Answer:
Hurricanes are not common in the Midwest. However, if a hurricane is particularly strong, it can move far enough northward and inland to cause a significant rain event for areas in the Midwest.
Answer:
B number is your answer thas correct
Answer:
20 large size leaves plants
40 medium sized leaves plants
20 small sized leaves.
Explanation:
PP = large leaves
P'P' = small leaves
PP' = medium leaves
PP' was crossed with another PP' plant:
PP' x PP'
progeny = PP, 2PP', and P'P'
PP = 1/4 x 80 = 20 large size leaves plants
PP' = 1/2 x 80 = 40 medium sized leaves plants
P'P' = 1/4 x 80 = 20 small sized leaves.
<em>Hence the phenotypes would be:</em>
<em>20 large size leaves plants</em>
<em>40 medium sized leaves plants</em>
<em>20 small sized leaves.</em>
Answer:binary fission in an amoeba
Explanation:
Amoeba reproduces by the common asexual reproduction method called binary fission. After replicating its genetic material through mitotic division, the cell divides into two equal sized daughter cells. ... This leads to the formation of the two daughter Amoebae cell having a nucleus and its own cell organelles.
Between usage with various meals, food service personnel should clean and sterilize surfaces, tools, and utensils, especially after handling raw meat. Foods that are ready to consume should be kept in the refrigerator's highest shelves. This will prevent the juice from raw foods from dripping down and contaminating the prepared food.
<h3>How may pathogens be kept out of food?</h3>
- Wash hands and other surfaces often.
- Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water.
- To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water.
<h3>How do food workers guard against viruses on their hands contaminating food?</h3>
The gloves that food workers wear could be infected with harmful infections if they don't properly put them on or don't wash their hands before putting them on. Every time an employee dons a fresh set of gloves, they must wash their hands first.
<h3>How can employees prevent food from becoming contaminated after it has been cooked?</h3>
To make sure food is safe to eat, use a food thermometer, keep food hot after cooking (140°F), and microwave food thoroughly (165°F). Refrigerate right away because if perishable goods aren't chilled, bacteria that cause disease can grow in them in just two hours.
learn more about prevention of food contamination here
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