Answer:
I think this is how it goes
1. Nose/mouth
2. Pharynx
3. Larynx
3.Trachea
4.Bronchi
5.Alveoli
6.Heart
7.Blood Vessels
Explanation: it starts out from the nose then continues down to through the lung system then the heart to the blood stream
Answer:
Toxic pollution low nutrients and near shore habitat changes
Attending clinics, Watching webinars, and Becoming a voracious reader of materials related to the sport they wish to coach are the three options that coaches have for staying up-to-date on the latest trends and tactics of their chosen sport.
There are various responsibilities which a sports coach should manage to stay updated with the latest trends and tactics of their respective sport in order to provide the best team management to achieve success as various tricks and tips can be followed. Those who are attending clinics, watching webinars, and becoming voracious readers of materials related to the sport wish to coach.
Attending clinics provide confidential and tailor-made coaching in a private setup which helps staff to overcome challenges, clarify problems very early, and can develop skills.
Sports coaching webinars help coaches understand the current climate and culture of their team so that they can plan new strategies to change the culture, and will be able to improve team culture.
Books are great resources for coaches to teach to know about philosophy, leadership, and building a strong team.
Sports-related persons like coaches, athletic administrators, and also professionals of particular sports events must read to become a true leader for their chosen programs.
Learn to know more about successful coaches in the sport on
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Answer:
D. The prepackaged meats have modified atmosphere packaging that has excluded oxygen gas, which would promote the growth of spoilage organisms.
Explanation:
Meat is an animal products that serves as a source of protein for humans. It is very important that meat is well preserved to prevent the consumption of spoilage microorganisms.
Meats are prepackaged for the following reasons.
a. To keep it fresh: Meat comes with a bright red colour due to the presence of myoglobin which is a protein in meat. This colour makes the meat attractive to consumers when they want to purchase it. When myoglobin is exposes to oxygen, it reacts with the atmospheric oxygen giving the meat a dullish brown colour. This makes the meat less attractive .
In other to preserve this fresh meat colour, meat prepackaged using modified atmospheric packaging for example vacuum packaging in which oxygen is absent. This preserves the colour of the meat and keeps it fresh.
2. Prevent the growth of spoilage microorganisms: Meat contains proteins and the proteins tend to be attacked by spoilage microorganisms, for examples bacteria such as Listeria monocytogenes. In order to prevent this, meat is prepackaged with modified atmospheric packaging thereby making it hard for spoilage microorganisms to grow.
