Answer:
Scalds can be accidental or not, but many can be prevented. They’re often caused by minor accidents when you are in a hurry or under pressure. For example: You can scald yourself by spilling a hot beverage or soup on your skin.
Steam from the oven or microwave can also burn you if you are too close.
Tap water burns are more likely if your water heater is set above 120°F.
Scald burns are especially common in the restaurant industry. In a restaurant kitchen, water temperature has to be kept high to prevent bacterial overgrowth and to properly clean cookware.
Explanation:
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B would be the most obvious option.
There are two kinds of digestion: mechanical and chemical. Mechanical digestion involves physically breaking the food into smaller pieces. Mechanical digestion begins in the mouth as the food is chewed. Chemical digestion involves breaking down the food into simpler nutrients that can be used by the cells.
Answer:
The arteries (red) carry oxygen and nutrients away from your heart, to your body's tissues. The veins (blue) take oxygen-poor blood back to the heart. Arteries begin with the aorta, the large artery leaving the heart. They carry oxygen-rich blood away from the heart to all of the body's tissues.
Explanation:
Blood moves away from the heart through arteries.
