Some sort of Explosives and they blow thing up like KABOOM!!!
Bye
0.393701 <span>inches makes a cm</span>
Air water and carbon dioxide
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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.
Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity.
