Answer:
D
Explanation:
It is often like this: cell->tissue->organ->system
Answer:
a. purple allele (C) = 0.609, pink allele (c) = 0.391
b. purple homozygotes = 371, pink homozygotes = 153, heterozygotes = 476
Explanation:
Given -
Purple flowers - 847
Pink flowers - 153
The frequency of recessive genotype i.e
Frequency of recessive allele i.e q is equal to
As per hardy Weinberg's first equilibrium equation -
Frequency of purple homozygous species
Number of purple homozygous species 
Number of pink homozygous species 
Heterozygous species is equal to
The nurse should ensure that the absorption of the child
into his body would be reduced. The nurse should also increase the elimination
or excretion of the toxic being taken by the child and he should provide the
supportive care.
Answer:
Increase
Explanation:
It helps you to se better.
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
