Answer:
Transport vesicles, containing partially processed proteins, fuse with the folds of the <u>Golgi apparatus (cisternae)</u> on the cis face and bud from the cisternae on the more distal side (trans face).
Explanation:
Some of the matrix proteins form long, filamentous tethers that are thought to help retain Golgi transport vesicles close to the organelle. When the cell prepares to divide, mitotic protein kinases phosphorylate the Golgi matrix proteins, causing the Golgi apparatus to fragment and disperse throughout the cytosol.
The white blood cells are responsible for engulfing foreign material such as debris and microorganisms in the blood and other tissues. There are types of white blood cells that are specialized in phagocytosis, these are the: (1) neutrophils and the (2) macrophages.
<em>Neutrophils are more abundant in acute inflammation and marcophages are more significant in chronic inflammation.</em>
Answer:
It's not C or D because the Crust is actaully around 36km thick so that means it's eitehr A or B and the crust is mostly made form granite so Ima say B is the answer
Answer:
The placenta is a unique vascular organ that receives blood supplies from both the maternal and the fetal systems and thus has two separate circulatory systems for blood: (1) the maternal-placental (uteroplacental) blood circulation, and (2) the fetal-placental (fetoplacental) blood circulation. The uteroplacental circulation starts with the maternal blood flow into the intervillous space through decidual spiral arteries. Exchange of oxygen and nutrients take place as the maternal blood flows around terminal villi in the intervillous space. The in-flowing maternal arterial blood pushes deoxygenated blood into the endometrial and then uterine veins back to the maternal circulation. The fetal-placental circulation allows the umbilical arteries
Explanation:
Between usage with various meals, food service personnel should clean and sterilize surfaces, tools, and utensils, especially after handling raw meat. Foods that are ready to consume should be kept in the refrigerator's highest shelves. This will prevent the juice from raw foods from dripping down and contaminating the prepared food.
<h3>How may pathogens be kept out of food?</h3>
- Wash hands and other surfaces often.
- 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.
<h3>How do food workers guard against viruses on their hands contaminating food?</h3>
The gloves that food workers wear could be infected with harmful infections if they don't properly put them on or don't wash their hands before putting them on. Every time an employee dons a fresh set of gloves, they must wash their hands first.
<h3>How can employees prevent food from becoming contaminated after it has been cooked?</h3>
To make sure food is safe to eat, use a food thermometer, keep food hot after cooking (140°F), and microwave food thoroughly (165°F). Refrigerate right away because if perishable goods aren't chilled, bacteria that cause disease can grow in them in just two hours.
learn more about prevention of food contamination here
<u>brainly.com/question/10319745</u>
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