Vinegar is an extremely acidic liquid. Very few microorganisms (ie bacteria and fungus which cause foods to spoil) can survive in such an acidic environment. Among other effects, it can destroy their cell walls, and prevent their own enzymes working (enzymes are extremely pH sensitive). There are a small number of microorgamisms which are adapted to survive in extreme acidity. However, this adaptation prevents them from surviving in more 'normal' environments. Therefore, anything which can survive in the vinegar, will not likely survive on your kitchen surface, and the same is true the other way around. Therefore, as vitually nothing can colonise whatever is in the vinegar, the food will be very effectively preserved. . . . . . . . . . . you can say........................ . . the low pH a nd high acidity of vinegar destroy bacteria
Answer:
the imperial shrimp and the sea cucumber have what's referred to as a one sided symbiotic relationship. that's a type of relationship where there's two organisms, but only one of those organisms benefit. the other organism isn't helped, but it isn't hurt, either.
<u>an imperial shrimp benefits from its relationship with the sea cucumber because the shrimp, when hungry, can get a lift on his lil friend the sea cucumber and is dragged around the ocean to where there's food for shrimp to eat :)</u>
<em>~hope i helped ouo have a nice rest of ur day~</em>
<em>lots of love, </em>
<em> lee</em>
Answer: The DNA repair process was called recombination repair.
Explanation: A sister or homologous chromatide is used to generate recombination and be repaired in this sort of cases.
Answer: Hemoglobin
Explanation: Hemoglobin is a protein very rich in iron found in red blood cells and is responsible for the transportation of Oxygen from the lungs to the whole body. Oxygen binds to the hemoglobin in red blood cells and the red pigmentation of blood that is highly oxygenated is due to the hemoglobin content found in RBC's.
