Answer:
chemicals that cross the synaptic gap and bind to receptors on another neuron
found only in the central nervous system (the brain and spinal cord)
Explanation:
Neurotransmitters are defined as the chemicals that is transported from a nerve cell across the synaptic gap to the receptor of another neuron or a target cell such as a gland cell or a muscle cell.
Neurotransmitters are generated in the central nervous system (the brain and spinal cord) and are stored in synaptic vesicles.
"Hence, the correct answer is:
chemicals that cross the synaptic gap and bind to receptors on another neuron
found only in the central nervous system (the brain and spinal cord)".
Answer:
<u>Cartilagenous joint</u>
Explanation:
A cartilaginous joint where the bones are joined by fibrocartilage is called a symphysis. Fibrocartilage is very strong because it contains numerous bundles of thick collagen fibers, thus giving it a much greater ability to resist pulling and bending forces when compared with hyaline cartilage. This gives symphyses the ability to strongly unite the adjacent bones, but can still allow for limited movement to occur.
Human evolution known to be a process in which species adapt to certain conditions of life, and in the battle of life and death, they are forced to become stronger in order to survive in the world. Diseases have always been present during the evolution, acting themselves as a natural selector-the weaker organisms get sick and die.
There are no true tropic climates
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
