The correct answer is option C, that is, 41 degrees.
The time and temperature are the most essential elements for monitoring the growth of disease-causing bacteria in food. The temperature danger zone lies in between 40 degrees F and 140 degrees F. It is recommended to keep the hot food hot and cold food cold, and there is a need to use the thermometer in order to check the temperatures of the food.
The potentially hazardous foods must go through the temperature danger zone as briskly as possible. The maximum temperature for holding cold, potentially hazardous food is 41 degrees F.
IT is a change of frequency in a genes variant which is called genetic drift. this kind of scenario will result to smaller large population and larger small population :)
Answer:
the process by which heat or electricity is directly transmitted through a substance when there is a difference of temperature or of electrical potential between adjoining regions, without movement of the material.
