Cells<span> need a source of </span>energy<span>, they </span>get<span> this </span>energy<span> by breaking down food molecules to release, the stored chemical </span>energy.This process is called 'cellular<span>respiration'. The process is happens in all the </span>cells<span> in our body. Oxygen is used to oxidize food, main oxidized food is sugar(glucose).</span>
Agonist/antagonist
Agonist are drugs that bind and activate a receptor with effecting the response.If the effect results in maximum response it is considered as full agonist. However if the drug that binds to the receptor results only into partial efficacy in relation to the full activation of the receptor, this is considered as partial agonist.
Antagonist are drugs that blocks a biologic response of a hormone or another drug. They usually have affinity to the receptors but has no efficacy. This drug will just inhibit the activation of the receptors by the aganist.
Steps to improve food safety in commercial food preparation units like restaurants
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- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
It shows the "rank" of the organism is not a characteristic of the cladistics system. Showing the probable sequence of origins, and showing shared derived characteristics are characteristics of the cladistics system.
