Answer:
Explanation:
<em>Staphylococcus aureus</em> is a bacteria that causes food poisoning and a range of other diseases. Staphylococcal food poisoning is due to the consumption of a toxin produced by <em>S</em>. <em>aureus</em>. The toxin is usually preformed in the food, which means, one need not ingest the bacteria before developing food poisoning.
An important characteristic of the toxin is that it is heat stable. Although the bacteria itself is not heat stable, once it grows in the food and produces the toxin, heat treatment is no longer effective, because even though the bacteria will be killed off, the toxin will remain.
Another characteristic of <em>S</em>. <em>aureus </em>is that it can tolerate high amounts of salt.
<em>S</em>. <em>aureus</em> is also a normal flora of the skin, so it is almost always present on the skin of animals used as meat.
Because the bacteria is salt tolerant, and its toxin is heat stable, it is often the culprit in foods that have been processed with heat and/or by curing (salting), as is the case with processed ham, sausage and salted pork.
Answer:
False.
Explanation:
Muscles are one of the most important tissue of our body that helps in the movement and contraction of the body. Three main types of skeletal muscles are cardiac muscle, smooth muscle and skeletal muscle.
The muscles are attached to bones by tendons. The attachment of muscles will determine its movement. The contraction of muscles result in the movement of body parts but not always. The joining of muscles with immovable bones do not result in the movement.
Thus, the answer is false.
Answer:
I would say talk with the ethics comunnity
Explanation:
i am sry if this is wrong
Students can conclude that grouping of protein in the entire butter is too low to identify. Spread is a dairy item containing up to 80% butterfat which is strong when chilled and at room temperature in a few locales and fluid when warmed
Butter is a water-in-oil emulsion coming about because of a reversal of the cream; in a water-in-oil emulsion, the drain proteins are the emulsifiers.
