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
All three domains include unicellular organisms, archaea, bacteria, and eukarya.
Answer:
Meiosis II
Telophase II
Explanation:
The chromosomes line up in a similar way to the metaphase stage of mitosis. The sister chromatids separate and move toward opposite ends of the cell. Meiosis II results in four haploid (N) daughter cells. You have FOUR (4) daughter cells with the haploid number (N) of chromosomes
A person who has a recessive trait must have two<span> recessive alleles because - A dominant allele does not let a recessive trait show up, in other words it simply dominates and… over shadows the recessive trait.</span>
