Observations syndrome is brain defect another name for observations
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
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Answer:
Basically, the Atrioventricular valves are Mitral and Tricuspid valves located between the atrium and ventricles. Their main functions is to “prevent the backflow of blood from the ventricles into the atrium during the ventricular contraction (systole).
Explanation:
Data shows results of an experiment which was added to each peptide to culture the TRAP. Mutants of S. aureus and culture of the Agr. mutant of s. aureus.
Peptide 1 and three blocks Agr pathway
Peptide 2 blocks TRAP pathway
This is because the mutants are already blocked for one of the pathways.
Therefore it gives way to determine which pathway each peptide act on.
Answer:
Receptors are highly specific and only have high affinity for those ligands for whom they are specific.
Explanation:
Receptors are proteins that receive a stimulus or bind a ligand and mediate effects via receptor effector system.
Receptors are macromolecules that are highly specific.
The affinity between the ligand and the receptors is determind by the disassociation constant Kd.
The receptors produce maximun effect when an appropriate specific stimulus is present.
Different recptors types are present for different ligands.
For example, muscrinic receptors are specific for acetycholine and adrenergic receptors are specific for adrenaline/nor adrenaline.
It is important to know the specificity so that the body remains in a state of balance.
