Answer:
The increase in the human population and waste it produces, deforestation , peat bog destruction and global warming are all reducing biodiversity
Explanation:
Temperate evergreen forests, coniferous, broadleaf, and mixed, are found largely in the temperate mid-latitudes of North America, Siberia, Canada, Australia, Africa, Scandinavia, Indonesia, Malaysia, Amazon and Orinoco basins of South America, Himalayas and western ghats of India and Andaman and the Nicobar Islands.
Answer:
The correct answer is C. be more likely to have cancer at some point in his/her life.
Explanation:
Cell cycle checkpoints are controlled by different proteins which are coded by different genes. They are important in cell cycle regulation and stops cell cycle immediately if they find any problem in the cell like mutation.
The cell cycle will not be continued if the problem does not solve and cell death will occur which prevents cancer by preventing the mutation to spread into new cells.
Therefore if a mutation occurs in certain genes that enforce a checkpoint on the cell cycle then the mutated gene will pass in new cells and the mutated cells will grow uncontrollably due to no checkpoints so the person will probably have cancer at some point in his or her life.
The Answer Is A. Hope This Helps ;P
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.
