Answer: Maybe if you knew the def's you could answer it.
Initial Decay – Bacteria located mainly in the lower intestine begin decomposition, giving a greenish color to the lower abdomen. Stage 2: Putrefaction – Bacteria grow throughout the body, releasing gases, including cadaverine, which in turn bloat the body and cause unpleasant odor.
putrefaction
the process of decay or rotting in a body or other organic matter.
Black putrefaction occurs, which is when noxious odors are released from the body and the parts of the body undergo a black discoloration. 2 weeks: The abdomen is bloated; internal gas pressure nears maximum capacity. 3 weeks: Tissues have softened. Organs and cavities are bursting.
Fermentation occurring in putrefaction and apparently in the digestion of herbivorous mammals in which butyric acid is produced by certain chiefly anaerobic bacteria acting upon various organic substances (such as lactic acid or butter)
A dry body will not decompose efficiently. Moisture helps the growth of microorganisms that decompose the organic matter, but too much moisture could lead to anaerobic conditions slowing down the decomposition process
The determining factors are; climate, environment, and Human Activity.
P.S.: try those...lmk if they are right ;)
Answer:
Pylorus
Explanation:
The stomach is a J-shaped organ which is a part of the digestive system. The digestive system on one end is attached to the oesophagus and on the end to the small intestine.
The pylorus structure of the stomach is composed of thick muscles which help to mix or agitating the food in the stomach and controls the movement of the food to the duodenum which is the first part of the small intestine. The movement is controlled by the ring of muscles in the pylorus called pyloric sphincter.
Thus, Pylorus is the correct answer.
meat handlers keep brain tissue from coming in contact with other meat.
hope this helps :)
