In response to scientific understanding about food-borne disease, what have scientists and health officials recommended be used
to keep people safe without affecting the taste or nutrient content of foods such as lettuce and other vegetables? A.antibiotics
B.hand washing
C.irradiation
D.pasteurization
The best and most correct answer among the choices provided by the question is the second choice or letter B which is hand washing. Hand washing is the most natural way of preventing the risk of food-borne disease without<span> affecting the taste or nutrient content of foods such as lettuce and other vegetables.</span>
Given that sodium butylite is reacting with 1-chloro-3-methyl butane. In a reaction 6-methyl nona-3-yne and sodium chloride will be obtained as product.
The chemical reaction:
The reaction is also attached as image for reference.
