Your answer is A. The kinds of ribonucleic acid present in any plant will be 2.
The answer is B. Heart attack! Hope this helps! :)
Answer:
C
Explanation:
You need to start with the simplest form and go to the most complex,
Small clump of cells -> having structure -> Basic feathers -> Yassificated feathers
Answer: Carbonic acid
Explanation: The carbon dioxide when get dissolved in the water is known as carbonic acid. This carbon dioxide from the water is used by the pytoplanktons to perform the process of photosynthesis.
This is a very weak acid which is formed when the carbon dioxide gets dissolved in the water. The carbon dioxide in the environment goes inside the ocean that is used by the organisms and oxygen is released into the environment and inside water.
The given question is incomplete, the complete question is:
One of Loraine's friends, Marie, started purchasing raw, unpasteurized milk for her children. Marie insists that pasteurization reduces the nutritional quality of milk and raw milk contains phytochemicals that are destroyed during pasteurization. What should Loraine tell her friend about pasteurization?
A: The pasteurization process heats foods to kill pathogenic microorganisms and reduce the total number of bacteria.
B: The pasteurization process denatures protein and kills harmful prions.
C: The pasteurization process evenly distributes fat particles throughout the milk so the cream doesn't rise to the top of the milk.
D: The pasteurization process releases bound calcium and increases absorbable dietary calcium in cow's milk.
Answer:
The correct answer is option A, that is, by the process of pasteurization food is heated in order to eliminate the pathogenic microbes, which eventually diminishes the bacterial number.
Explanation:
The process by which some of the components of food like dairy products and juice are heated slightly so that the harmful bacteria and pathogens get eliminated from the food is known as pasteurization. It is important to kill such bacteria and pathogens as it may cause certain diseases after consumption.
Pasteurization is the process of treating non-packaged and packaged foods with a mild heat, which is generally less than 100 degree C. The process helps in extending the shelf-life of the food product by eliminating the harmful bacteria and pathogens from it.
