Answer:
There are many types of evidence which support the theory of evolution such as comparative anatomy, fossil records, phylogenetic relationship, embryology et cetera
Comparative anatomy includes homologous organs and analogous organs. They support divergent and convergent evolution respectively.
For example, the homologous structure of limb of humans, birds, bat, horse, whale et cetera show that they are made up of the same set of bones which are humerus, radius, ulna, carpals, metacarpals, and phalanges.
It shows divergent evolution and supports that these organisms have evolved from a common ancestor.
Embryological evidence: When early stages of embryological development of different organisms are compared, it is found that these stages are similar at different levels of development.
For example:
- The appearance of pharyngeal-arch (gill-like structures) in vertebrates during embryo development.
- Salamanders and terrestrial frogs pass through larval stages within an egg. They possess the features similar to aquatic larvae, however, when they hatched out the eggs being ready for life on land.
The answer to your Q it is doubled rods of condensed chromatin
Measuring photosynthesis via the production of oxygen. Oxygen can be measured by counting bubbles evolved from pondweed, or by using the Audus apparatus to measure the amount of gas evolved over a period of time.
Steps to improve food safety in commercial food preparation units like restaurants
.
- 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.
