Answer:
1. C.) Their cell walls contain chitin
2. C.) Chloroplast
When restraining a horse for a routine veterinary procedure, it's appropriate for the veterinary assistant to Hold the horse's lead rope.
Holding the horse's lead rope is necessary, when restraining a horse for a routine veterinary procedure by the veterinary assistant.
Always hold the lead rope in the right hand by coiling the excess rope on the hand in the other hand.
Lead the left shoulder of the horse with the assistant's right hand with the excess of rope in the left hand of the assistant to avoid serious injury when the horse decides to bolt.
It becomes important to stable the horse by calming the horse before the routine veterinary procedure.
A leather band should be used in the rope by being tightened behind the legs of the front and by further fastening.
Remember not to harm the back of the horse by excessive fastening.
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Hello,
Here is your answer:
The proper answer to this question is option A "Repairing leaky faucets". That's because a water conversation technique is how you can preserve water without wasting to much. B, C, and D your using a lot of water.
Your answer is A.
If you need anymore help feel free to ask me!
Hope this helps!
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
I think it’s (d) I’m really sorry if I’m wrong
