Answer:
Muscle tissue and neural tissue
Explanation:
Excitability refers to the ability of muscle and nerve cells of the respective tissues to respond to a stimulus and generate an action potential. Both muscle cells and neurons respond to a stimulus and convert it into the action potential.
Action potential refers to the electrical signal. Propagation of action potential along the membranes of these cells results in muscle contraction and functioning of neurons.
The membrane potential of these cells changes in response to the stimulus and the changed potential is propagated to the other cells.
Answer:
inherited
Explanation:
Phenylketonuria is a(n) inherited disorder, meaning that it is passed from generation to generation via DNA.
Answer: when one is lost, one is formed
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
Answer:
The fertilized ovule becomes the seed, and the ovary becomes the fruit.
Explanation:
