The small intestine is longer, but the large intestine is thicker.
<span>The main purpose of the large intestine is to absorb water from the remaining indigestible food matter and to eject the useless waste material from the body. After the digestion in the small intestine which takes 24-30 hours to complete, the large intestine helps in absorbing the water and making the stools solid. It helps in absorbing vitamins made by bacteria that live in the large intestine. It is comprised of the colon and the rectum.<span>
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Look at your R-R ratio, depending on the time segment attributed to each square you can then do the math and find time between waves, then find the number of R waves in minute
That would most likely be True due to peer pressure, however, some people reject it and would leave this group of friends.
Answer:
underestimate the distance needed to stop
Answer:
Since the 1970s, historical studies of food in particular cultures have emerged as a new field, “culinary history.” Culinary history studies the origins and development of the foodstuffs, equipment, and techniques of cookery, the presentation and eating of meals, and the meanings of these activities to the societies that produce them. It looks at practices on both sides of the kitchen door, at the significance of the food to the cook and to those who consume it, and at how cooking is done and what the final product means. Consequently, culinary history is widely interdisciplinary. Studies make connections between the sciences – medical, biological, and social – and the humanities and draw heavily on anthropology, economics, psychology, folklore, literature, and the fine arts, as well as history. These multidisciplinary perspectives are integrated along geographic and temporal dimensions, and as a consequence, culinary history encompasses the whole process of procuring food from land or laboratory, moving it through processors and market-places, and finally placing it on the stove and onto the table. It emphasizes the role that food-related activities play in defining community, class, and social status – as epitomized in such fundamental human acts as the choice and consumption of one’s daily bread.
Culinary history can also be defined by what it is not. It is not, for example, simply a narrative account of what was eaten by a particular people at a particular time. Nor is it a matter of rendering entertaining stories about food, or telling anecdotes of people cooking and eating, or surveying cookbooks.
Explanation:hope this helped! :)
