To answer this question, let us first mention what is food danger zone. Well, this refers to the temperature range in which bacteria grows faster in the food. The range is defined as 30 to 140 degree Fahrenheit or can be converted into 4 to 60 degree Celsius. Going back to the question, the maximum number of hours that a food can be held in the food danger zone is only 2 hours. Beyond this 2 hours, the food is not safe to be eaten and the person who dares to eat this food might get some illness and worst might experienced food poisoning.
A is the correct answer because paleomagnetism is the record of Earth's strength and direction in it's magnetic field. It helps us in the knowledge of evolution.
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Brainliest if i was helpful
1. Enzyme interacts with substrate
.
2. Enzyme may undergo a conformational change to capture the substrate ("induced fit" model)
3. Enzyme-substrate complex may undergo several changes to form the product(s).
4. The product(s) are released
.
5. The enzyme returns to its original form. It is then ready to do the cycle all over again.
