Canned food is prone to what if cooked at a low heat? 1. Food containing more nutrients 2. Better tasting food 3. Botulism 4. can be canned in thinner cans

Canned food is prone to Botulism if cooked at low heat.

Explanation:

Botulism is a disease condition caused by a bacterium called clostridium botulinum. The bacterium secret toxin in improper processed food under low oxygen condition. Food borne produced Botulism is a fetal disease. Homemade canned food, fermented or unpreserved food are the common sources of Botulism attack. The spores produced by the bacterium are heat resistant and survive under low oxygen environment, in the absence of oxygen they grow and germinate producing toxin. The toxin are ingested through contaminated food or improperly processed food under low heat. Botulism affect the nervous system and can cause paralysis.

Once it is diagnosed, antitoxin should be administered.

1.condensation

2.tranport

3.preripation

4.infitration

5. ground water flow

6.surface runoff

7.evaporation

8. transpiration

Explanation:

hope it  helps. also if u don't agree with my answers try googling ''water cycle'' something should come up