A,
oxidation is when a molecule loses electrons.
<span>in this case, water is losing an electron and CO_2 is gaining an electron, which then makes it an energy rich sugar molecule</span>
ANSWER: B
explanation: from what I learned in culinary arts, this is kind of a trick question. Its not asking how foods can get contaminated, its asking how CROSS CONTAMINATION can occur. Cross contamination occurs in three ways think of it like this: food-to-food, equipment-to-food, and people-to-food. The answer has to be between B and C. But the answer is B, because the utensil is already contaminated and it is coming in contact with another food. The two or more food handlers working on the same food are not bringing anything contaminated into the situation. Unless they are contaminated (by they I mean their hands lol) then it cross contaminates but that's not it lol im 99% sure the answer Is B.
Una ruta alterna sería la fosforilación oxidativa ya que no necesitan mucho oxígeno.
The answer is protect the body from infection by pathogens
The physical barrier is made of epithelial cells, mostly will be keratinized to increase their sturdiness further. They will impede the pathogen physically by barricading the cells, makes the pathogen could not invade deeper part of the body. Histamine and antibodies should be the role of immune cells, not epithelial.
The answer is D) Both produce oxygen
Hope this Helps!!!
