Which three types of hazardous conditions make food unsafe for consumption
1 answer:
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Answer:
The answer to your question is:
Explanation:
1 or more double bonds unsaturated
Usually solid at room temperature saturated
Molecules are tightly packed togheter saturated
Usually liquid at room temperature unsaturated
Most plant fats unsaturated
Most animal fats saturated
***see attached pic***
Some helpful tips:
The nucleus is always going to be the big, spherical shape.
The ER is always going to be a weird, folded looking structure attached to the nucleus (rough = has ribosomes on it which are usually represented by little dots, smooth = has no ribosomes on it aka no dots)
The GA looks like the ER but it is not going to be attached to the nucleus like the ER is.
The mitochondria is always going to be pill-shaped and have weird folds inside of it.
