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In Exercises 1 6, the graph of a polar equation is given.

Precalculus | 4th Edition | ISBN: 9780321559845 | Authors: Robert F. Blitzer ISBN: 9780321559845 209

Solution for problem 6.5.7 Chapter 6.4

Precalculus | 4th Edition

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Precalculus | 4th Edition | ISBN: 9780321559845 | Authors: Robert F. Blitzer

Precalculus | 4th Edition

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Problem 6.5.7

In Exercises 1 6, the graph of a polar equation is given. Select the polar equation for each graph from the following options.

Step-by-Step Solution:
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infants generally recover  Never feed honey to children less than 1 year Federal Agencies  Set standards and establish regulations for:  safe handling of food and water  information included on food labels  Regulate use of additives, packaging materials, and agricultural chemicals  Inspect food processing and storage facilities  Monitor domestic and imported foods  Investigate outbreaks of food-borne illness Prevent microbial food-borne illnesses  Choose food carefully; when in doubt, throw out  Prepare food in a clean kitchen to reduce cross-contamination (transfer to another food) NOTE: cross-contamination happens most commonly in home kitchens  Store food in refrigerator or freezer  Foods served cold should be kept cold until served  Thaw frozen foods in refrigerator or microwave (not at room temperature)  Heat foods to recommended temperatures  Cooked foods should be kept hot until served Food poisoning  Food-borne illness: illness caused by food  Usually causes gastrointestinal symptoms  Abdominal pain, nausea, diarrhea, and vomiting  Can cause kidney failure, arthritis, paralysis, miscarriage, death  Usually caused by microbes (microorganisms), such as bacteria, viruses, fungi, or parasites  Microbes that can cause disease are pathogens (they generate pathology) Organic Foods  Produced, processed, and handled according to USDA National Organic Program standards  Reduced chemical pesticides and fertilizer use  USDA determines substances that can or cannot be used  USDA must certify before labeled “Organic”  Most conventional pesticides, synthetic fertilizers, sewage sludge, genetically modified ingredients, irradiation, antibiotics, and growth hormones are prohibited  Recycling of resources  Conservation of soil and water Minimize food contaminants  Choose a wide variety of foods  Choose organic or locally-grown produce  Wash and in some cases peel produce  Trim fat from meat and remove poultry skin  Choose wisely and consume a variety of fish  Remove fish skin, fatty material, and dark meat  Broil, poach, boil, and bake fish Genetically modified (GM) crops  Gene (piece of DNA) for desired characteristic (for example disease resistance) is transferred from plant, animal, or bacterial cells into plant cells  Creates recombinant DNA - a combination of DNA from two organisms  Modified cells divide and differentiate into plant  New plant is a transgenic organism  Each cell in plant contains transferred gene  Most common: soybeans, corn, rapeseed (canola) Biotechnology Concerns  Nutrient content may be negatively affected  Allergen or toxin may be introduced  GM crops will be used to the exclusion of other varieties, reducing biodiversity which may reduce ability to adapt to new conditions, diseases, or other hazards  GM crops may create “superweeds”  GM crops producing pesticides may promote evolution of pesticide-resistant insects Labeling of GM Foods  Not required to have special labeling unless:  nutritional composition has been altered  it contains potentially harmful allergens, toxins, pesticides, or herbicides, or new ingredients  it has been changed significantly enough so that its traditional name no longer applies  Premarket approval required if new food contains substance not commonly found in foods or without a history of safe use in foods Hazard Analysis Critical Control Point (HACCP)  Food safety system required for food manufacturers, processors, and distributors  Analyzes food production, processing, and transport  Goal: identify potential sources of contamination and points where measures can be taken to prevent contamination  Monitors these critical control points High & Low Temp Preservation  Provide appealing, safe foods  Cooking: kills microbes, destroys most toxins  Pasteurization: process of heating food products to kill microbes  Sterilization and aseptic processing: placement of sterilized food in sterilized package using sterile process  Refrigeration or freezing does not kill microbes but slows or stops microbial growth Food Irradiation (cold pasteurization)  Used in more than 40 countries and used infrequently in the US because of public suspicion and of lack of irradiation facilities  Exposes food to high doses of X-rays, gamma radiation, or high-energy electrons to kill microbes and insects and inactivate enzymes that cause germination and ripening of fruits and vegetables  Food additive: produces compounds not present in the original foods (regulated) Cross-Contamination the process by which bacteria or other microorganisms are unintentionally transferred from one substance or object to another, with harmful effect. Chapter 14: Poor-quality diets  Malnutrition can occur even if enough food is consumed  Typical diet in developing countries: high-fiber grains and root vegetables with little variety  Deficiencies in protein, iron, iodine, vitamin A, niacin, thiamin, vitamin C, folate, zinc, selenium, calcium  At most risk: ill, pregnant, young, and old Nutrition Transition  Diets in developing countries and rural areas:  Limited foods  Starchy grains  Root vegetables  Diets in developed countries and urban areas:  Increased variety  Increased meats  Increased low-nutrient-density foods  Decreased activity Nutrition safety net  Federal programs that provide access to affordable food and promote healthy eating  Combination of general nutrition assistance with specialized programs targeted to groups with particular nutritional risks  One in every 4 Americans receive some kind of food assistance Nutrition Assistance Programs  Supplemental Nutrition Assistance Program (SNAP): monthly coupons or debit cards for food purchases (formerly Food Stamps)  Four other programs targeting high-risk groups  National School Lunch Program  Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)  Child and Adult Care Food Program  National School Breakfast Program Nutrition Assistance Programs: WIC  The WIC food packages provide supplemental foods designed to meet the special nutritional needs of low-income pregnant, breastfeeding, non-breastfeeding postpartum women, infants and children up to five years of age who are at nutritional risk.  Provides nutrition education  Eligibility based on income and presence of nutritional risk Causes of Food Shortages Poverty: unable to afford food/medical care; no access to food (EX: no car & grocery store too far away to walk); having to choose between food & other needs Overpopulation: not enough food & resources for everyone Religious/Cultural Practices: may control who eats/how much everyone eats depending on their cultural value (EX: male, female, working); certain foods may be forbidden or only eaten for special times of the year Limited environmental resources: not enough for everyone NOTE: poverty is the main cause of hunger in the US Terms  Subsistence farming – farming for the purpose of living off your own crop  Cash crops farming – farming for the purpose of trading your crop  Stunting - decrease in linear growth rate (low height for age)  Food Desert - area that lacks access to affordable foods that make up a healthy diet: fruits, vegetables, whole grains, low-fat milk  Food Insecurity - lack of adequate physical, social, or economic access to sufficient, safe, and nutritious food to meet dietary needs and food preferences for an active and healthy life  Famine - widespread lack of food access resulting from a disaster  Arable Land – land capable of being ploughed and used to grow crops  Gleaning – to gather leftover grain or other produce after a harvest

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Chapter 6.4, Problem 6.5.7 is Solved
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Textbook: Precalculus
Edition: 4
Author: Robert F. Blitzer
ISBN: 9780321559845

This textbook survival guide was created for the textbook: Precalculus, edition: 4. The answer to “In Exercises 1 6, the graph of a polar equation is given. Select the polar equation for each graph from the following options.” is broken down into a number of easy to follow steps, and 23 words. This full solution covers the following key subjects: . This expansive textbook survival guide covers 92 chapters, and 9372 solutions. Precalculus was written by and is associated to the ISBN: 9780321559845. The full step-by-step solution to problem: 6.5.7 from chapter: 6.4 was answered by , our top Calculus solution expert on 01/04/18, 08:34PM. Since the solution to 6.5.7 from 6.4 chapter was answered, more than 278 students have viewed the full step-by-step answer.

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In Exercises 1 6, the graph of a polar equation is given.