Explanation:
vascular because it has spores
vascular because it has true roots
nonvascular because it has spores
nonvascular because it has true roots
Binocular vision has the disadvantage of a smaller field of view, but the advantage of much greater depth perception, or the ability to distinguish the distance of an object. Binocular vision also allows for stereopsis, or the ability to view the world in three dimensions. Prey animals tend to have monocular vision.
A. The wave form moves forward, but the water particles do not advance appreciably.
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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>
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The answer is ‘The number of available
terminal glucose monomers is higher for glycogen, thus making glucose
production more rapid.’ When glucagon is hydrolyzing glycogen, more glucose<span> molecules are released per
hydrolyzing event unlike in a linear molecule that would release a glucose at a
time. </span>
