Answer: the answer you are looking for would be Causalgia.
Explanation: Causalgia severe burning pain in a limb caused by injury to a peripheral nerve. Causalgia is a thing that occurs after an injury, surgery, stroke, or heart attack, it isn't well understood but may have to do with abnormal inflammation or nerve dysfunction. The pain is mostly described as more than the thing that caused it, the pain areas consist of pain in the nerves, arms or legs, back, foot, or hands. muscle symptoms would be rhythmic muscle contractions, loss of muscle, and or muscle spasms, sensory symptoms such as sensitivity to pain, or uncomfortable tingling and burning, and the whole body is nervous system dysfunction or sweating.
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Answer:
yeah what she said........hjsk jakks ©^^^
Explanation:
its right...dj ye bc it skk
In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
Answer:
freestyle stroke, backstroke, breaststroke, butterfly stroke, and sidestroke.
Hope it helps
TC
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