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Otrada [13]
3 years ago
8

Question 3 of 5

Biology
2 answers:
Serhud [2]3 years ago
4 0

Answer:

you gotta post a image

Explanation:

lesantik [10]3 years ago
4 0

Answer:

It's B

Explanation:

Your welcome, and have a lovely day! <3

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Plssssss Help No Links​
Sholpan [36]

Answer:

Up

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The force is the biggest (8N) so that's why it will move up

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3 years ago
Please Help!!
NARA [144]
1) all of the above
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4) not sure about this one because magnitude of one was the brightest then 2, then 3. 6 was the least brightest and 6+ or -1 or 0 or you could say, below 1 did not exist at that time..
6 0
3 years ago
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How should food workers protect food from pathogens?
Sonja [21]

Between usage with various meals, food service personnel should clean and sterilize surfaces, tools, and utensils, especially after handling raw meat. Foods that are ready to consume should be kept in the refrigerator's highest shelves. This will prevent the juice from raw foods from dripping down and contaminating the prepared food.

<h3>How may pathogens be kept out of food?</h3>
  • Wash hands and other surfaces often.
  • Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water.
  • To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water.
<h3>How do food workers guard against viruses on their hands contaminating food?</h3>

The gloves that food workers wear could be infected with harmful infections if they don't properly put them on or don't wash their hands before putting them on. Every time an employee dons a fresh set of gloves, they must wash their hands first.

<h3>How can employees prevent food from becoming contaminated after it has been cooked?</h3>

To make sure food is safe to eat, use a food thermometer, keep food hot after cooking (140°F), and microwave food thoroughly (165°F). Refrigerate right away because if perishable goods aren't chilled, bacteria that cause disease can grow in them in just two hours.

learn more about prevention of food contamination here

<u>brainly.com/question/10319745</u>

#SPJ4

5 0
2 years ago
Differentiate between competitive inhibitors and non-competitive inhibitors
DanielleElmas [232]

Explanation:

 main difference between competitive and noncompetitive inhibition is that competitive inhibition is the binding of the inhibitor to the active site of the enzyme whereas noncompetitive inhibition is the binding of the inhibitor to the enzyme at a point other than the active site.

3 0
3 years ago
What animal is responsible for the most human deaths worldwide
IrinaVladis [17]

Answer:

Mosquitos

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Mosquitos kill about 1,000,000 humans every year from malaria.

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4 years ago
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