What factors contributed to increased interest in conservation in the 1960s?

1 answer:

5 0

The Environmental Movement and the First Earth Day. Learn about the first Earth Day in this video from the American Masters film, A Fierce Green Fire. Interest in conservation increased during the 1960s as people became more aware of pollution, endangered species, and Earth's unique characteristics.

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what are the two patterns?

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Two new species of plants were introduced into an area that was low in available nitrogen compounds in the soil. One formed nodu

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Lets say the plant that formed nodules is Species A, and the one who didn't is Species B.

If the nitrogen is concentrated in one area but at a low concentration, then Species A may have formed nodules because it is closer to the concentrated nitrogen. Species B didn't because the nitrogen that is active is being taken by Species A.

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In terms of parasites vs hosts, it is an organism in which the parasite resides and normally feeds + reproduces.

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The basic requirements of plants to survive are air or known as carbon dioxide, plants uses carbon dioxide to make food, then they release oxygen as a result, they also need nutrients, nutrients come from the soil or fertilizers, nutrients acts as vitamins for plants. Plants also need water to survive, water is used in the photosynthesis process and also promotes growth of both the stem and the leaves. They also need Sunlight, plants need sunlight to produce glucose or sugar/food during photosynthesis.

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When kitchen workers are preparing food it is very important to mark any food that will be held for more than 24 hours. health i

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Health inspectors want to see that no potentially hazardous (TCS) foods are kept for more than 7 days

Further Explanation

Potentially Hazardous Food are food that is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Such food are of animal origin such as meat, fish, poultry, dairy and eggs either raw or cooked; plant origin that has undergone heat treatment like cooked vegetable or baked or texturized.

Hence, Time-Temperature Control (TCS) is required for the safety of consumers because keeping this food at the proper temperature can slow down or destroy the bacteria.

Ready-to-eat is a food that is either raw or cooked and that will not undergo cooking again prior to consumption. These food are usually categorized as potentially hazardous foods and should be kept refrigerated at all times. Once prepared or opened, date marking should be in place.

Date Marking ready-to-eat (potentially hazardous food) should be marked with a date when it was prepared or opened and must be thrown within 7 days. This 7 day period is placed as a guide that the item, take for example, ready-to-eat burger, when prepared and kept in the refrigerator at not more that 5 degrees Celsius, will be considered dangerous after 7 days.

Learn more

1. Potentially Hazardous Foods brainly.com/question/3326925

2. Food regulation authority brainly.com/question/9222478

3. Shelf life brainly.com/question/954836

Keywords: Potentially Hazardous Food, Ready to Eat, Date Marking

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