The temperature range in which most bacteria grow is between 40 degrees F<span> (</span>5 degrees C<span>) and </span>140 degrees F<span> (</span>60 degrees C<span>). Raw and cooked foods should not be kept in this danger zone any longer than absolutely necessary.</span>
A genetic code determines the physical traits of the body is the statement which describes the genetic code in a human.
Explanation:
A genetic code is a “set of rules” which aids in encoding the genetic information encoded as DNA or RNA sequences in the genetic material and translating it into respective proteins through amino acid sequencing by the living cells. This transfer of information takes place through transcription and translation.
The encoding takes place by reading the nucleotide sequence present as codons on the mRNA. Each of This nucleotide basically is constructed with a deoxyribose sugar and phosphate molecule along with four nitrogenous bases – adenine, guanine, cytosine and thymine and occur as base pairs in a nucleotide.
Based on these nucleotide base pairing, the genetic code varies from person to person and defines individual genetic code for humans.
Heat the pan (and oil). In order to brown, rather than steam, the pan needs to be hot. Adding oil is optional but recommended for better browning.
Add the meat to the pan and break it into large pieces. Use a wooden spoon, fish spatula, or other sturdy spatula to break the meat up into large pieces in the pan. Let it brown for several minutes.
Break the beef into smaller pieces as it cooks. As the beef begins to brown, continue to break the meat into smaller and smaller pieces.
Cook until browned (and try not to stir). Try not to stir the beef too much; just stir occasionally until all of the beef is browned.
