Answer:
1. Ecological Changes and Agricultural Development
2. Changes in Human Demographics and Behavior
3. International Travel and Commerce
4. Technology and Industry
5. Microbial Adaptation and Change
<h2>hope this helps</h2>
Explanation:
We need more background information to help.
It averages from 8 to 9 in sizes.
Answer:
Dan is a biotechnology R&D professional who studies the chemical makeup of plants as well as animals. Dan is a <u>biochemist</u>.
Explanation:
A biochemist is the professional specialist with solid training in biological chemical sciences, trained to develop analytical and advisory activities related to chemical-biological aspects. She / he studies the chemistry of the life of living beings; that is to say, it tries to describe the structure, organization and functions of living matter. The Biochemist is capable of applying at a productive level the fundamentals and principles of clinical analysis to obtain and preserve biological samples, be they clinical or of another origin (environmental, nutritional, or of animal, plant and microbiological, natural or genetically modified species) and design, execute, and interpret chemical analysis results. A biochemist can exercise the technical direction of laboratories where chemical and biological analyzes of clinical, toxicological, environmental, nutritional, biotechnological interest and related areas are carried out, whether they are directed to the provision of services or research.
Answer:
The top eight ingredients that people in the US are found to be allergic that can be served in the restaurant to include:
1) Milk,
2) Eggs
3) Fish (e.g., bass, swordfish, cod, bluefish, herring, snapper)
4) Crustacean shellfish (e.g., crab, lobster, shrimp)
5) Nuts (e.g., almonds, walnuts, chestnut, hazelnut,)
6) Peanuts
7) Wheat
8) Soybeans
These are the eight ingredients that are claimed by the U.S food and drug administration by which people can be allergic
