It is called the esophagus
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Answer:
b. reducing molecules
Explanation:
Nicotinamide adenine dinucleotide (abbreviated NAD +, and also called diphosphopyridine nucleotide and Coenzyme I), is a coenzyme found in all living cells. The compound is a dinucleotide, as it consists of two nucleotides linked through their phosphate groups with a nucleotide that contains an adenosine ring and the other that contains nicotinamide.
In metabolism, NAD + participates in redox reactions (oxidoreduction), carrying electrons from one reaction to another.
Coenzyme, therefore, is found in two forms in cells: NAD + and NADH. NAD +, which is an oxidizing agent, accepts electrons from other molecules and becomes reduced, forming NADH, which can then be used as a reducing agent to donate electrons. These electron transfer reactions are the main function of NAD +. However, it is also used in other cellular processes, especially as a substrate for enzymes that add or remove chemical groups of proteins, in post-translational modifications. Due to the importance of these functions, the enzymes involved in the metabolism of NAD + are targets for drug discovery.
Answer:
Study and believe in yourself,don't give up!
Answer: Las orugas, larvas de mariposas y polillas, se alimentan casi exclusivamente de plantas. La mayoría de las orugas mastican felizmente las hojas, aunque algunas se alimentan de otras partes de la planta, como semillas o flores, mientras que durante la etapa de adulto, la mariposa se alimenta de néctar y pasa de ser un herbívoro a ser un importante polinizador.
Explanation:
Steps to improve food safety in commercial food preparation units like restaurants
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- 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.
