Food-service equipment should be carefully cleaned and sanitized, in order to prevent foodborne illnesses. Cleaning is the process of removing traces of food from surfaces while sanitizing is the process of removing microorganisms from surfaces. In general, food-contact equipment should be cleaned and sanitized after each use of the equipment. However, when the food-contact equipment is in constant use, it should be cleaned and sanitized every four hours.
I think its C... but I'm not too sure. I did some research and couldn't find exactly what you were looking for but, I found loopholes and I think since when the cell increases, the surface area does not affect cell divisions steps. Therefore, I don't think it would change any other way...
So you have a muscle like the biceps brachii it’s origin is connected to the humerus then inserts to the radius origin didn’t move it’s static
Answer:
600 kcal
Explanation:
In an ecosystem, energy is transferred from one organism in a trophic level to another organism in another trophic level. Organisms called PRODUCERS are capable of deriving energy from the sun. However, when fed upon by PRIMARY CONSUMERS, only about 10% of the energy is transferred to them because most of the energy (90%) is lost as heat.
Hence, in this case where the producers had 6,000 kcal of energy, 10% i.e. 10/100 of 6000 = 600 kcal of energy will be transferred to the primary consumers.
