The connective tissues and the epithelial tissue differ in their structure in the way their cells are organized. The cell of the epithelial tissue are organized in a closed-packed pattern, while the cells of connective tissue are organized in spread out pattern. Moreover, the connective tissues has blood vessels, but the epithelial tissue does not.
The epithelial tissues serve the purpose of protection. Protective layering is formed by the epithelial tissues in the body. The connective tissue such as bone provides support to the body. The blood vessel connectivity helps in the transfer of the newly formed blood cells.
The appearance of a person is determined by the tissues and other components. The skeletal determines the basic structure of the person. The epithelial tissues give more specificity to the figure of a person. The fats helps in determining the shape of the eyes and cheeks.
The fat in the cheeks is supposed to help the new born infants to suckle and chew. Moreover, it provides padding to the temporalis muscle while chewing. The fat behind the eyes helps in preventing damage to the eyes which may be caused if they rub with the bones of the skull.
It will be hard to open and close one's mouth if the temporalis muscle of a person is damaged. This will make forming words properly difficult. The damage to orbicularis oculi will make the blinking extremely difficult. The facial expressions will be distorted in such cases. The damage to the orbicularis oris will make the movement of the mouth difficult, which will cause poor articulation.
Southwards parallel to the shoreline.
A geological course that is made up of the movement of sediments like silt, clay, shingle and sandd within a coast parallel to the shoreline, which is reliant on oblique approaching wind direction is called longshore drift. Oblique incoming wind restraints water along the coast, and so creates a water current which moves parallel to the coast.
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.
Answer:
C) protein possesses a signal for localization within the Golgi apparatus.
Explanation:
Protein targeting or sorting is a process by which synthesized proteins are transported to their appropriate localizations in the cell or outside it. Proteins can be targeted to the inner space of an organelle (such as Golgi apparatus or endoplasmic reticulum) or its membrane, plasma membrane, or to exterior of the cell via secretion.
Usually, protein contains signal sequence on the N terminus that is involved in destination targeting.
