1. Epidermis
2. Keratin
3. Dermis
4. Acne
5. Body odor
6. Washing
7. Eardrum
8. Ear canal
9. Wax
10. Ossicles
11. Cochlea
12. Earache
13. Eardrops
14. Ear plugs
Hope this can help you out.
The right answer is D. This temperature kills germs that may be in the meat.
Around + 37 ° C, the development of dangerous bacteria is very fast. At this temperature, their number can double every twenty minutes in food favorable for their development (meats, egg products, sauces ...).
At + 65 ° C, their development is totally stopped. Hot dishes, distributed on site or delivered in a hot connection, must therefore be kept at a temperature greater than or equal to + 65 ° C. Beyond this temperature, the destruction of bacteria is gradual. It is even faster than the temperature is high.
Low temperatures limit the development of microbes without destroying them. Between 0 ° C and + 3 ° C the multiplication of dangerous bacteria is almost stopped.
