Answer:
The correct answer is "USDA Appendix B".
Explanation:
The United States Department of Agriculture (USDA) have a series of Guidance Documentation that clarify the obligations that people must follow in order to properly handle agricultural products. The USDA Appendix B entitled "Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization)", states the procedure that must be followed to chill a product to reduce the growth of foodborne pathogens.
In a scientific study, a conclusion can state a theory
Answer:
The change in PH not only effect the shape of enzymes, but it may also change properties the of substrate so that that substrate cannot control to bind the active site and it cannot undergo catalysis.
In general enzymes have a PH optimum. However this optimum is not same for each enzyme.
Explanation:
For Example; The enzyme pepsin is most active at an acidic PH, Whereas the enzyme trypsin performs best at slightly alkaline PH. the increase or decrease in PH can change the concentration of ion in a solution
-composed of cells
-seek to reproduce
