Answer:
Explanation:
This question is incomplete because of the absence of the graph. However, the independent variable of an experiment is the variable that is not affected by any other variable during the course of the experiment but is however intentionally or unintentionally predetermined by the researcher conducting the experiment. For example, in an experiment to determine the effect of age on blood pressure; age is the independent variable because the age class/groups of the individuals to be used can be determined by the researcher also the age cannot be affected by the pressure (the age of a person cannot change because of an increase/decrease in blood pressure).
Also, the control of an experiment is the variable/data in which other data in the same experiment are compared to. For example, in an experiment to determine the effect of a substance (such as sepin-1) on the growth of cancer cells (using a culture medium), the control can be the culture medium that was not given any substance or the culture medium that was given a pure substance of no effect like water. This means, in this control culture medium, the cancer cells will continue to grow normally while that growth will be compared with what is seen in the culture medium treated with sepin-1.
Answer:
Membrane B, because it is composed of unsaturated fatty acids that have one or more bends, which prevent tight packing.
While cooked rice meals are associated with the vomiting ailment, cooked veggies, animal products, and milk are frequently linked to the diarrhea ailment (rice pudding and fried rice). The easiest way to avoid it is to regulate the temperature and time.
<h3>What is meant by "foodborne disease"?</h3>
Foodborne illness is brought on by consuming contaminated foods or beverages. Foodborne infections can result from a wide variety of pathogens or disease-causing germs contaminating foods. Foodborne illnesses are typically caused by bacterial, viral, and parasite infections.
<h3>What are the 5 major foodborne illnesses?</h3>
- Norovirus.
- Salmonella.
- Clostridium perfringens.
- Campylobacter.
- Staphylococcus aureus
<h3>What brings about food-borne illness?</h3>
Foodborne illness causes
Bacteria, viruses, and parasites are biological risks. Most foodborne infections are caused by bacteria and viruses. The greatest danger to food safety is posed by biological risks. They may be a result of improper handling (such as using excessive time or temperature) or inherent in the product.
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Photosynthesis is a process plants and other organisms use to create energy. The energy from sunlight, glucose, water, oxygen, and carbon dioxide are used by the plant to photosynthesize. These chemicals work together within the plant and produce energy. Oxygen is a product of photosynthesis that benefits humans and animals. Photosynthesis is essential for most plants to live.
