Individual behavior the major factors affecting health outcomes, which is the largest individual contributing factor.
The 4 elements are bodily elements, social and cultural elements, network organizing, and man or woman behaviors. One instance of bodily elements is geography.A person's fitness is carefully tied with the herbal environment. A right stability have to be maintained and concord protected. When stability is disturbed, contamination results.
Health is motivated with the aid of using many elements, which may also normally be prepared into 5 vast classes called determinants of fitness such as genetics, behavior, environmental and bodily influences, hospital treatment and social elements. These 5 classes are interconnected.Research indicates that the maximum essential component related to fitness reputation is a person's financial standing.
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Answer:
The answer to your question is:letter A
Explanation:
Data
Density = mass/ volume
In the graph we can observe that if the temperature increases 4°C, then density increases but if the temperature increases more than 4°C density diminishes.
Then as density = mass / volume
For the first part (0 - 4°C) volume diminishes and density increases.
For the second part ( 4 - 12°C) volume increases and density diminishes.
If you need to choose only one answer it would be letter A.
If you need to choose two answers, they would be A and B
The answer is A) beginning on the right side make a 3 inch incision across the back horizontally,right to left.
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
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28.5 is quantitative data