General Science Questions

Lacto-ovo vegetarians who eat milk products and eggs but would not eat Meat, poultry, fish.

The head mirror used by ENT doctors is concave.

To reduce the risk of bacterial contamination, many foods must be stored in the refrigerator and thus kept below 5 degrees Celsius. These foods are often classified as ‘high-risk foods’ and include – meat, poultry, dairy, seafood, eggs, smallgoods and cooked rice and pasta. This also refers to ready-to-eat foods that have high-risk foods as ingredients and include – casseroles, quiche, pasta salad, pizza, sandwiches and many cakes.

By keeping these high-risk foods under 5 degrees Celsius it stops them from entering the ‘danger-zone’ – temperatures between 5 degrees Celsius and 60 degrees Celsius. The danger-zone is the temperature zone which provides bacteria with the perfect environment to rapidly grow and multiply to numbers that cause food poisoning.

The foods that are good source of fat and incredibly healthy to the body ar fatty fish, eggs, nuts, cheese, avocados, dark chocolates, etc...

The outer protein protective coat of a virus is called a Capsid.

In an ecosystem, Autotrophs performs photosynthesis. Autrophs are those prepare their own food.