<h2>Answer:</h2>
The correct answer is the option C.
Which is we add equal amount of salt in all the water samples.
<h3>Explanation:</h3>
- As in experiment we have to indicate that the boiling point of water increases with the addition of salt.
- Now we also know that water contains many salts as compared to the distilled water.
- So the boiling points of simple water and distilled water would be bit different.
- So we cannot choose one for our experiment. Instead we use all water samples of equal volume adding equal amount of salt in all samples.
- Then we will compare results for a net answer/result of experiment.
Nope it’s always the uppercase letter first then the lowercase one
Answer: Testable Question
Explanation:
- testable questions are always about
changing one variable to see what the
effect is on another variable.
- Can be answered through
that involve experiments, ,
or surveys
, investigations
, observations
<h2><u>DONT FORGET TO MAKE ME BRAINILIST</u></h2>
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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