Answer:
A. headache
Explanation:
Nitroglycerin side effect is headache.
If you have ever been refused a U.S. visa, been refused admission to the united states, or withdrawn your application for admission at the port of entry, write the specifics of any time you've had a U.S. visa application rejected here.
Even if you have previously had a U.S. visa of some other kind rejected, you must respond "Yes." You have to be honest here (and of course, everywhere in this entire process). Consulates still look at your documents and file. They can also see if you've ever lied, submitted false documentation when applying for a visa, or broken the rules of a visa in the past.
It would be challenging for you to obtain a visa if any of that is accurate. Even if you can now produce the document that caused your visa to be rejected under Section 221(g) because it was lacking, the rejection still counts as a rejection, and you must comply with it.
Therefore, you must affirmatively answer "yes" to this query and supply all subsequently asked information. A tourist visa or even a student visa has already been refused to many persons. If you apply for an H1 visa, a fiancé K1 visa, etc., this is not a problem.
However, this application may also be rejected if you were rejected due to fraud.
Learn more about the U.S. visa here:
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Doubt, since the child has not been able to gain confidence in his abilities.
57 degree Celsius or 135 F is the minimum hot holding temperature for baked potatoes.
<u>Explanation:
</u>
Sweet potatoes, baked potatoes, cooked rice, cooked beans, etc are considered as potentially hazardous and hence they must be held at 135 degree F or 57 degree Celsius or hotter.
A restaurant setting food holding and food held before service has lot of differences. Steam tables or cold-holding units are not used in most of the child-care facilities. Cold foods are usually prepared and refrigerated in child-care facilities.
Whenever needed to serve children they are removed from the fridge and then served. The pH and water activity interactions in a food determine whether the food is potentially hazardous or not.