Answer:
Malaria is caused by the Plasmodium parasite. The parasite can be spread to humans through the bites of infected mosquitoes. Plasmodium falciparum is mainly found in Africa.
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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
ATP provides CHEMICAL ENERGY to drive chemical reactions for the cell.
<em>Genetic codes contains <u>ORGANISMS.</u></em>
Answer:
No ATP is available to release attached actin and myosin molecules.
Explanation:
Two to six hours later after death, all skeletal muscles of the body become rigid and stiff. This situation is defined as Rigor mortis. It occurs from the lack of ATP along with the production of lactic acid. When breathing stopped permanently in the body, oxygen level also reduced; that’s why body muscles cannot go for any aerobic respiration to produce any ATP.
As we know already, during every muscle construction, ATP needs to break the cross-bridge between Myosin and Actin. So if there is no ATP produced in the body, separation of Myosin molecules from Actin molecules cannot happen anymore. This situation leads for rigor mortis.
