5. which one of the following choices is the closest in size to one serving of meat?
a coffee mug
b. a deck of cards
c. a baseball
d. an open palm

Used primarily for thickening sauces and soups, a (paste/roux/stock) is made from a (1: 2/2: 1/1: 1) fat and flour.

How can a person  best  reduce the risk of injuries on the road?  

What is the main structural difference between enveloped and nonenveloped viruses? a) enveloped viruses have their genetic material enclosed by a layer made only of protein. b) nonenveloped viruses have only a phospholipid membrane, while enveloped viruses have two membranes, the other one being a protein capsid. c) enveloped viruses have a phospholipid membrane outside their capsid, whereas nonenveloped viruses do not have a phospholipid membrane. d) both types of viruses have a capsid and phospholipid membrane; but in the nonenveloped virus the genetic material is between these two membranes, while in the enveloped virus the genetic material is inside both membranes.