The right answer is D. This temperature kills germs that may be in the meat.
Around + 37 ° C, the development of dangerous bacteria is very fast. At this temperature, their number can double every twenty minutes in food favorable for their development (meats, egg products, sauces ...).
At + 65 ° C, their development is totally stopped. Hot dishes, distributed on site or delivered in a hot connection, must therefore be kept at a temperature greater than or equal to + 65 ° C. Beyond this temperature, the destruction of bacteria is gradual. It is even faster than the temperature is high.
Low temperatures limit the development of microbes without destroying them. Between 0 ° C and + 3 ° C the multiplication of dangerous bacteria is almost stopped.
Food is mixed in the stomach until it becomes an acidic liquid called chyme, which then passes into the small intestine. The small intestine, which is divided into three segments, is where most digestion and nutrient absorption occurs.
mark brailiest plsss
Hi, your answer is c. 70%... some try and would like to quit, but it's very hard to as nicotene is very addictive. Some don't want to, either because they don't care or for another reason.
Sorry if I spelled nicotene wrong!
An abusive person (emotional/physically abusive)
