Answer:
True
Explanation:
Physical contamination are foreign objects such as hair, fingernails, broken glasses , jewelries etc that are mixed with food. Although, it is important for a food handler who realizes that he is sick such as having fever, jaundice,wound while working to report such to his supervisor or manager,who will then take necessary action and to avoid risk of contamination; yet not the only cause of physical food contamination.
Physical contamination does not necessarily have to occur until the food handler is sick. It could be as a result of carelessness or not paying attention enough by the food handler . Physical contamination might not at all times cause injury or illness to the customer, yet such could bring discomfort to a customer who notices foreign objects in his food while eating. To avoid risk of physical food contamination, it is important for food handlers to keep jewelries to a minimum, wash fruits and vegetables thoroughly, wear hear neatly tied back, throw out and replace cracked, chipped, or broken dishware, glassware and equipment amongst others.
Answer:
of folded proteins
Explanation:
In Secondary structures; the irregular loops seems to be positioned on the outside of folded proteins while the Alpha and beta sheets is categorically positioned at the centre or interior of the protein.
The loops are positioned on the outside of folded proteins in order for the peptide bonds to be open to form H bonds with water.
Answer:
A purine always forms a complementary base pair with a pyrimidine.
Explanation:
Purine bases such as Adenine pair specifically with Thymine , a pyrimidine base forming two bonds; just as Guanine pair specifically with Cytosine forming three bonds.
This specific base pairing are complimentary in nature and grants stability to the DNA.
Answer: C
Explanation: The atomic mass is 22.990 so it would be C
Answer:
X + Y → Z + Water + Energy. What do X and Y most likely represent? X represents carbon and Y represents glucose. ... X represents glucose and Y represents oxygen
