The way it looks and it's different color
Answer:
abduction - ab-DUCK-shon
antagonistic pairs - an-TAG-an-iss-tic pay-rs
circumduction - sir-come-DUCK-shon
dorsiflexion - dawr-SI-FLECK-shon
eversion - ih-VER-jon
insertion - in-SER-shon
fascia - FASH-ee-uh
fasc-itis - FASH-ee-ahy-tis
fibromyalgia - fahy-broh-mahy-AL-juh
inversion - in-VER-shon
myocardium - my-oh-CAR-dahy-um
pronation - pro-NAY-shun
supination - soup-ih-NAY-shun
tendinitis - ten-din-AY-tuss
visceral muscle - VISS-er-uhl MUSS-uh
SLAYED BOOTS DOWN HOUSTON TEXAS MAMA TEA PUR
Answer:
one thing is that they should love you for who you are and not by how you look.
second is that the person should treat you right and not like some nobody.
third, they should always be there for you no matter what.....
there is one more thing.....make sure you love them back.
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.
