40° F or below should be the temperature range be for fresh food.
<h3>What temperature should fresh food be?</h3>
Make sure the freezer is consistently 0° F or below and the temperature is consistently 40° F or below by using an appliance thermometer. Within two hours of cooking or purchasing, refrigerate or freeze meat, poultry, eggs, shellfish, and other perishables. If it is hotter than 90 degrees Fahrenheit outside, refrigerate within an hour. Fresh meat should be kept between 28°F and 32°F for the best storage results. Meat should be kept in the refrigerator's coldest section. Perishability rises as storage temperatures approach 40°F. Bacteria start to multiply quickly at about 50°F.
Thus from above conclusion we can say that 40° F or below should be the temperature range be for fresh food.
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<span>I imagine the intended correct answer here is B. Chromosomal disease. However, it is worth mentioning that the correct term to use here would be chromosomal disorder. Chromosomal disorders are usually due to either the addition or subtraction of one chromosome.</span>
<span>The two
membranes of the mitochondria and the inner and outer membranes of the
chloroplast have similar functions. The external membrane of the mitochondria
serves as covering of the organelle to protect it; while the internal lining
which is folded repeatedly in layers contains proteins. Likewise, the
chloroplast has inner and outer membranes too that contain and protect its
different parts such as the stroma and thylakoids.</span>
