Talking about food safety or Danger zone, we are focusing on the critical temperature where food-borne bacteria grows faster and the range of danger zone is 39 °F to 140°F. After this, if food is not clean and cooks properly it may result in illness or foodborne diseases to the person who eats the food. Potential hazards foods are the following listed below:
1. Food rich in protein.
2. Food high in moisture
3. Food that is low in acidity
The correct answer would be d
A. Steroids are made from Male **x hormones.
Hope this helps, so sorry if it is incorrect!
Short term memery loss, loss of balence, dizziness, and stroke are the main things to watch out for. Hope this helps you out. :-)
Which of these molecules is not produced by glycolysis?
my answer is D. FADH2
