Answer:
Chất dinh dưỡng đa lượng nào cần thiết cho mọi chức năng của cơ thể?
A. nước
B. chất béo
C. protein
D. cacbohydrat
Vui lòng chọn câu trả lời đúng nhất từ các lựa chọn cho sẵn.
Explanation:
A. nước
Answer:
1.Please name and explain in your own words Basic Training Principles
Specificity.
Individualisation.
Progression.
Overload
2.Please name and explain in your own words the components of the FITT(E) Principles.
individualisation - discriminating the individual from the generic group or species. individualization, individuation. discrimination, secernment - the cognitive process whereby two or more stimuli are distinguished.
Specificity- the quality of belonging or relating uniquely to a particular subject.
Progresion- the process of developing or moving gradually towards a more advanced state.
Overload- load with too great a burden or cargo.
Explanation:
distance means a way you go
displacement means the shoter way to go than the distance
bro you have to measure that
Well, we know they're female fish of the same species. And know they were observed, so? Look, at the <span>"keywords" "least likely given of fitness trade-offs" then you know the probability of which one is greater. if whoever you and anybody observed the two females you'll know key distinct qualities about both fish. So from what you learned what would be the most likely one would be and your answers below...
</span><span>
the eggs from the female laying 1000 eggs have larger yolks than the yolks of the eggs from the female laying 100 eggs.</span>
Answer:
D. The prepackaged meats have modified atmosphere packaging that has excluded oxygen gas, which would promote the growth of spoilage organisms.
Explanation:
Meat is an animal products that serves as a source of protein for humans. It is very important that meat is well preserved to prevent the consumption of spoilage microorganisms.
Meats are prepackaged for the following reasons.
a. To keep it fresh: Meat comes with a bright red colour due to the presence of myoglobin which is a protein in meat. This colour makes the meat attractive to consumers when they want to purchase it. When myoglobin is exposes to oxygen, it reacts with the atmospheric oxygen giving the meat a dullish brown colour. This makes the meat less attractive .
In other to preserve this fresh meat colour, meat prepackaged using modified atmospheric packaging for example vacuum packaging in which oxygen is absent. This preserves the colour of the meat and keeps it fresh.
2. Prevent the growth of spoilage microorganisms: Meat contains proteins and the proteins tend to be attacked by spoilage microorganisms, for examples bacteria such as Listeria monocytogenes. In order to prevent this, meat is prepackaged with modified atmospheric packaging thereby making it hard for spoilage microorganisms to grow.
