nooo its far to simple answer given below, the reason is because of high reactivity of possible ingredients that may get into contact like baking soda with WC cleaning stuff, for details reffer to Handbook of Handbook of Destroying ur House for Young Chemists
Many o these materials are poisonous. If not poisonous they may still iparta strange oour or flavour to food.
To prevent confusion or cross contamination.
The foods should always be stored in a plastic container. it should not be stored in any metal container as it gets corroded by acids present in the food and thus makes it toxic which act as poison in our body.
Well the answer to your question is (Plasma).
Glucose is stored as glycogen in muscles and liver.
The macaroni above the raw salmon is the item that is stored correctly in the cooler.
Whatever winds the tool up - usually energy stored in your muscles.
cooking oil and gasoline
cooking oil and gasoline
Yes
Yes, you will need to scramble eggs constantly during cooking.
Materials should be stored properly so that animals like lizards or cockroaches may not be able to get in contact with them which will make them unhygienic. If materials are not stored properly and if you cook with them or make use of them in anyway you might fall sick. So its a better choice to be more hygienic and safe by storing materials properly.
If stored properly, cleaning chemicals and pesticides can be stored in the dry storeroom
A pork pie should be stored in the fridge.
Both in industry and the home. poisonous materials should be stored separately and be clearly marked. Safety advice in handling the materials, and the availability of protective equipment, should be used to train operatives before they are allowed to handle the material. In a home, especially if there are children, poisonous medicines and bleach, etc, should be stored well out of the reach of children.
It is always a good idea to use original containers for storage of hazardous materials as much as possible.
It depends what you cook, fish in the freezer, fully raw meats in the fridge etc.
If alive, in water. If not, just refrigerate
chlorophyll