C.
It is d, becuase you divide 500 by 15, and that is the closest answer
The question is incomplete. The complete question is as follows:
The most widely known HR certifications are the PHR (Professional in Human Resources) and the SPHR (Senior Professional in Human Resources, both sponsored by the Human Resource Certification Institute (HRCI). Visit the HRCI website [https://www.hrci.org/], and answer the following question about the PHR and SPHR certifications.
Which of the following areas of content knowledge is MORE heavily tested (as a percentage of the total certification) in the SPHR (Senior Professional in Human Resources) than in the PHR (Professional in Human Resources)?
Answer:
Business Management and Strategy.
Explanation:
PHR (Professional in Human Resources) and SPHR (Senior Professional in Human Resources) are the human resource management profession. This includes the particular training course period and computer based exam occurs in the world.
This profession mainly teaches about the different strategic approach for the effective Business management and the employees. This helps the business to get advantage in the market. The SPHR demonstrates the mastery in the HR knowledge and provide heavy knowledge of teh business development strategy.
The lactose-digesting bacteria like to grow on milk agar .Bacillus cereus growth and survival were examined during the production of cheese of the Gouda variety. Approximately 102 B. cereus spores per milliliter of cheese milk were intentionally added to pasteurized milk before it was used to make the cheese in the pilot plant.
"milk agar," in which 2% nonfat powdered milk is added to the agar base. lactose-digesting bacteria like to grow on milk agar. Surface plating on B. cereus selective medium was used to count B. cereus, while lactic acid bacteria were counted on lactic agar and MRS agar (de Man-Rogosa-Sharpe). Samples of the milk before renneting, the curd at cutting, the half-whey removal, the final whey removal, the hooping of the curd, the cheese after pressing, the cheese after brining, after one week, after two weeks, after four weeks, and after six weeks were all taken for microbiological analysis. The growth of lactic acid bacteria during cheese production was unaffected by B. cereus.
Learn more about B. cereus here-
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Answer: The Golgi complex is responsible for manufacturing, warehousing, and shipping certain cellular products, particularly those from the endoplasmic reticulum
Explanation:
