I think are there ages they should no be thinking about being pregnant
Answer:
6.) No, the incidence only includes the new cases.
7.) Once a person is infected they continue to suffer until a cure is found unless there is no cure.
8.) 2/6,954 = 0.0002876 = 0.2876 per 1000
9.) 3/6,954 = 0.00043 = 0.4314 per 1000.
10.) The occurrence of disease changes over time. Some of these changes occur regularly, while others are unpredictable. if the incidence of disease remains constant, but the rate of death from the disease or the rate of cure increases, then prevalence (fullness of the basin) will decline. If incidence remains constant, but the lives of prevalent cases are prolonged, but they aren't cured, then the prevalence will rise.
Explanation:
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Answer:
The best answer choice for the question: The number of milligrams of aspirin that should be administered is:___, would be, A: 19 mg.
Explanation:
First, it must always be remembered that dosages of any type of medication will be vastly different when administered to children, than when administered in adults. In children, the body mass of the child, as well as the miligrams of a medication, and the number of times it must be given, have to be computed so that the exact mgs are administered. If too few is given, then in this case the baby´s fever will not break. If too much, severe repercussions can follow, due to overdose. In essence, the first step here is that the body of the child in pounds must be transfomed to its equivalent in kgms. Second, the body weight of the child will be multiplied by the total dose ordered. Since the kilograms of this child are 3.86, this multiplied by 5.0 will give us a total of 19 mgs. So, the infant must receive 19 mg of aspirin a day to break the fever.
Answer:
Cheese is a food product that is made from milk, the result of coagulating milk protein, using enzymes, chemical coagulants, or microorganisms. The liquid that separates off is called whey.
Explanation:
Cheese is a made by coagulating milk.
Milk can be coagulated by using microorganisms, such as <em>Rhizomucor miehei
. </em>Microorganisms produce enzymes which coagulate the milk protein.
Enzymes such as rennet (chymosin) and chemical coagulants such as alum
The liquid that separates off is called whey
.
