Even dry foods are susceptible to spoilage, because? A .They are rich in nutrients

B. They have no antimicrobial compounds

C. They take up moisture from surrounding

D. They are dominated by good bacteria

E. Both (A) and (B) are correct

Which of the following best describes the purpose of the parathyroid hormone? a. it decreases the blood calcium level and decreases blood phosphorus level. b. it decreases the blood calcium level and increases the blood phosphorus level. c. it increases the blood calcium level and increases blood phosphorus level. d. it increases the blood calcium level and decreases blood phosphorus level.