Anneka is preparing a meal of fish and vegetables for her parents and siblings at home. To make sure she is safely handling and preparing the food, she should A. cook the fish and vegetables together for the same amount of time
B. keep the fish refrigerated and use separate cutting boards for the fish and vegetables
C. set the fish out at room temperature for most of the day so it will cook faster
D. use one cutting board and one knife for all preparations to save time and space​

Which action is characterized of mental illness 1.brushing teeth every hour because ones mouth feels dirty ? 2. forgetting to eat breakfast on a busy day? 3.crying three days over a relationship breakup? 4.feeling embarrassed about going to school after failing in front of friends?

Sensory adaptation of cutaneous temperature receptors some types of sensory receptors, like pain receptors, will continue to transduce pain until the stimulus is removed. other sensory receptors may respond with an initial burst in production of action potentials, but will “adapt” and over time action potentials will cease. sensory adaptation occurs, for example, with olfactory receptors for smell. procedure have the subject place one hand in an ice bath while simultaneously placing the other hand in a warm water bath (@40oc). the subject should keep their hands in the designated baths for two minutes. after two minutes, remove both hands and place both hands in a room temperature water bath. record your observations review questions 1. describe how each hand felt after taking them out of the designated water baths and placing them into the room temperature water bath. 2. define sensory adaptation and relate it to what happened to the temperature receptors in the subject’s hands. 3. list and describe sensory receptors that adapt, and sensory receptors that do not.

Which term matches this definition? treating all human blood and other potentially infectious material, as if known to be infectious, for bloodborne pathogens. a. exposure control plan b. engineering controls c. universal precautions d. personal protective equipment