Answer:
There are many types of evidence which support the theory of evolution such as comparative anatomy, fossil records, phylogenetic relationship, embryology et cetera
Comparative anatomy includes homologous organs and analogous organs. They support divergent and convergent evolution respectively.
For example, the homologous structure of limb of humans, birds, bat, horse, whale et cetera show that they are made up of the same set of bones which are humerus, radius, ulna, carpals, metacarpals, and phalanges.
It shows divergent evolution and supports that these organisms have evolved from a common ancestor.
Embryological evidence: When early stages of embryological development of different organisms are compared, it is found that these stages are similar at different levels of development.
For example:
- The appearance of pharyngeal-arch (gill-like structures) in vertebrates during embryo development.
- Salamanders and terrestrial frogs pass through larval stages within an egg. They possess the features similar to aquatic larvae, however, when they hatched out the eggs being ready for life on land.
C. no virus contains DNA or RNA
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The best way to destroy harmful germs that may be present in meat is to: cook to a safe minimum internal temperature.
Further Explanation
Meat is considered a potentially hazardous food meaning it is susceptible to microorganism including harmful bacteria. What makes this food susceptible is that the nature, characteristic and composition of this food is ideal for the bacteria to live and grow. Raw meat contains high-moisture, protein, and a good pH which support growth or toxin formation of pathogenic bacteria. Therefore to keep it safe for consumption food safety organizations require time-temperature control in handling these type of food.
Time-Temperature Control (TCS) is required for the safety of consumers because keeping the food at the proper temperature can slow down or destroy the bacteria.
Freezing
Freezing cannot destroy pathogenic bacteria and the toxins they produce. It can only make pathogenic bacteria inactive thus making the bacteria unable to produce toxins. Therefore, when food placed into the freezer is already contaminated then thawed, it will harbor the same harmful bacteria. Most bacteria are inactive at temperatures below 40 °F.
Cooking
When cooking raw meat and poultry, food handlers must ensure that the meat’s internal temperature has reached the safe minimum temperature and rest time. A food thermometer must be used to check the temperature. When roasting, the oven temperature must not be lower than 325 °F. Cooking to a safe minimum cooking temperature destroys harmful bacteria that cause food borne illness.
<h3>Safe Minimum internal Temperature and Rest Time for Meat
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- Poultry (All poultry, minced, whole, chopped and stuffing) - 165ºF
- Beef, Pork, Veal, and Lamb (chops, roasts, steaks) - 145ºF with a 3 minute rest time
Learn more
- Potentially Hazardous Food brainly.com/question/9253766
- Toxins from harmful germs brainly.com/question/3191248#r
- Cross contamination brainly.com/question/1727840
Keywords: Cooking, Germs, minimum internal temperature
Answer:
Baking soda ,also known as sodium bicarbonate,is a base
