The menstrual<span> cycle </span>occurs<span> due to the rise and fall of hormones</span>
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:
A and B
Explanation:
Only plants have cell membranes and chloroplast.
Answer:
<em>The correct option is D) the rate of photosynthesis increases and then levels off.</em>
Explanation:
Photosynthesis can be described as the process by which plants make their own food from carbon dioxide and water by using light energy from the Sun. Oxygen is produced as a by-product of this reaction.
As we increase the intensity of light, the rate of photosynthesis also increases. But after a certain time, the reaction rate will level off as there might be enough food produced or the light energy might have caused the temperature to rise which would have caused the enzymes to get denatured.
