The correct answer is C. Students communicate results in laboratory reports, and professional scientists communicate results in scientific journals.
Explanation:
Both students and scientists can carry out scientific research that involves studying a phenomenon by using the scientific method and scientific instruments. However, professional scientists and students differ in their level of knowledge and expertise in science. This makes scientific research made by scientists to have some differences in comparison to scientific research by students.
One of these differences is the way results are communicated. Indeed, students develop simple scientific research and the results are communicated in laboratory reports at school, colleges, etc. On the other hand, professional scientists develop complex research. Due to this, results are communicated in academic texts with strict criteria and that can be seen by other scientists, these are known as scientific journals.
Answer:
its c
Explanation:
the upper dermis it is a tissue
The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.
Further Explanation
Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.
Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.
Freezing
Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.
Cooking
When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
</h3>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
DNA and the production of protein in the cytoplasm.
Answer:
An autotroph
Explanation:
An autotroph is a producer that makes their own food/energy
