It certainly does. If you mean this to be a true false question, then the answer is huge yes.
People with deficiencies in Red Blood Cells will certainly tell you that they are listless and can do very little work because they are not getting enough oxygen going through their bodies. They are not lazy, nor incompetent, because every activity is daunting because they just cannot do the work.
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If joe takes a 6-second heart rate count on his client and notes 8 beats, his client’s heart rate would be 80 beats per minute.
<h3>What would his client’s heart rate be?</h3>
If a person have 8 beats in 6 seconds then the client heart rate would be 80 beats per minute because in one minute there are 60 seconds which is ten times. So in this way we also multiply 8 beats with 10 which is equals to 80 beats per minute.
So we can conclude that If joe takes a 6-second heart rate count on his client and notes 8 beats, his client’s heart rate would be 80 beats per minute.
Learn more about heart rate here: brainly.com/question/11245663
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Answer:
2 a sensory organ starches
Answer:
Her grown association of waiting room with nausea
Explanation:
Answer:
D. The prepackaged meats have modified atmosphere packaging that has excluded oxygen gas, which would promote the growth of spoilage organisms.
Explanation:
Meat is an animal products that serves as a source of protein for humans. It is very important that meat is well preserved to prevent the consumption of spoilage microorganisms.
Meats are prepackaged for the following reasons.
a. To keep it fresh: Meat comes with a bright red colour due to the presence of myoglobin which is a protein in meat. This colour makes the meat attractive to consumers when they want to purchase it. When myoglobin is exposes to oxygen, it reacts with the atmospheric oxygen giving the meat a dullish brown colour. This makes the meat less attractive .
In other to preserve this fresh meat colour, meat prepackaged using modified atmospheric packaging for example vacuum packaging in which oxygen is absent. This preserves the colour of the meat and keeps it fresh.
2. Prevent the growth of spoilage microorganisms: Meat contains proteins and the proteins tend to be attacked by spoilage microorganisms, for examples bacteria such as Listeria monocytogenes. In order to prevent this, meat is prepackaged with modified atmospheric packaging thereby making it hard for spoilage microorganisms to grow.
