This would be considered false if this is a true or false question since studying graphic aids is most definitely a part of the SQRW research method.
Answer: A sealed room whose volume is 1,000 ft3, will fizz more than a room whose volume is 5,000 ft3
Explanation:
The fizzing of soda is due to the internal pressure experienced by the carbondioxide inside the soda. The fizz that bubbles up when you crack open a can of soda is carbon dioxide gas (CO2). Soft drink manufacturers add this tingling froth by forcing carbon dioxide and water into your soda at high pressures
If this is opened in two different rooms of different volumes, there must be a difference in pressure too. Because volume is proportional to pressure.
Actually, the fizzing of soda depends on temperature.
A sealed room whose volume is 1,000 ft3, will have higher pressure than a room whose volume is 5,000 ft3
We can therefore conclude that :
A sealed room whose volume is 1,000 ft3, will fizz more than a room whose volume is 5,000 ft3
Answer:
D.
Explanation:
Raw meats, poultry, and fish have bacteria that need to be cooked out at a higher temperature than vegetables.
To prevent biological hazards from contaminating food, there are some steps that the food worker should follow:
- Wash hand properly before handling any food or after touching raw food to prevent the germs from spreading.
- Raw meat, poultry, and seafood should be kept in a sealed container to prevent cross-contamination.
- Cooking temperature. The minimum cooking temperature varies depending on the type of food. You can use the food thermometer to check the food temperature.
- Wash fruit and vegetables under cold running water before you eat them.
- Wash, clean and disinfectant the tools you use to avoid cross-contamination.
<h3>Further explanation
</h3>
Biological hazards or contamination happens when the food you eat contains some bacteria or harmful microorganisms. It is a common cause of food poisoning. Preparing, cooking and storing food correctly is important to minimize the risk of food poisoning. Most foods, especially meat, poultry, fish and eggs, should be cooked thoroughly to kill most types of food poisoning bacteria.
The cooking time and temperature depend on the type of food. It is to make sure the germs destroy but keep the nutrient. It is important to cook food to high enough temperatures so that any harmful germs that may be present in foods destroyed. In general, food should be cooked to a temperature of at least 75 °C or hotter.
<h3>
Learn more
</h3>
Cross-contamination brainly.com/question/9297208
Food poisoning brainly.com/question/4656094
Food handling brainly.com/question/1201183
I believe it is C because more time is more experience
