Bonjour, je ne connais pas beaucoup le français, je suis donc traductrice. De mon point de vue, je suggère d'utiliser les informations dont vous disposez et de les utiliser sur le graphique. J'espère que cela a aidé.
Answer:
A scientist's response to the increase in food poisoning sick patients should be examining the type and source within the foods consumed.
Explanation:
Food poisoning involves the effects that decomposed or contaminated food can have on a group of people who eat it, and can cause illness in all or most individuals.
Although patients' symptoms should be treated and preventive education provided, the best course of action for a scientist is to investigate the cause.
The response of a scientist to the increase in food poisoning cases is to determine the type and source of food, as well as the nature of the alteration it has -decomposition, contamination, bacteria- in order to <u>eliminate the source and avoid new cases</u>.
- <em>The other options may be valid in the face of the appearance of food poisoning cases, but they are not the best procedure with which a scientist would respond. </em>
Answer:
The sequence of nucleotides, coded in triplets (codons) along the mRNA, that determines the sequence of amino acids in protein synthesis. The DNA sequence of a gene can be used to predict the mRNA sequence, and the genetic code can in turn be used to predict the amino acid sequence.
Explanation:
Hello friends..
Some (not all) of the nutritional value in vegetables is lost during the cooking process – but why? Vegetables are packed FULL of vitamins, which are essential for our overall diet and the chemical reactions within our bodies.
Vitamins are split up into two different groups: water-soluble (B-complexes, and C) and fat-soluble (A, D, E, and K). During the cooking process, water-soluble vitamins are more likely to be destroyed.
Hope this answer helps you..
As the amount of sunlight we see reflected increases, it is called WAXING.
