Answer:
In the 1930s, a serious drought, combined with excessively intensive farming practices, transformed the U.S. Great Plains into a dust bowl, wreaking economic devastation on farmers and their communities. The fertile topsoil that fed a nation was, quite literally, blowing in the wind.
Explanation:
Answer: E - year only if non-OPEC nations, including Norway, Mexico, and Russia, trim output
Explanation: From the above question, we are looking for the best constructed sentence among the options given.
Looking through all the options, A and B with the phrase ...'but only if' is wrong.
Options C and D has some grammatical issues at the end of each statement which made them both not correct.
The only option we are left with is the option E which states that 'year only if non-OPEC nations, including Norway, Mexico, and Russia, trim output' is correct.
Answer:
a.Yolanda is using problem-focused coping; Fae is using emotion-focused coping.
Explanation:
Yolanda lost her job and immediately began to search for another job, submitting her resume, while Fae sought out the help of her friends to overcome the grief of losing her job.
Yolanda is trying to cope with the grief and sadness of suddenly losing her job by going out to search for other jobs and submitting her qualifications and resume which is problem focused coping.
While Fae is trying to cope with the grief of the loss of her job through the help of friends. This is emotion focused coping.
Answer:
Respect others.
Be quick to forgive others.
Be friendly to everyone you meet. Friendly people are never miserable people.
Hang around encouraging people who are doing positive things.
Don’t lie. When you continually tell the truth, you give yourself the priceless gift of a clear conscience.
Make good decisions.
Hope it helps you
If cooking is a CCP for ground beef patties in your seaside grill, then ensuring the temperature reaches<u> 155 degrees F</u> for fifteen seconds would be an appropriate critical limit.
Each CCP identified by grouping menu items into processes must establish significant limits in order to become a formal part of the HACCP program. The FDA Food Code and local health departments establish time and temperature specifications for all types of food served in restaurants. Find out the time and temperature requirements for each CCP for each food type for each menu item your restaurant serves.
Usually, the main limitation is to keep food as far away from the danger zone as possible. The "danger zone" is usually between 42 degrees Fahrenheit and 135 degrees Fahrenheit, but this upper limit depends on what you're cooking. The space between 42 and 135 is called the danger zone because this temperature range is ideal for the growth of bacteria and pathogens. The less time food stays in the danger zone, the less chance of contamination.
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