ANSWER: B
explanation: from what I learned in culinary arts, this is kind of a trick question. Its not asking how foods can get contaminated, its asking how CROSS CONTAMINATION can occur. Cross contamination occurs in three ways think of it like this: food-to-food, equipment-to-food, and people-to-food. The answer has to be between B and C. But the answer is B, because the utensil is already contaminated and it is coming in contact with another food. The two or more food handlers working on the same food are not bringing anything contaminated into the situation. Unless they are contaminated (by they I mean their hands lol) then it cross contaminates but that's not it lol im 99% sure the answer Is B.
These 3 things occur on the plate boundaries (area between plates).
Explanation:
there are a couple of environmental factors that affect the rate of transpiration. they include:
I) wind:in a windy environment there is easy movement of moisture hence it does not accumulate on the leaf surface. this helps to increase diffusion gradient between the intercellular spaces in the leaf and in the environment there4 the rate of transpiration is increased. in a calm environment moisture accumulates on the surface of a leaf there4 reducing the diffusion gradient there4 reducing the rate of transpiration
ii) atmospheric pressure :in low lands there is high atmospheric pressure than in the highlands. the more the atmospheric pressure the more the pressure exerted on the cells of the leaves there4 reducing the rate of transpiration.
iii) humidity:the more the humidity in the atmosphere the less the rate of transpiration. this is due to low diffusion gradient due to accumulation of water vapour on the surface of the leaf
iv) temperature:a rise in temp increases the water vapour holding capacity of air in the air spaces within the spongy mesophyll layer. the water vapor pressure in the intercellular spaces increases causing an increase in diffusion gradient between the intercellular spaces and the environment there4 increasing the rate of transpiration. decrease in temp decreases the water vapor holding capacity in the intercellular spaces there4 diffusion gradient is lowered there4 reducing the rate of transpiration.
