You need to check the temperature of food being stored in a temperature-controlled environment every four hours. The process of changing a space's temperature is called temperature control.
Cooking food alone may not be enough to avoid food poisoning, though, if the bacteria in food are allowed to grow to large numbers. When the temperature is between 5°C and 63°C, bacteria can grow. The risk zone is the range between 5°C and 63°C.
Temperature control is a process where the passage of heat energy into or out of a space or substance is adjusted to achieve the desired temperature. This process involves measuring or otherwise detecting changes in the temperature of the space (and all of the objects contained therein) or of the substance.
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8.0 m/s if there is no air resistance. (B)
Less if there IS any air resistance.
1 year = (365 / 121) = 3.02 half-lifes. Let's call it 3 .
The amount of radioactive isotope remaining after 3 half-lifes is
(1/2) x (1/2) x (1/2) = 1/8
A year after the medical lab received the 24 kg of W-181,
there will still be 24 kg of stuff in the container.
But only 3 kg of it will still be W-181. The other 21 kg will be
whatever substances W-181 becomes when it decays.
Sadly, even the 3 kg of good stuff won't be usable anymore ...
it'll be thoroughly mixed with the 21 kg of junk. It would be harder
and more expensive to try and separate them than to buy a new
can of pure W-181, and USE it before 7/8 of it has deteriorated.
