<span>Blanching works by denaturing the enzymes, rendering them inactive.
Enzymes are proteins produced by the cells to perform various biological functions. Their effectiveness is critically dependent upon their shape. They act as catalysis to speed up chemical reactions. When you heat a protein, you cause the hydrogen bonds created when the protein is folded to break, changing the shape of the protein. And since enzymes are proteins, their shape and therefore their effectiveness also changes. So by blanching, you destroy the effectiveness of the enzymes that would cause the food to deteriorate.</span>
Answer:i think it's they tend to have more deep sleep and their Rem sleep is less stable.
Potentially hazardous food left out at room temperature for more than 4 hours, must be thrown out. The correct option is D.
<h3>What is hazardous foods?</h3>
Food safety organizations use the term "potentially hazardous food" to categorize foods that require time-temperature discipline to prevent them safe for human ingestion.
High-risk foods, also known as potentially hazardous foods, have ideal growth of bacteria conditions and are thus more likely to harbor dangerous bacteria and other illness pathogens such as viruses and parasites.
Thus, in the given case it should be thrown out, the correct option is D.
For more details regarding potentially hazardous food, visit:
brainly.com/question/20533361
#SPJ1
Your question seems incomplete, the missing options are:
- A. Served immediately
- B. Re-heated to 135 degrees or above
- C. Inspected for bacteria before serving
- D. Thrown out
