Answer:
A) parietal cells
Explanation:
Parietal cells are the epithelial cells of the stomach that have the function to secrete hydrochloric acid (HCl) and intrinsic factor. Parietal cells contain canaliculi – secretory network for the secretion of HCl via active transport.
Parietal cells are regulated via several factors such as acetylcholine, gastrin and histamine. So, if histamine receptors are blocked via antacid drugs , the secretion of the acid will be reduced.
Answer:
d.They prevent the two parental strands from coming together again.
Explanation:
During the process of DNA replication, the two DNA strands should be separated from each other to serve as a template. To separate the two DNA strands, the helicase enzyme breaks down the hydrogen bonds between the complementary base pairs of the DNA strands. The process uses ATP as a source of energy.
Due to the presence of complementary base pairs, the separated DNA strands have a tendency to reanneal by the formation of hydrogen bonds. To prevent the reannealing of separated DNA strands, single stranded binding proteins bind to them. Binding to single stranded binding proteins to the separated DNA strands does not allow them to reanneal.
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.
