Answer:
1) Refrigerate or freeze
If you freeze or refrigerate the food, the bacteria or whatever organism growth will slow down in the food by a Greta amount due to the coldness. Refrigerate might be a temporary food soteage for like a week or 2/ month max. While freezing will just freeeze the bacteria and mold on the food which can be stored up to 3- 12+ months even. But then again it will be most likely flavorless by the end or have no nutrients value. You can stores mik in the freezer for a while but its not recommended to taste, same for other thing syou usually see in the fridge, eggs/ vegetables/fruits/ milks/ yogurts/ etc.
2) No moisture, no water of any kind (drying in the sun or salted)
So every living thing we know of needs water. Including bacteria and mold. Without water, theres no place to thrive. No place to thrive means no bacteria and food is safe for a good amount of time. Dried foods can last a really long time, sure some types are really unpleasant but its edible. But you can’t techincally “dry” meat since it will be A whole nest for flies before it even reaches the halfway mark. You can slat it which will lessen he time but still really efficient. Salt absorbs water and breaks down any type of Stuff. Its like a mini acid.
3) Canned good and no air access (Pressurized/ controlled container)
This is done by putting all your favortie food in a metal container. With no air access, the bacteria or mold in the food already in can’t escape and new ones can’t get in. THe can then is boiled to a certain tempature where then the bacteria dies. Now the food can even be perishable stuff like meat (most common fishes), fruits and even a nice can of liquid soup. Nothin g can get in. Nothing can get out but nothing CAN get out becuase eveythign is dead. Canned food can last REALLY LONG, good for long term expeditions without a fire or food.
Answer:
Large quantities of water molecules constantly move across cell membranes by simple diffusion, often facilitated by movement through membrane proteins, including aquaporins. In general, net movement of water into or out of cells is negligible. For example, it has been estimated that an amount of water equivalent to roughly 100 times the volume of the cell diffuses across the red blood cell membrane every second; the cell doesn't lose or gain water because equal amounts go in and out. There are, however, many cases in which net flow of water occurs across cell membranes and sheets of cells. An example of great importance to you is the secretion of and absorption of water in your small intestine. In such situations, water still moves across membranes by simple diffusion, but the process is important enough to warrant a distinct name - osmosis.
this is in order from the top down :
city hall
powerhouse
border patrol
streets
factories
postal service
warehouses / storage buildings
trash / recycling facilities
Hope this helps :)
Answer:
A
Explanation:
The DNA is made 4 nitrogenous bases. A (adenine) pairs with T (thymine) and are held by two hydrogen bonds. C (cytosine) pairs with G (guanine) and are held by three hydrogen bonds.
You might wanna remember this by the preposition 'at', which ultimately makes C and G together. Or you might wanna remember it by something like G- C<em>AT</em>.
Cows because theyer and manewer contains methane witch can power generators
