Food safety is scientific discipline which sets the principles how should be the food handled, prepared and kept such that <span> foodborne illnesses are prevented. Food handlers should :
- keep the TCS food out of the temperature danger zone
- a</span>lways wash hands with warm water and soap before and after handling food<span>.
- keep raw meat, poultry, fish, and their juices away from other </span>food<span>.
- u</span><span>se safe water and raw materials when preparing food.</span>
Triglycerides are fats. Saturated fats are solid at room temperature while unsaturated fats are liquid at room temperature. This is because these two kinds of fats differ in their chemical structure.
Saturated fats do not have double bonds between the molecules which means there are no gaps and the fat is saturated with hydrogen molecules. Because there are no gaps, these fats tend to pack more closely together.
Unsaturated fats have double bonds which break up the chain of hydrogen molecules and create gaps allowing them to pack loosely and can thus liquefy at room temperature.
The answer is true as people can identify you by your aspirations or more commonly known as Interest,Goals, and Values. They can see what kind of person you are through these few common day facts.
They are a danger to others
Answer:
Long-term potentiation
Explanation:
The learning processes can be classical conditioning and neuronal conditioning, whereas, the types of memory can be short-term or long-term. All the learning and memorizing processes in our brain depends on our ability to detect and respond to environmental changes. These responses are triggered by formation of thousand synapses in our brain among thousands of neurons responsible for signal processing and transduction. The signal processing is performed via action potential generation which either amplifies or restricts a stimulus; thus inhibiting or exciting the chemical exchange necessary for response. Long-term potentiation is the basis of learning and memory because it strengthens the synaptic activity and potentiates long-lasting signal transduction by producing high intensity action potentials. Therefore, the information keeps transferring and stored in the memory and learning centers.
