I’m not sure sorry! But hope someone answers!
Answer:
Earliest- gametophyte dominance, sporophyte dependence
Middle- sporophyte dominance, gametophyte independence
Recent- sporophyte dominance, gametophyte dependence
Explanation:
The life cycle of plant alternates between the two phases: the haploid gametophyte which produces gametes and the diploid sporophyte which produces spores. The evolution of land plants shows how these are dependent on each other in terms of the requirement of nutrition.
In bryophytes, the gametophyte is the dominant phase on which the sporophyte depended. Later in pteridophytes, the sporophyte became dominant which is present in the later evolved groups namely the gymnosperms and the angiosperms. The gametophyte was independent on the sporophyte but in angiosperms and gymnosperms, it is dependent.
Answer:
No Paragraphs seen
Explanation:
How can we answer a question from a reading without seeing the text book?
Answer:
50000
Explanation:
number of paramecium in 1 gallon of water = 50
number of paramecium in 1000 gallons of water =
1000× 50 = 50000
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.
