Clostridium perfringens is usually the cause of foodborne illness it is associated
with meat and meat dishes, gravies, and improperly handled leftovers. Common
symptoms of foodborne illness are fever, diarrhea, vomiting. The incidence of
foodborne illness is rising because of all the following factors increased
shelf life of food products.
Increasing the concentration of carbon dioxide increases the rate of photosynthesis, as there is a greater supply of it that can be used. Of course, you can only add so much carbon dioxide before the plant can’t perform photosynthesis at an any faster rate. Increased carbon dioxide concentration will increase the rate of photosynthesis until it is no longer the limiting factor in the reaction.
When heat is added to a substance, the molecules and atoms vibrate faster. As atoms vibrate faster, the space between atoms increases. The motion and spacing of the particles determines the state of matter of the substance. ... Solids, liquids and gases all expand when heat is added. Matter can change from one state to another when thermal energy is absorbed or released. ... heated, it absorbs thermal energy and its temperature rises. At some point, the temperature stops rising and the ice begins to change into liquid water. The change from the solid state to the liquid state is called melting.
They work together to benefit the entire organism, so that would be B
