Answer;
-Bone tissue becoming stronger.
The mechanical stress applied to bones during moderate physical exercise leads to bone tissue becoming stronger.
Explanation;
-Bones and muscles both become stronger when muscles push and tug against bones during physical activity.Swimming and bicycling are not weight-bearing activities, so they do not directly help build bones. But swimming and bicycling do help build strong muscles, and having strong muscles helps build strong bones.
-Weight-bearing physical activity causes new bone tissue to form, and this makes bones stronger. This kind of physical activity also makes muscles stronger. Bones and muscles both become stronger when muscles push and tug against bones during physical activity.
Answer:
Monosaccharides are simple sugars with a basic formula Cⁿ (H2O)ⁿ. They are classified according to the number of carbon atoms they contain: tetroses (4), pentoses (5) and hexoses (6). There are also mosaccharides with 3 carbon atoms, for example the Dihydroxyacetone.
Explanation:
Monosaccharides have to be aldehydes (-CHO) or ketones (-COO) with more than one alcohol function, which will be located in different carbons.
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.
