Answer:
Abnormal levels of sodium or glucose in the blood.
Brain infection, including meningitis and encephalitis.
Brain injury that occurs to the baby during labor or childbirth.
Brain problems that occur before birth (congenital brain defects)
Brain tumor (rare)
Drug abuse.
Electric shock.
Epilepsy.
Explanation:
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The answer is
B) applying a topical antibiotic to the wound
Answer:
The correct answer is- a slow rise in the concentration of antibodies, followed by a rapid decline.
Explanation:
The first exposure of antibody in an organism generates the primary response. Initially, for some days after the exposure of antigen, there is no antibody detection in the blood and it is called the latent phase.
After the latent or lag phase, the antibodies start accumulating and reach to the peak between 7-10 days after exposure. So it takes a longer time to establish immunity in primary response.
After the immunity reaches the peak it declines rapidly that means higher immunity does not stay for a longer time. This phase is called the declining phase. Therefore, the correct answer is- a slow rise in the concentration of antibodies, followed by a rapid decline.
Answer:
The majority of foodborne illnesses are the result of bacteria and viruses. Thus, one needs to take precautions in order to protect the food from pathogens, which eventually would result in food illnesses in the individuals who consume them. Some of the points, which are needed to be taken care of are as follows:
1. The raw foods like poultry and meat, eggs and unpasteurized milk are the prime sources that can get contaminated.
2. The usage and consumption of fruits and vegetables that are washed by unclean water are also one of the potential sources of foodborne illnesses.
3. The fruits juices can also get contaminated if the fruits used were contaminated with the pathogens.
4. When the food item comes into contact with an individual who is ill, like suffering from conditions such as diarrhea or vomiting or is unhygienic as he or she did not wash his or her hands can also cause foodborne illnesses. Thus, both the food and the individual who serves the food should be clean and should maintain hygiene.
