The correct answer to this question is epistemological and prototype theory
Gettier contributed to what we know about the epistemological<span> model of truth </span>while Rosch contributed to what we know about the prototype theory model. Eleanor Rosch is a professor of psychology at the University of California, Berkeley while Edmund L. Gettier III is an Professor Emeritus at the University of Massachusetts Amherst<span>. He is also an American Philosopher.</span>
Answer:Use the word RNA (Ribonucleic acid) in a sentence
Explanation:Viruses represent a large group of infective agents that are composed of a core of nucleic acids, either RNA or DNA, surrounded by a layer of protein.
Answer: close ended
Explanation:
In a job oriented interview both open and closed ended questions are asked to the job seeker. The open ended interview questions are generally very long answer type questions these questions allows the person to express. These questions are asked to learn about the personality and interests of the job seeker. The closed ended questions are the short questions and they are easy to answer and these can be answered in yes and no. These questions are asked and answered quickly. The chances of mistakes in these questions are more. The chances of misinterpretation of the question is always more in these questions. But these questions allow to get more information about the candidate as compared to the open ended questions as during the open ended question session the job seeker can manipulate the facts but in the case of close ended questions the asking tendency is rapid so no manipulation can occur.
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.
