Most organisms are Diploid, and as a result, they will have received 2 copies of the chromosomes, or sets of chromosomes, from both their parents. This they will have 2 sets of Genes that will perform almost exact same process, except with different phenotypes.
These chromosomes need to be homologous, in order for new alleles and other genetic combinations to be made.
Either you have made error in your experiment or you might have wrong hypothesis.
The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.
Further Explanation
Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.
Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.
Freezing
Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.
Cooking
When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
</h3>
- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
Answer:
The correct answer would be "NADH delivers its electrons to complex I and FADH₂ deliver its electrons to complex II" in cellular respiration.
There are mainly four complexes associated with electron transport chain of cellular respiration.
Complex I or NADH: ubiquinone oxidoreductase is the complex at which NADH is oxidized to form NAD⁺. The free electrons are transported with the help of ubiquinone.
Complex II or succinate dehydrogenase is the complex associated with oxidation of FADH₂ to FAD⁺. It also transports the free electrons with the help of the ubiquinone pool.
Complex III or cytochrome bc1 complex transport free electrons from ubiquinone to the cytochrome C which is a water-soluble electron carrier.
Complex IV or cytochrome c oxidase transport the free electrons to oxygen to form water.
The process of mitosis is divided into stages corresponding to the completion of one set of activities and the start of the next. These stages are prophase,prometaphase<span>, </span>metaphase<span>, </span>anaphase<span>, and </span>telophase<span>. This stages has its own stages and phases on what would happen to the cell.</span>
