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Gekata [30.6K]
2 years ago
6

Which of the following is the safest level of exposure to secondhand smoke? A. often B. monthly C. never D. rarely Please select

the best answer from the choices provided.
Health
2 answers:
Luda [366]2 years ago
7 0

Which of the following is the safest level of exposure to secondhand smoke?

C. never

Sladkaya [172]2 years ago
5 0

Answer:

C. never

Explanation:

Second-hand smoke is the inhalation of smoke from tobacco products, such as cigarettes, cigar, cigarillos, pipe, hookah and other smoke producers, by non-smokers who live with smokers indoors breathing the same toxic substances as the smoker. inhale. Second-hand smoke is never safe because of the toxicity of smoke, so people should always avoid exposure to secondhand smoke.

Cigarette smoke is a mixture of approximately 4,720 different toxic substances consisting of two fundamental phases: particulate and gaseous. The gas phase is composed, among others, of carbon monoxide, ammonia, ketones, formaldehyde, acetaldehyde, acrolein. The particulate phase contains nicotine and tar.

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An example of a skeletal muscle working occurs when a person stands up- D.

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Which of the following hobbies contribute to improving your physical fitness
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How could a skier benefit from a sports-specific training program? (Site 1)
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2 years ago
How can an active lifestyle benefit your health? Select the two correct answers.
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3 0
2 years ago
(1) A food worker at a cafe prepares drinks with a pitcher of milk the stores on the counter. The food worker washes her hands a
Ray Of Light [21]

Answer:

B. Bacteria multiply in the milk.

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The contaminated hands can be responsible for adding up bacteria to the milk from hands. Hence, the drink will get contaminated and can cause bacterial infections in consumers.  

Further Explanation:

Infections can be caused by the microscopic agents which can be found in air we respire or comes in association due to contact with things that exhibit these infectious agents. The bacteria, fungi, viruses and parasites take advantage of using the host organism body to obtain food, survive and reproduce. These cause disease symptoms which makes the host organism ill.  

The pitcher of the milk counter was kept in an unrefrigerated state thus the concentration of bacteria may increase in the milk. Also it requires the pressure of hand to deliver the milk for making shakes. Thus contaminants may enter to milk through hands. Thus the food worker should wash her hands and wear gloves.  

Learn more:  

1. Hand washing steps: brainly.com/question/12313085: Aliyahsmithmarch4

2. Contaminated food: brainly.com/question/4972463: Abbaclarke1

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