It is A because it is our <span>responsibility to use it like a responsible person </span>
Answer:
Explanation:
From the question, Harry seem to have forgotten that It's the CO2 (carbondioxide) level not the O2 (oxygen)level that gives rise to the urge to breathe. That is to say that once the CO2 level in the blood is high, the brain will trigger a breathing response, that will cause the person(Harry) to try to gasp for air. Also, Harry is jeopardizing his time and life because Hyperventilation itself reduces the CO2 concentration of the blood to below normal level, this makes the bloods pH value to raise, this in turn causes the constriction of the blood vessels that supply the brain, and prevents the transportation of certain electrolytes necessary for the function of the nervous system.
Answer:
One can minimize the threat of type II diabetes by understanding the threat and making modifications in the lifestyle. The general risk factors comprise increased blood pressure, increased weight, increased blood fat and cholesterol levels. Some of the tips that can be followed in minimizing the risk of type II diabetes are:
1. Manage the weight: The extra amount of fat accumulated mainly in the region of the abdomen can elevate the resistance of the body to the hormone insulin, which can further increase the threat of the disease.
2. One should eat a healthy and balanced diet and should exercise regularly.
3. Limit the consumption of alcohol and restrict takeaway and processed foods.
4. There is a need to monitor the blood pressure and smokers are two times more likely to develop the disease in comparison to non-smokers, thus, one should also quit smoking.
5. Minimize the threat of cardiovascular disease and one should see the doctor for routine check-ups.
Answer:
Caution the food handler that she must clean and sanitize her knife.
Explanation:
A food handler should always be very careful about product hygiene, as it is very easy for these foods to become contaminated. In the above question, a food handler decides to remove excess fat from a meat and use the same knife to cut potatoes. This behavior is incorrect, as the fat will contaminate the potatoes and will not allow them to be cooked properly, as well as bringing possible fat pathogens to the potatoes.
For this reason, it is important for someone to inform the food handler that after removing excess fat from the meat, he should clean and disinfect the knife in order to use it in potatoes.
