Answer:
A nucleotide consists of three things: A nitrogenous base, which can be either adenine, guanine, cytosine, or thymine (in the case of RNA, thymine is replaced by uracil). A five-carbon sugar, called deoxyribose because it is lacking an oxygen group on one of its carbons
Explanation:
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Each gamete has half the number of chromosomes of the somatic cell. Hence, cats' gametes will have <u>19 chromosomes.</u> Option C.
<h3>What are the type of cells in the organism?</h3>
The types of cells in the organism are somatic and germ cells.
Both the somatic and germ cells go through mitosis producing two daughter cells with the<u> same </u><u>genetic dotation</u>.
Somatic cells are any cell in the body except sperm and egg cells. They are diploid, meaning they contain two chromosome sets, each one inherited from each parent.
Germ cells are diploid reproductive cells. They suffer mitosis to form more sexual cells, and a few suffer meiosis to produce haploid gametes. Each germ cell produces 4 haploid gametes.
Each gamete has half the number of chromosomes of the somatic cell. Hence, cats' gametes will have <u>19 chromosomes.</u> Option C.
You can learn more about gametes at
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In the first image, those are fake ribs that are attached to the sternum through the costal cartilage
in the second image are real ribs since they are directly attached to the sternum
Carbon and nitrogen and an important element of living things. Nitrogen is a major component of DNA and amino acids while carbon can be found in almost all biomolecules. These elements, therefore, need to be renewed and recycled as they are utilized by ecosystems that is ever dynamic.
Steps to improve food safety in commercial food preparation units like restaurants
.
- Wash and sanitize hands to begin food preparation
- Clean & sanitize the prep sink or the 3-comparment sink
- Remove smallwares & dishes from the preparation area
- Set up equipment for food preparation
Explanation:
Food contamination is the major source for foodborne infections and illnesses
Ensuring safe food preparation, cooking and storage practices are prime importance for any commercial food preparation unit like restaurants, hotels, etc
The standardized procedures while cleaning, separating, cooking and storing food should be followed.
Cleaning processes first include personal cleaning as well as cleaning the preparation.
Personal cleaning includes washing and sanitizing the hands periodically before, during and after food preparation and after any other activities like using the toilet, baby dressing, touching garbage etc
Cleaning the preparation area including the 3-compartmental sink for washing, rinsing and the sanitizing
Separating the utensils as per cooking methods and dishes like using separate cutting knives or boards for raw and cooked meat, poultry or fish products
Cooking the food at a right temperature depending upon the type of cooking
Storing or chilling processes appropriately according to the food type under appropriate temperature should be followed.
