Well the area would not be able to fix itself as it can’t grow new skin cells without the process of mitosis, however it may still form a scab due to the platelets in the blood which help the blood to clot to prevent bleeding.
Trypan blue staining can be used to discriminate between viable and dead cells and determine the number of viable cells present in a cell suspension.
https://www.creative-bioarray.com/support/trypan-blue-staining-assay.htm
<span>These are:
1. <u>Number of microbes</u>: if there is a lot of microbes, then more time is needed to kill all of them.
2. <u>Characteristics of microbes</u>: some microbes have resistance genes, so they will not react to agents they are resistant to; some microbes have protective structures so treatment will be inhibited.
3. <u>Time of exposure</u>: different agents will need different time to kill microbes.
4. <u>Environment</u>: the effect of temperature, pH, organics both on microbes and agents.</span>
Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water. To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water. Use your washing machine's hot cycle to often wash cloths.
<h3>What is bacterial contamination?</h3>
When bacteria build up on food and make it spoil, this is called bacterial contamination. Eating that food can make you ill, either because of the toxins released by the bacteria or because of the germs themselves. According to bacteria contamination, there are three basic forms of foodborne sickness.
<h3>What is a typical bacterial contamination source?</h3>
The incidence, fate, movement, survival, and multiplication of pathogens in the multiple sites where they are found are all influenced by a number of factors, including contaminated manure, irrigation water, soil, cattle, and wildlife.
<h3>What is the most effective means of preventing biological contamination?</h3>
- Food handlers must always adhere to safe food handling procedures to reduce the danger of biological food contamination and slow down bacterial growth.
- Exclude high-risk foods from the temperature danger zone, such as meat, poultry, shellfish, eggs, and dairy.
- High-risk foods should be properly bought, stored, thawed, prepared, cooked, and served.
learn more about bacterial contamination here
<u>brainly.com/question/14352116</u>
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True
<span>The different body types are: ectomorph, endomorph, mesomorph, or a combination of two of these types of body sizes. </span>
“People come in all shapes and sizes,” is a statement that supports size acceptance. All human beings have distinct characteristics that they have acquired from their parents. There really are different body types and it varies not only with genes but also in ethnicity. Some Westerners are born with bigger structures compared to their Asian counterparts. Africans also have a different body structure compared to Europeans.
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