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Rus_ich [418]
2 years ago
6

The ability of your body systems to work together with the least effort is:

Health
1 answer:
Daniel [21]2 years ago
5 0

Answer:

Physical fitness refers to the ability of your body systems to work together efficiently to allow you to be healthy and perform activities of daily living. Being efficient means doing daily activities with the least effort possible.

Explanation:

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Peer pressure is the influence people your age have over how you think and feel and what you say or do. A. True B. False
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I believe the answer is A. sorry if this is wrong.

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Why does the brain interpret scenes in certain ways?
RUDIKE [14]

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Cuando observamos algo, ¿lo hacemos como una cámara fotográfica? Pues parece ser que no. Nuestro cerebro interpreta algunas cosas de forma consciente y otras de forma inconsciente. De este segundo tipo, una de las funciones más importantes es precisamente el procesamiento de los datos enviados por los ojos.

6 0
3 years ago
What is the effect of age, sunlight, freezing, and heat on blood in respect to the standard presumptive tests?
Jobisdone [24]

Answer:

Measurement of peripheral blood cytokines and other immunomodulatory proteins is a useful and popular tool for assessing human immune responses to a wide range of assaults. A common challenge in this work is obtaining fresh, high-quality samples and limiting the time between blood collection and the separation of plasma or serum from cells. In this study we sought to determine the effect of sample age at the time of processing on the measured levels of 41 soluble immune mediators. Two cohorts were examined: healthy lab donors and trauma patients, who have significant immune perturbation. Whole-blood samples were aliquoted, and plasma was isolated, at days 0, 1, 2, and 3 after collection. Multiplexing techniques were used to measure protein concentrations, and general estimating equations were used to determine if there was a significant change over time. Over the 3-day period examined, only 15 of the 41 proteins showed no significant change in either cohort. Among the remaining proteins both increases and decreases were observed, with changes ranging from 2.4% per day to 325% per day. Proteins with significant changes in one cohort did not always show significant changes in the other group. These results support the need to separate plasma or serum from whole blood as quickly as possible and/or to standardize the length of time to processing within a given study of peripheral blood protein concentrations. When this is not possible, care should be taken to account for differences due to sample age.

Explanation:

7 0
3 years ago
1. List the most common food-borne illnesses and how to prevent them using the four simple steps to food safety.
nasty-shy [4]

. This can be done by:Segregating raw meat, fish and poultry on one side of the shopping cart.Placing raw meat, fish and poultry in separate plastic bags (e.g. one bag for chicken, one bag for fish, etc.).Designate reusable bags for grocery shopping only. Reusable bags for raw meat, fish, or poultry should never be used for ready-to-eat products.Frequently wash bags. Cloth bags should be washed in a washing machine and machine dried or air-dried. Plastic-lined bags should be scrubbed using hot water and soap and air-dried.Separate raw meat, fish and poultry in disposable plastic bags before putting them in a reusable bagCheck that both cloth and plastic-lined reusable bags are completely dry before storing them.Prevent cross contamination when storing food in the refrigerator.In the refrigerator, store raw meats, fish, and poultry below ready-to-eat and cooked foods.When thawing frozen raw meat, fish and poultry, put the food in a plastic bag or on a plate on the lowest shelf to prevent juices from dripping onto other foods.After thawing in the refrigerator, food should remain safe and of good quality for a few days before cooking. Food thawed properly in the refrigerator can be refrozen without cooking, although quality may be impacted. Other methods for thawing are explained below (see Chill).Prevent cross contamination when handling, preparing, and serving food.Thoroughly wash your hands before and after handling different food items, after using the bathroom, and anytime they can become contaminate.Use separate cutting boards for meat and produce. Alternatively, prepare produce first, then meat.Wash and rinse cutting board, knives, and preparation area after cutting raw meat, fish or poultry. These items can be sanitized after cleaning.Use a clean serving plate to serve cooked meat. Do not use the plate that held the raw meat, unless it is washed.Throw away any sauce or dip that has been used to marinade raw meat, fish, or poultry. Do not use this extra sauce as a dip for cooked food unless it is boiled first.COOK food thoroughly and use a thermometer to verify the proper temperature was reached.Cook foods to the safe minimum internal cooking temperature, as indicated in the table below.To determine that the proper temperature was reached, place a food thermometer in the thickest part of the food and allow the thermometer to equilibrate.Make sure it’s not touching bone, fat, or gristle.For whole poultry, insert the thermometer into the innermost part of the thigh and wing and the thickest part of the breast.For combination dishes, place the thermometer in the center or thickest portion of the food. Egg dishes and dishes containing ground meat or poultry should be checked in several places.Clean your food thermometer with hot, soapy water before and after each use!For information on safe cooking temperatures for different foods, please refer to the following chart from USDACHILL foods promptly. Cold temperatures slow the growth of harmful bacteria. Cold air must circulate to help keep food safe, so do not over fill the refrigerator. Maintain the refrigerator temperature at 41°F or below. Place an appliance thermometer in the rear portion of the refrigerator, and monitor regularly. Maintain the freezer temperature at 0°F or below.Refrigerate and/or freeze meat, poultry, eggs and other perishables as soon as possible after purchasing.Consider using a cooler with ice or gel packs to transport perishable food.Perishable foods, such as cut fresh fruits or vegetables and cooked food should not sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).There are three safe ways to thaw food: in the refrigerator (see Separate), in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.Submerging the food in cold water. It is important to place the food in a bag that will prevent the water from entering. Check the water every 30 minutes to make sure it is cold. Cook food prior to refreezing.Microwave thawing. Cook food immediately once thawed because some areas of the food may become warm and begin to cook during the thawing process. Cook food prior to refreezing.Cool leftovers quickly by dividing large amounts into shallow containers for quicker cooling in the refrigerator.

For more information on these topics, please feel free to visit any of the following resources:

<span>CDC’s Food Safety websiteFoodsafety.govFightbac.orgUSDA’s Food Safety Fact SheetsUSDA’s Get Answers about Food Safety websiteUSDA’s Safe Food Cooking Temperature ChartFDA Food Safety Resources for Consumers</span>
7 0
3 years ago
Read 2 more answers
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