A. Wash your hands with soap and warm water.
FUN FACT: soap makes it easier for water to reach in crevices. Soap itself doesn’t disinfect apparently.
<span>MORE than 8 million </span>U.S. healthcare workers<span> in hospitals may be </span>exposed<span> to </span>blood <span>or other </span>body fluids through<span> different types of contact like:
</span>Skin injuries with contaminated sharp instruments such as needles and scalpels (82%). ◦ Contact with mucous membranes of the eyes, nose, or mouth (<span>14%).</span>
<span>Vitamin C is a water-soluble vitamin. It is not stored in large amounts in the body. Any extra amount is lost through the urine. You need to include vitamin C rich foods in your diet every day.
Vitamin C is important for growth and repair of bones, teeth, skin and other tissues.
<span>Vitamin C has many other roles in the body and can also:
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Increase your body's absorption of iron from plant-based foods.
Help to prevent cell damage and may reduce your risk for certain cancers and other chronic diseases.
Protect you from infections by keeping your immune system healthy.
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Taking high does of vitamin C has not been proven to prevent colds. It may cause digestive problems.
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Vegetables and fruits are the best sources of vitamin C. This table will help you choose foods that are high in vitamin C. <span><span>FoodServing sizeVitamin C (mg)</span>Vegetables and FruitVegetables<span>Peppers (red, yellow) raw125 mL (½ cup)101-144</span><span>Peppers (red, green), cooked125 mL (½ cup)121-132</span><span>Peppers, green, raw125 mL (½ cup)63</span><span>Broccoli, cooked125 mL (½ cup)54</span><span>Cabbage, red, raw250 mL (1 cup)42</span><span>Brussels sprouts, cooked125 mL (4 sprouts)38-52</span><span>Kohlrabi, cooked125 mL (½ cup)47</span><span>Broccoli, raw125 mL (½ cup)42</span><span>Snow peas, cooked125 mL (½ cup)41</span><span>Cabbage, cooked125 mL (½ cup)30</span><span>Cauliflower, raw or cooked125 mL (½ cup)27-29</span><span>Kale, cooked125 mL (½ cup)28</span><span>Rapini, cooked125 mL (½ cup)24</span><span>Potato, with skin, cooked1 medium14-31</span><span>Bok Choy, cooked125 mL (1/2 cup)23</span><span>Sweet potato, with skin, cooked1 medium22</span><span>Asparagus, frozen, cooked6 spears22</span><span>Balsam pear/bitter melon125 mL (½ cup)22</span><span>Turnip greens, cooked125 mL (½ cup)21</span><span>Snow peas, raw125 mL (½ cup)20</span><span>Collards, cooked125 mL (½ cup)18</span><span>Tomato, raw1 medium14</span><span>Tomato sauce, canned125 mL (½ cup)8-9</span><span>Tomatoes, canned, stewed125 mL (½ cup)11-12</span>Fruit<span>Guava1 fruit206</span><span>Papaya½ fruit94</span><span>Kiwifruit1 large84</span><span>Orange1 medium59-83</span><span>Lychee10 fruits69</span><span>Strawberries125 mL (½ cup)52</span><span>Pineapple125 mL (½ cup)42-49</span><span>Grapefruit, pink or red½ fruit38-47</span><span>Clementine1 fruit36</span><span>Cantaloupe125 mL (½ cup)31</span><span>Mango½ fruit38</span><span>Avocado, Florida½ fruit26</span><span>Soursop125 mL (½ cup)25</span><span>Tangerine or mandarin1 medium24</span><span>Persimmon125 mL (½ cup)17</span><span>Berries (raspberries, blueberries, blackberries)125 mL (½ cup)14-17</span>Juice<span>Juice (orange, grapefruit, apple, pineapple, grape) , Vitamin C added125 mL (½ cup)23 - 66</span><span>Fruit and vegetable cocktail125 mL (½ cup)35 - 73</span><span>Guava nectar125 mL (½ cup)26</span><span>Grain ProductsThis food group contains very little of this nutrient.</span><span>Milk and AlternativesThis food group contains very little of this nutrient.</span><span>Meats and Alternatives<span>This food group contains very little of this nutrient.</span></span></span>
Answer:
Mercury is used in thermometers because it has high coefficient of expansion. Hence, the slightest change in temperature is notable when it's used in a thermometer.
Also, mercury has a freezing point of -38.83 °C and boiling point at 356.7 °C, this gives a very big range to measure temperatures for may general purposes, also it does not stick to(wet) the capillary wall of the thermometers, and its easy to obtain in its elemental form.
Explanation:
