General Science Questions

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...

All the organisms on your campus make up a community.

Water possess intermolecular hydrogen bonding in the condensed phase.

Hence, the given statement 'There is extensive intramolecular hydrogen bonding in the condensed phase.' about water is FALSE.

Amphibians are one of the most sensitive groups to change, whether that is caused by habitat loss, invasive species, disease, trade or climate change. Their sensitivity to environmental threats has been generally linked to the observation that amphibians are characterized by a rather permeable skin. Given their complex life cycles and other traits, amphibians are often recognized as indicators of ecosystem health.

Lens is made up of Flint glass.