A person who has Wernicke's aphasia is someone who has a communication disorder that is inability to understand the meaning of spoken words and sentences
A person who has Wernicke's aphasia is someone who has a communication disorder and such person is characterized by the following communication features:
negatively impacted communication abilities:
- Reading abilities
- Writing abilities
preserved communication abilities:
- intellectual abilities
- cognitive capabilities
Therefore, a person who has Wernicke's aphasia is someone who has a communication disorder that is inability to understand the meaning of spoken words and sentences
Answer:A weak immune system
Explanation:
When people get older their immune system becomes weak including the function of the T cells which are cells responsible for fighting infections.
This means it becomes hard to recover from a flue when someone get sick and they are always prone to sickness since their immune system no longer has the power to fight infections.
I think the federalists creates the federal budget.
Answer:
Explanation:
Sexual dysfunction is a problem that refers to the problem that prevents a person or a couple from satisfying sexual activity. This problem occurs during the sexual response cycle that prevents a person or a couple from experiencing satisfaction in sexual activity.
<u>The response cycle traditionally includes:
</u>
- Excitement phase
- Plateau phase
- Orgasm phase
- Resolution phase
Sexual dysfunction can affect at any age, any person male-female. The person who affected by it has no sense of sexual excitement and feel unsatisfied that leads to depression, anxiety, and many moire disorder. The person crisis in their life like divorce, low self-esteem, etc
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.
Learn more about Temperature here: brainly.com/question/25677592
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