Answer and Explanation:
The transport and digestion of proteins is done by other proteins called enzymes. An example of this occurs in the biochemical digestion of proteins, where the enzyme pepsin promotes digestion, the breakdown of proteins into smaller pieces, through hydrolysis which is the breakdown of molecules with the use of water. These pieces of the protein are transported to the duodenum where they are digested again by the enzyme enterokinase.
The correct answer is option d, that is, neurotransmitters.
A neurotransmitter refers to a chemical component, which is discharged at the terminal of a nerve fiber by the introduction of a nerve impulse, and by diffusing across the junction or synapse. It helps in the transfer of the impulse to another muscle fiber, nerve fiber, or some other composition. Acetylcholine is a kind of neurotransmitter, that is, used by neurons in the CNS and the PNS in the control of activities ranging from heart rate and muscle contraction to digestion and memory.
Answer:
I believe it is : water and nitrogen
Explanation:
Steps to improve food safety in commercial food preparation units like restaurants
.
- 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.
