius or 135 F is the minimum hot holding temperature for baked potatoes.
<u>Explanation:
</u>
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.
