<em>Use a punnet square to solve the problem.</em>
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A) Crossing - over
Reaches the adult stage is the correct answer. When an intervebrate reaches the adult stage it has most likely stopped growing and can finally begin reproduction, passing further down the line his genes and the genes of his ancestors.
The last structure the air will pass through will be External nares
<u>Explanation:</u>
The upper portion of the respiratory tract is the nasal cavity and the nose. The external nose forms the first and foremost respiratory tract area. Nose is the major part that is responsible in exchanging air with the atmosphere. It is responsible for the human survival.
There are two openings in a nose. These are called as nostrils. They are also called as exterior nares. The air from the atmosphere when inhaled it enters into the nostril. from there is is sent to the nasal cavity. Nasal cavity is the place where the air that is inhaled will be purified and it is transported to various human parts. thus, when air contains any dust or impurities it will make you to sneeze thereby the air gets out of the nose through External nares
Answer:
Polar molecules must contain polar bonds due to a difference in electronegativity between the bonded atoms.
Explanation:
Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
