Lysosomes are found in white blood cells and is what provides the enzymes need to consume the foreign object that it finds in the body.
Answer:
Normal force, gravity and Friction.
Explanation:
The forces acting on the book are normal formal force which act or exerts by the table on the book while on the other hand, gravity is a force that acts in the downward direction. Friction is the force that acts against the motion of the book and is responsible for lowering speed of the book that is sliding on the surface of the table. If the friction is low between the book and table then the book moves easily on the surface.
Answer:
(4) As time increased, distance remained
the same
Explanation:
The graph shows that the student measures equal distance everyday from the bridge to the rock for 7 days.
Everyday has an equal distance measured by the student all through the week.
Let's say the point on the vertical axis which represents distance measured is about 1.5 meters. It means that, for day 1, he measures 1.5 meters, day 2, he measured 1.5 meters, by day 3 another 1.5 meters. Same he does for 7 days. For the first 3 days, he would have measured 1.5 m × 3 = 4.5 meters.
This means that, as time (days) increased, distance measured each day remains the same.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
To learn more about foodborne illnesses visit:
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The nurse should reassure the patient will receive the best
care in keeping with his written directives Cardiac dysrhythmias associated
with altered myocardial automaticity, conductivity or contractility can effect
cardiac output. Reduced cardiac output increases the risk of ineffective tissue
perfusion. If the dysrhythmia is a life-threatening type, encourage the family
unit to calmly formulate a plan of action.
