Explanation:
MNI is the Minimum Number of Individuals required to test and validate an experiment or a case. It is used to determine the minimum number of people or individual involved in a case or an experiment.
In forensic anthropology, MNI is used to determine the least number of people required to account for the bones present. The MNI chosen is not necessarily will be right while solving a case. The investigators might night to consider different set of individuals.
Answer:
Temperatura optimă de germinare este cuprinsă intre: 22-26oC. Temperatura de germinare nu trebuie să fie mai mică de 15oC.
Umiditatea de 100%
Lipsa completă a luminii în primele zile până la răsărire (acoperire cu ziare sau carton din hârtie).
Nitrogen fixation is the process by which nitrogen is taken from its relatively inert molecular form (N2) in the atmosphere and converted into nitrogen compounds useful for other chemical processes (such as, notably, ammonia, nitrate and nitrogen dioxide).
Nitrogen fixation is performed naturally by certain types of anaerobic bacteria. Legumes such as clover contain symbiotic bacteria of this type within nodules in their root systems, producing nitrogen compounds that help to fertilize the soil. See George Washington Carver.
Nitrogen can also be artificially fixed for use as fertilizer or in other industrial processes. The most popular method is by the Haber process. Artificial fertilizer production has achieved such scale that it is now the largest source of fixed nitrogen in the Earth's ecosystem.
(This is the definition from the http://encyclopedia.kids.net.au/page/ni/Nitrogen_fixation website)
im not exactly sure what im looking at? im assuming you have to find the code from the clock? If it follows the A, B, C, and D order wouldnt it be 9, 1, 4, 6 ?
try 9146 for the code
Explanation:
I think the sausage is a popular host for this bacteria because most sausages are smoked and that process is a lengthy one.
during the smoking process, the raw meat can sit , in a smoker for hours,sometimes days.
while meat is still in an uncooked state, this opens the door for bacteria to grow; Due to humidity, moisture, no oxygen, & acidity (when salted), this reduces contamination in the food product..
Most producers of sausage cure the meat with
