Name : Aimi Nabilah Bt Hassin Class : BT81 KINGDOM | PHYLLUM | CHARACTERISTICS | EXAMPLE | PLANTEA | Vascular plants (Tracheophyta) | * larger plants which have specialised transport systems (veins) to carry nutrients and water * have true roots‚ stems‚ and leaves for transport of nutrients and water around the plant * Have structures called true roots‚ stems and leaves. * Vascular tissue is present.-These special transport cells run continuously through the roots‚ stems and the
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Results* All five patients had the presence of the same microorganism in their stool samples. Patient one has a normal urine sample along with patient 2‚ 3 and 4. Patient 5 urine ids hazy. Molecular Data Results* The culture results reveal clostridium‚
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Verification of HACCP Plan 7. Review of HACCP Plan 8. References 9. Photocopy of the recipe 1. Scope a) Hazards Biological: Bacteria: Bacillus Cereus (pork‚ potatoes‚ zucchini and capsicum)‚ Clostridium botulinum (olive oil)‚ Salmonella (zucchini and capsicum)‚ Shigella and Escherichia Coli O157:H7 (zucchini and capsicum) Virus: Hepatitis A (onion‚ red chilli‚ garlic cloves‚ green beans‚ coriander springs‚ Asian shallots and lime)
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Spasticity: Causation and Treatment of Spasticity in TBI PSY200 Section 03 Spasticity a disorder of muscle function that causes muscle tightness or spasm. It is the involuntary movement (jerking) of muscles‚ which occurs when there is damage to the central nervous system. This damage may result from a traumatic brain‚ injury stroke‚ tumor‚ cerebral palsy or multiple sclerosis. Symptoms may include hypertonicity (increased muscle tone)‚ clonus (a series of rapid muscle contractions)
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Chapter 8 Safety‚ Sanitation‚ & Maintenance Functional Subsystem: Safety‚ Sanitation‚ & Maintenance Functional subsystem in the foodservice systems model. Permeates all other subsystems. Safety often is related to cleaning & maintenance practices. ©2004 Pearson Education‚ Inc. Foodservice Organizations‚ 5th edition Spears & Gregoire Safety Includes not only the safety of the food served‚ but also the safety of employees & guests. Safety considerations include: Food safety
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Produce substances that prevent infection; Prevent harmful bacteria from attaching to the gut lining and growing there; Send signals in cells to strengthen the mucus in the intestine and help it act as a barrier against infection; Inhibit or destroy toxins released by certain “bad” bacteria that can cause illness; and Produce B vitamins necessary for metabolizing the food that will be take‚ warding off anemia caused
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Review of Literature: Modified Atmosphere Packaging of Minimally Processed Fruits and Vegetables Table of Contents 1. What are Minimally Processed Fruits and Vegetables? 2 2. Aspects of Minimally Processed Fruit & Vegetables that Affect Quality 3 2.1. Colour and Texture 3 2.2. Respiration and pH 4 2.3. Microbiology 5 2.4. Nutritional Content 6 3. Modified Atmosphere Packaging – What is it? 6 3.1. Advantages and Disadvantages 7 3.2. Microbial Safety of MAP 7
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(1996)‚ 39-50. [13] C.M. Dean and R.B. Shepherd‚ Task-related training improves performance of seated reaching tasks after stroke: A randomised controlled trial‚ Stroke 28 (1997)‚ 722-728. [14] A.E. Elia‚ G. Filippini‚ D. Calandrella and A. Albanese‚ Botulinum Neurotoxins for Post-Stroke Spasticity in Adults: A Systematic Review‚ Movement Disorders 24(6) (2009)‚ 801812. [15] I. Epstein‚ Using available clinical information in practicebased research‚ Social Work in Health Care 33(3) (2002)‚ 1532. Australian
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Department of Food Science and Technology College of Agriculture and Food Science Visayas State University Baybay City‚ Leyte Microbiology of Fish and Fish Products Introduction: Fish is a major staple food in most parts of the world and are second only to meat as the major animal protein in most diets. Whilst foods such as ‘meat’ form relatively well -defined groups of raw materials‚ ‘fish’ constitutes a large range of types (some sources recognise over 20‚000 identified species)‚ caught over
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How is Vitamin C manufactured? Ascorbic Acid Also known as: l-ascorbic acid‚ vitamin C‚ ascorbate A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets‚ and necessary to maintain connective tissue and bone. Its biologically active form‚ vitamin C‚ functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. http://pubchem.ncbi.nlm.nih.gov/summary/summary
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