Answer:
7 quarts
Explanation:
there are 32 ounces in a quart. baby needs 28 ounces a day and 196 ounces a week. 196 divided by 32 is 6.125. so she should buy 7 quarts
Answer:
What structural class and structural type of joint is the ankle joint?
a. structural class - synovial; structural type - condylar
b. structural class - synovial; structural type - hinge
c. structural class - synovial; structural type - saddle
Explanation:
Trodearthrosis or Hinge. <em>It is a double elbow in one bone and another concavity in the other bone,</em> <em>Example</em>: The ankle.
The ankle is encompassed within the types of synovial joints.
<u><em>The answer is</em></u>: <u>b. structural class - synovial; structural type - hinge.</u>
Individuals take precautions to protect themselves and prevent the spreading of disease are demonstrating "public and personal" responsibility for the health of their communities.
<h3>What are precautions?</h3>
In order to stop the transmission of illnesses, healthcare team members and personnel at healthcare institutions must take precautions. The CDC has identified the following basic infection prevention procedures as universal standard precautions:
- When interacting with patients, wash your hands thoroughly before and after.
- Wearing the proper safety gear, such as gloves, before making contact with a patient
- Respiratory hygiene (i.e., covering your cough and sneeze)
- Safety precautions for injections, sharp objects, and disposal
- Cleaning of equipment and garbage removal
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Sanitizing Means to apply a product that destroys enough germs to reduce the risk of becoming ill.
<h3>What is the process of reducing bacteria to safe levels to decrease the risk of infection?</h3>
- Disinfection is the reduction of bacteria, viruses, or fungi to a predetermined concentration.
- In most cases, sterilization, or the complete elimination of all microorganisms, is not required or possible.
- Under most conditions, the actual concentration of microorganisms required to cause a disease (or some other criterion) is not well-defined, and disinfection procedures have evolved primarily on an empirical basis.
- Sanitizers containing chlorine. Compounds containing chlorine. In food processing and handling applications, chlorine in various forms is the most commonly used sanitizer.
- Liquid chlorine, hypochlorites, inorganic chloramines, and organic chloramines are all common chlorine compounds.
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