(I need a long detailed answer.)

As part of your responsibility for training a new kitchen employee in the restaurant where you work, you have been asked to go over thickening agents with them. How would you identify and explain the principles of thickening agents used in food prep? How would you distinguish between the physical properties of various thickening agents?

Lina went camping in the woods. while camping, she accidentally touched a strange plant. her hand immediately started itching, and her skin erupted in hives. after she got home, her grandmother cooked some oatmeal, wrapped it in a cloth, and put it on lina’s affected hand. lina’s grandmother followed a traditional remedy.

A92-year-old man with a 45-year history of chronic obstructive pulmonary disease is intubated in the icu because of a bout of viral pneumonia that fails to improve after 72 hours of antibiotics. although the inspired fraction of oxygen is 100%, the patient's po2 remains at 57 mmhg. positive-end expiratory pressure (peep) is added to allow the inspired fraction of oxygen. twelve hours after the introduction of peep the patient suddenly become hypotensive. at the same time, his oxygen saturation drops from 92% to 61%. on physical examination, his bp is 80/50 mmhg and his pulse is 124/min. he has distended neck veins and distant heart sounds. which of the following would also most likely be seen on this patient's physical examination? - absence of breath sounds in the right hemithorax- high amplitude carotid artery upstroke- a pleural friction rub- pulsus alternans- splenomegaly

The only infectious disease that was a top-ten killer of americans in 1900 that is still a top-ten killer in 1990 is hiv/aids select one: true false